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Lemon Crackle Cake



  • 20 (2-inch square) soda crackers
  • 3/4 cup firmly packed brown sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup butter or margarine
  • 1 cup coconut

Lemon Filling

  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup cold water
  • 2 eggs, beaten
  • Juice of 2 lemons or 1/2 cup lemon juice
  • 1/4 cup butter
  • 1 teaspoon vanilla extract


  1. Cake: Crush crackers in bowl; add brown sugar, flour and baking soda.
  2. Work in butter; add coconut. Pat 3/4 of mixture into a greased and floured 8- or 9-inch baking pan.
  3. Carefully spread on filling.
  4. Cover with remaining crumb mixture.
  5. Bake at 350 degrees F for 30 to 35 minutes or until slightly brown.
  6. Lemon Filling: In saucepan, combine sugar and cornstarch.
  7. Gradually stir in water.
  8. Add remaining ingredients. Cook over medium heat until thickened.
  9. Cool before adding to cake.

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