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 \N | 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.