Yield: 1 Servings
|½ cup||Lemon juice|
|1 cup||Flour; or 10 tablespoons|
|1 tablespoon||Lemon rind; grated|
|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.