Coconut Lemon Fillng Recipe
Yield: 1 ServingsRecipe by luhu.jp
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 ounce: Coconut, shredded
Directions:
<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.
Source from luhu.jp
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.
Source from luhu.jp