Recipes
Lemon Crisp using Girl Scouts Lemon Pastry Crème Cookies
INGREDIENTS:
- 6 tablespoons butter
- 3/4 cup light brown sugar, packed
- 1 cup all-purpose flour, sifted before measuring
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup flaked coconut
- 3/4 cup finely crushed Lemon Pastry Crème Cookies (approx. 10)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup hot water
- 2 egg yolks, beaten
- 1/2 teaspoon lemon zest
- 1/2 cup lemon juice
PREPARATION: Cream butter and sugar; stir in flour, baking soda, salt, coconut, and Lemon Pastry Crème crumbs. Press half of the mixture into an 8-inch square baking pan. Bake at 350° for 10 minutes.
Meanwhile, in a small saucepan, combine granulated sugar, cornstarch, and 1/4 teaspoon salt; stir in water.
Continue cooking, stirring constantly, until mixture is thickened and bubbly. Boil for about 2 minutes. Remove from heat; stir a small amount of the hot mixture into the beaten egg yolks. Return egg yolk mixture to the saucepan with remaining hot mixture. Remove from heat; gradually stir in lemon peel and lemon juice. Pour over baked crust; top with remaining crumbs. Bake at 350° for 30 minutes, or until crumbs are lightly browned. Serve with whipped cream or whipped topping.
Serves 8.
For more recipes, go to: girlscoutcookiesabc.com/atc/recipes/
