12 servings
Ingredients:
6 large egg whites
1 ½ cups sugar
2 teaspoons lemon juice + ½ teaspoon lemon zest
1 ¼ cups whole wheat Ritz cracker crumbs (about 20 crackers)
½ cup finely chopped coconut, toasted
Filling
7 egg yolks + 1 egg white, reserved
½ cup sugar + 2 tablespoons to beat with egg white
2 tablespoons cornstarch
4 teaspoon lemon juice
1 20 oz. can crushed pineapple
Topping
2 ½ cups Light Cool Whip
¼ cup toasted coconut
Garnish: 12 large fresh strawberries, sliced or 12 maraschino cherries
Directions:
Preheat oven to 375°F. Beat egg whites with lemon juice and
zest until foamy and slightly thickened. Gradually add sugar and
beat until very stiff, hold points. Crush crackers with rolling
pin. Add crackers and coconut and fold in carefully. Pour into 9
x 13 greased cake pan. Bake at 375°F about 20 minutes until
toothpick comes out clean. Cool.
In a heavy saucepan, combine pineapple (juice and all) with cornstarch
and sugar. Cook until thickened. Beat yolks and mix a small amount
of hot filling to yolks and gradually add to hot mixture. Cook until
bubbly. Beat egg white and sugar until thick. Add small amount of
hot filling to white, mix and then add to hot filling, bringing
to a boil. Fold in lemon juice. Cool.
Spread filling over crust. Frost with Cool Whip and sprinkle with
coconut. Chill well. Cut into squares and garnish with a large strawberry
sliced or a maraschino cherry.
|
