Lemon Crackle

This is a really yummy dessert that is unlike anything you've ever had. It's a lemon pie, and a fruit crisp all at the same time. It sounds weird, but if you like lemon, you'll love this. The combination of tastes and textures is really fun!What you need:
Crust:
1/4 cup butter or margarine, softened
1 cup packed brown sugar
1 cup flour
1/2 tsp baking soda
1 cup flaked coconut
1/3 cup finely crushed saltines (about 10 crackers)
Filling:
1 cup sugar
2 TBS cornstarch
1/4 tsp salt
1 cup water
6 TBS lemon juice
1/2 cup butter or margarine
2 egg yolks, beaten
whipped topping (Optional, we never used any of this and it was still great)

What you do:
In a mixing bowl, cream butter and brown sugar. Combine flour and soda; add to creamed mixture with coconut and cracker crumbs. Toss with a fork until crumbly. Press half into greased 11in x 7in x 2in baking dish.
In a sauce pan, combine sugar, cornstarch, and salt. Stir in water and lemon juice until smooth. Add butter and egg yolks. Bring to a boil over medium-low heat, stirring constantly. Cook and stir for two minutes or until thickened. Remove from the heat; pour over crust. Top with remaining crumb mixture. Bake at 325 degrees for 20 minutes. Cool. Cut into squares, and serve with whipped topping if desired.
Store in the refrigerator.
Makes 12-16 servings.