lemon dessert
Our School cafeteria served delicious meals. Missing having this dessert, I called the retired cook from our school. Ila Hooper gave me this recipe that brings back so many fond memories of School days.
prep time
10 Min
cook time
25 Min
method
---
yield
9 x 13 Pan
Ingredients
- FILLING - STORE BOUGHT - EITHER OR HOMEMADE
- 2 packages prepared lemon pudding mix
- FILLING - HOMEMADE
- 1 cup sugar
- 3 tablespoons corn starch
- 3 tablespoons flour
- 1 1/2 cups water
- 3 - egg yoks
- 1/2 cup lemon juice
- 1 teaspoon lemon rind or lemon zest
- CRUST
- 1 cup baker's coconut
- 1 cup flour
- 1 cup sugar
- 1 cup melted salted butter
- 2 cups graham crackers, crushed
- VARIATIONS
- 2 cans prepared cherry pie filling
How To Make lemon dessert
-
Step 1Lemon Filling: Use package from the store or make your own. Homemade: Combine flour, corn starch, sugar and water in sauce pan over medium heat. Cook until thick, stir it to keep it from sticking on. Remove from heat and add one tablespoon of the batter to the 3 eggs and stir. This keeps the egg yolks from cooking on contact with the hot mixture. Combine the egg mixture with the other mixture and stir. Gently fold in 2 Tablespoons of butter until combined. Note: I like a tangy lemon in this dessert but you might wish a bit less lemon juice if you wish it less tangy. -
Step 2Crust: Mix all ingredients together. Pat half of the mixture in a 9 by 13 pan. Pour in filling. Crumble the remaining crust on top. Bake at 375 degrees for 25 minutes. Variation: Substitute Cherry Pie Filling for the Lemon Filling for a different flavor. Lite Cherries work well.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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