| 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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