: lemon crunch desserts

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: FROZEN LEMON CRUNCH : Crust: : -------------------------------------------------------------------------------- : 2 c. crushed graham crackers : 1/4 c. melted margarine : 2 Tbsp. sugar : Filling: : 1 c. canned milk : 1/3 c. lemon juice : 1 Tbsp. grated lemon rind : 1/2 tsp. salt : 2 eggs : 1/2 c. sugar : Mix crackers, margarine and sugar in bowl. Set aside. : Chill milk in ice tray in freezer until soft ice crystals form : (15 to 20 minutes). Whip until stiff (1 minute). Add lemon : juice; whip until stiff (2 minutes longer). Beat eggs, sugar : and salt until thick and creamy (about 5 minutes). Fold in : whipped morning milk and lemon juice and rind. Line tray or : oblong Pyrex dish with half crust mixture. Spoon lemon mixture : over crust. Sprinkle top with remaining crust mixture. Freeze : until firm (2 hours or more). Can be made a day or two ahead. : Serve cold. Serves 6 to 8. : -------------------------- : LEMON CRUNCH : -------------------------------------------------------------------------------- : 1/2 c. butter or margarine, : softened : 1/4 c. brown sugar, packed : 1 c. flour : 1/2 c. chopped pecans : 1 can evaporated milk, chilled : 1 can frozen lemonade, : partially thawed : 5 drops yellow food color : Preheat oven to 400 degrees. With hands mix butter, brown : sugar, flour and pecans. Press mixture evenly in ungreased : square pan, 9 x 9 x 2-inches. Bake 12 minutes or until light : brown. Crumble baked crust mix with spoon. Cool, reserve 1/2 : cup crumb mix. Put remainder in pan. In large bowl beat : chilled milk until stiff. Stir in lemonade and food color. : Pour into pan; sprinkle reserve crumb mix over top. Freeze : until firm. Remove from freezer 10 minutes before serving. : -------------------------------------------------------------------------------- : LEMON CRUNCH BARS : -------------------------------------------------------------------------------- : 1 (15 oz.) can sweetened : condensed milk : 1/2 c. lemon juice : 1 tsp. grated lemon rind : 1 1/2 c. flour : 1 tsp. baking powder : 1/2 tsp. salt : 2/3 c. butter : 1 c. brown sugar : 1 c. uncooked oatmeal : Blend milk, lemon juice and rind; set aside. Sift : flour, baking powder and salt together. Cream butter and : sugar; blend oatmeal and flour mixture into it. Crumble with : fingers. Spread half the crumb mixture in 9 x 13-inch or 8 x : 12-inch pan. Cover with lemon mixture. Top with rest of crumb : mixture. Bake at 350 degrees for 15 to 20 minutes or until brown : around edges. Cut in squares. : -------------------------------------------------------------------------------- : LEMON CRUNCH : -------------------------------------------------------------------------------- : 1 c. granulated sugar : 2 1/4 tsp. cornstarch : 1/4 tsp. salt : 1 1/3 c. milk : 1 egg, beaten : 1/2 c. lemon juice : 1/2 tsp. grated lemon peel : 1 Tbsp. margarine : 1 tsp. vanilla : Crust: : 1 1/4 c. shredded coconut : 3/4 c. graham cracker crumbs : 1/2 c. granulated sugar : 1/2 c. all-purpose flour : 1/2 c. margarine : Combine sugar, cornstarch and salt; stir in milk. Cook : over moderate heat until thick, stirring constantly. Mix egg : with some of hot mixture; return to pan. Stir over heat for 2 : minutes, then add remaining ingredients. : Mix crust ingredients until margarine is well blended. : Place half of mixture in 9 x 9-inch baking pan; pour in : filling. Top with rest of crust mixture. Bake at 400 degrees for 25 : minutes. (May be served warm or cold. Sour cream topping may : be added.) : -------------------------------------------------------------------------------- : LEMON CRUNCH PUDDING : -------------------------------------------------------------------------------- : 1/2 c. Grape-Nuts : 1/4 c. brown sugar : 2 Tbsp. melted butter : 1 large pkg. Jell-O lemon : pudding and pie filling : Combine cereal, sugar and butter. Set aside. Prepare : pudding mix as directed on package. Alternately spoon warm : pudding and cereal mixture into serving dish or parfait glass- : es. Chill. If desired, garnish with Cool Whip. : -------------------------------------------------------------------------------- : LEMON CRUNCH POUND CAKE : -------------------------------------------------------------------------------- : 2 c. cake flour : 1 3/4 c. sugar : 1 c. cooking oil : 5 eggs : 2 tsp. lemon extract : Sift flour four times. Cream oil and sugar thoroughly; : add eggs, one at a time, beat after each additional. Add : extract; add flour in four parts. Bake in greased tube pan at : 350 degrees for 1 hour or until done. Has crunchy top. : ----

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