Coconut lemon filling

Yield: 1 Servings

Measure Ingredient
2 cups Water
½ cup Lemon juice
¾ teaspoon Salt
1 cup Sugar
1 cup Water
1 cup Flour; or 10 tablespoons
4 Egg yolks
½ cup Sugar
1 tablespoon Lemon rind; grated
1 tablespoon Butter
8 ounces Coconut; shredded

Combine 2 cups water, lemon juice, salt, and 1 cup sugar in top of double boiler and bring to a boil over direct heat. Place over boiling water. Add 1 cup water gradually to flour, mixing to a smooth paste. Add gradually to hot mixture and cook 5 minutes, stirring constantly. Beat egg yolks with ½ cup sugar; add slowly to lemon mixture, cook 2 minutes, stirring constantly. Add lemon rind and butter. Cool 10 minutes. Makes 4-⅔ cups filling, or enough to spread between layers and on top and sides of three 9" layers.

Sprinkle coconut generously on sides of cake. Decorate top of cake with a 1" border of coconut.

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