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Coconut Lemon Filling

Ingredients
 

2 cup water
1/2 cup lemon juice
3/4 tsp salt
1 cup sugar
1 cup water
1 cup flour, or 10 tablespoons
4 egg yolks
1/2 cup sugar
1 tbsp lemon rind, grated
1 tbsp butter
8 oz coconut, shredded



 
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Preparation
 
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" layers.
Sprinkle coconut generously on sides of cake. Decorate top of cake
with a 1" border of coconut.

 

 
Servings:
1


 

 

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