1/2 c. sugar
2 1/2 tbsp. cornstarch
1/4 tsp. salt
1 1/3 c. milk
1 beaten egg
1/4 c. lemon juice
1/2 tsp. grated lemon peel
1 tbsp. butter
Few drops vanilla

Combine sugar, cornstarch, and salt. Stir in milk. Cook until thick, stirring constantly. Mix egg and lemon juice; stir in a little of hot mixture; return to pan. Cook and stir over low heat 2 minutes. Add lemon peel, butter, and vanilla. Pour into coconut crust.

COCONUT CRUST:

1 1/4 c. shredded coconut
3/4 c. fine cracker crumbs
1/2 c. sugar
1/2 c. sifted enriched flour
1/2 c. soft butter

Mix all ingredients and place half in bottom of an 8 x 8 x 2-inch pan. Pour in filling; top with remaining coconut mixture. Bake in hot oven 400 degrees for 25 minutes, or till top is golden. Chill. Cut in squares. Makes 9 servings.