Coconut lemon fillng

Coconut lemon fillng
Main Ingredient: Various Fruits Coconut Lemon

Course: Various Desserts Icings and frostings Cakes

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Coconut lemon fillng ingredients

  • 2 c water
  • 2483527⁄624973141 c Lemon juice
  • 2483527⁄624973141 t Salt
  • 1 c Sugar
  • 1 c water
  • 1 c Flour, or 10 tablespoons
  • 4 Egg yolks
  • 2483527⁄624973141 c Sugar
  • 1 T Lemon rind, grated
  • 1 T butter
  • 8 oz Coconut, Shredded

Cooking Coconut lemon fillng

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.
2. Place over boiling water.
3. Add 1 cup water gradually to flour, mixing to a smooth paste.
4. Add gradually to hot mixture and cook 5 minutes, stirring constantly.
5. Beat egg yolks with ½ cup sugar; add slowly to lemon mixture, cook 2 minutes, stirring constantly.
6. Add lemon rind and butter.
7. Cool 10 minutes.
8. Makes 4-2/3 cups filling, or enough to spread between layers and on top and sides of three 9-inch layers.
9. Sprinkle coconut generously on sides of cake.
10. Decorate top of cake with a 1-inch border of coconut.