| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Frostings | 1 | Servings | |
INGREDIENTS
| 2 | c | Water |
| 1/2 | c | Lemon juice |
| 3/4 | ts | Salt |
| 1 | c | Sugar |
| 1 | c | Water |
| 1 | c | Flour; or 10 tablespoons |
| 4 | Egg yolks | |
| 1/2 | c | Sugar |
| 1 | tb | Lemon rind; grated |
| 1 | tb | Butter |
| 8 | oz | Coconut; shredded |
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" layers. Sprinkle coconut generously on sides of cake. Decorate top of cake with a 1" border of coconut. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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