LEMON CRUNCH

½ cup sugar
2½ T. cornstarch
¼ t. salt
1 1/3 cup milk
½ t. vanilla
1 egg, beaten
½ cup fresh lemon juice
½ t. zested lemon peel
1 T. butter

In medium saucepan, combine sugar, cornstarch and salt. Stir in milk and cook until thick, stirring constantly.
In medium bowl, whisk egg into lemon juice together. Stir a little of the thickened mixture into the egg/lemon juice bowl to temper, then pour everything back into the pan mixing as you go. Cook and stir over low heat for 2 minutes - add lemon peel, butter and vanilla. Pour into coconut crust:

1 ¼ cup shredded coconut
¾ cup fine graham cracker crumbs
½ cup sugar
½ cup flour
1 stick of unsalted butter, melted

Mix all coconut crust ingredients together and press ½ of it into the bottom of an 8x8x2 pan. Pour in filling; top with remaining coconut mixture. Bake in 400 degree oven for 25 minutes or until top is golden. Chill. Cut in squares to make 9 servings.