lemon crunch recipe, lemon crunch

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    Lemon Crunch Dessert

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    This is an incredibly delicious and special treat to make your sweetie. It is light and fluffy and won't wait your stomach down. But the taste is incredible and is a perfect follow up to that pot roast and Yorkshire pudding!


    • One 7-ounce package shredded coconut
    • 1/2 Pound (2 sticks) margarine or butter, softened
    • 1/2 Cup firmly packed brown sugar
    • 1-1/2 Cups Oats
    • 3/4 Cup all-purpose flour
    • 1/2 Cup chopped nuts
    • 3/4 Teaspoon ground cinnamon
    • 1/2 Teaspoon baking soda
    • Two 8-ounce containers lemon low-fat yogurt
    • One 8-ounce container regular or light frozen whipped cream, (thawed)
    • 2 teaspoons grated lemon peel


    • Heat oven to 350°F.
    • Place coconut in single layer in 13 x 9-inch baking pan.
    • Bake 18 to 20 minutes or until coconut is lightly toasted, stirring after 12 minutes.
    • Cool completely; set aside.
    • For crust, beat margarine and sugar in large bowl until creamy.
    • Add combined oats, flour, nuts, cinnamon and baking soda; mix well.
    • Reserve 1 cup coconut for topping. Stir remaining coconut into crust mixture.
    • Press dough evenly onto bottom of ungreased 13 x 9-inch baking pan.
    • Bake 18 to 20 minutes or until golden brown. Cool completely on wire rack.
    • For filling, combine the yogurt, whipped cream and lemon peel in large bowl.
    • Spread mixture evenly over cooled crust.
    • Sprinkle with reserved coconut, pressing lightly.
    • Cover and refrigerate 3 hours or as long as overnight.
    • Cut into squares; garnish with lemon twists, if desired.
    • Store covered in refrigerator.

    As a starter we recommend the stuffed mushrooms.
    As a main dish we recommend the pot roast.
    As a side dish, we recommend the Yorkshire pudding and the lemon spinach.

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