Coconut Lemon Filling

Recipe Ingredients

2 cups	474ml	Water
1/2 cup	118ml	Lemon juice
3/4 teaspoon	3.8ml	Salt
1 cup	198g / 7oz	Sugar
1 cup	237ml	Water
1 cup	62g / 2.2oz	Flour
4		Egg yolks
1/2 cup	99g / 3.5oz	Sugar
1 tablespoon	15ml	Lemon rind - grated
1 tablespoon	15ml	Butter
8 oz	227g	Coconut - shredded

Recipe Instructions

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:
the Hershey Kitchens

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