"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Lemon Crunch Bars (Mexico) Recipe

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This recipe for Lemon Crunch Bars (Mexico), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, March 2, 2009


2 cup coconut (flaked)
1 cup soda crackers, rolled fine
2/3 cup sugar
1 cup flour
1 cup soft butter
1 cup sugar
tsp. Salt
5 Tbsp. Cornstarch
2 2/3 cup milk
2 eggs, beaten
cup lemon juice
2 Tbsp. Butter
tsp. Vanilla

Combine coconut, soda crackers, 2/3 cup sugar, 1 cup flour and 1 cup butter for crust. Place of this mixture in a 9x13 inch pan and pat down firmly. Combine 1 cup sugar, salt and cornstarch. Stir in milk and cook until thick, stirring constantly. Mix eggs and lemon juice and stir in a little of the hot mixture into eggs. Then add all to the hot mixture. Cook and stir a few minutes longer, then add butter and vanilla. Pour this filling over the crust in pan. Top with the remaining half of crumbs and pat down lightly. Bake at 375F or 20 minutes or until light brown. Chill and cut into bars. Store in refrigerator.




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