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Filling: Coconut Lemon Filling

Source of Recipe

unknown


List of Ingredients

2 cups water
1/2 cup lemon juice
3/4 teaspoon salt
1 cup sugar
1 cup water
1 cup flour
4 egg yolks
1/2 cup sugar
1 tablespoon grated lemon rind
1 tablespoon butter
8 ounces shredded coconut meat


Recipe

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.