Thursday, January 7, 2010

Lemon Crunch

It wasn't until a few years ago that I discovered that Lemon desserts were actually good. I know... what had I been eating? Well, chocolate. Yup, thats pretty much it when it came to desserts. If it wasn't chocolate I wasn't choosing it. But then one day I was home with a brand new baby and saw a segment of a local news show and they were making this luscious lemon crunch. It peaked my interest, and I decided to make it. And by make it, I mean right then. I had to borrow about 3 ingredients from my neighbors (like i ever had cornstarch on hand back in those days!?), but these little treats were so worth it! If you enjoy lemon desserts, then this one is for you. It can be a bit tricky to get it to set up properly, but trust me, its delicious! This isn't your average Lemon Bar either. The crust is so chewy and delicious, and the lemon filling doesn't have an overpowering egg taste, like so many lemon bars do. I have already eaten 2 for breakfast... actually its all I've eaten this morning. Huh... lemon is fruit after all.
Lemon Crunch

1/2 Cup Sugar
2 1/2 TBSP Cornstarch
1/4 tsp. Salt
1 1/3 Cups Milk
1/2 tsp. Vanilla
1 Egg. beaten
1/2 Cup Fresh Lemon Juice
1/2 tsp. Lemon Peel, grated or zested
1 TBSP Butter

In medium saucepan, combine sugar, cornstarch, and salt. Stir in milk and cook until thick, stirring constantly. In a medium bowl, whisk egg into fresh lemon juice. Stir a small amount of the milk mixture into the lemon/egg mixture to temper the egg, then pour everything back into the saucepan, mixing as you go. Cook and stir over low heat for 2 minutes. Add lemon peel, butter and vanilla. Pour into coconut crust.

Coconut Crust

1 1/4 Cup Shredded Coconut
3/4 Cups Fine Graham Cracker Crumbs
1/2 Cup Sugar
1/2 Cup Flour
1/2 Cup Unsalted Butter, melted

Mix all coconut ingredients together and press half of the mixture into an 8x8 inch pan. Pour lemon filling on top of crust, then top with remaining coconut mixture.

Bake @ 400 degrees for 25 minutes or until top is golden brown. Chill for at least 2 hours. Cut into equal squares to make 9 servings.


  1. that looks DELICIOUS!!!! I'll have to try it!

  2. I don't love lemon but this does look very interesting.

  3. These look so yummy!! I think I'm going to make them right now!

  4. I made these for a dinner on Saturday with a stake presidency from Greenville. They were good. I served them with a scoop of vanilla ice cream and 3 or 4 raspberries!

  5. Yum! I love lemon, but I love coconut. I think the ice cream and raspberries sound delicious, Shauna.

  6. And you didn't share any with me? I guess I'll just have to make them!