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Coconut Lemon Fillng

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
 
<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.

 

 
Servings:
1


 

 

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