Prep 10 mins
Cook 40 mins
From Company's Coming's "Most Loved Treats". I am intrigued by these bars as they contain soda crackers! Will let you know when I try them out!
- Bottom Layer: Combine all 6 ingredients in medium bowl until crumbly.
- Reserve 1 cup for topping.
- Press remaining crumb mixture firmly in ungreased 9x9 inch pan.
- Bake in 350F oven for 15 minutes.
- Remove from oven.
- Lemon Filling: Beat eggs in heavy medium saucepan.
- Add remaining 3 ingredients.
- Heat and stir on medium until thickened.
- Spread evenly over crumb layer in pan.
- Sprinkle reserved crumb mixture over top.
- Bake for about 20 minutes until golden brown.
- Let stand in pan or wire rack until cool.
- Cut into 36 squares.
These are delicious! My mother has a recipe similar to this, without the baking powder in the crust; also, she uses just lemon juice in the filling. It's better to eat this with a plate and fork, because the crust tends to be crumbly. I (personally) like to use soda crackers with salt, becasue it adds a nice depth to the crust, and helps cut through the sweetness of the coconut and the filling.
We really liked the texture and taste of the saltine crust and topping. With the lemon filling this reminds me of a moist coconut macaroon type cookie. For the bottom layer I only used 1/4 cup of sugar since the coconut was pretty sweet on it's own. When making the filling I followed the previous reviewers suggestions and added 3/4 cup of sugar and I used 4 tablespoons of lemon. The lemon flavor was not quite where I wanted it, I like the tartness, so next time I would add a bit more. I did whisk the filling mixture the whole time it was cooking and also for the bottom layer, I used unsalted saltines. This is a sweet treat and I think the sugar can be adjusted to personal taste. Thank you Redsie for a unique and tasty dessert!
I've been making this recipe out of the Company's Coming - 150 Delicious Squares cookbook for years & years! It is unbelievably delicious & the cracker base makes it truly unique!! I reduce the sugar in the lemon filling to 3/4 cup as it does tend to be a little sweet. And, I also have used 3 tbsp of bottled lemon juice in place of the fresh juice & rind with great results!