Title: Coconut Lemon Fillng
Categories: Cake
Yield: 1 Servings
| 2 | c | Water |
| 1/2 | c | Lemon juice |
| 3/4 | ts | Salt |
| 1 | c | Sugar |
| 1 | c | Water |
| 1 | c | Flour; or 10 tablespoons |
| 4 | | Egg yolks |
| 1/2 | c | Sugar |
| 1 | tb | Lemon rind; grated |
| 1 | tb | Butter |
| 8 | oz | Coconut; shredded |
<1> x Cornstarch 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 1/2 cup sugar; add slowly to lemon mixture,
cook 2 minutes, stirring constantly. Add lemon rind and butter. Cool 10
minutes. Makes 4-2/3 cups filling, or enough to spread between layers and
on top and sides of three 9-inch layers. Sprinkle coconut generously on
sides of cake. Decorate top of cake with a 1-inch border of coconut.