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Coconut Lemon Fillng :::Gwhp32a

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      Title: COCONUT LEMON FILLNG :::GWHP32A
 Categories: Frostings, Cakes, Katesmith
      Yield: 1 Servings
 
      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 ea Egg yolks
    1/2 c  Sugar
      1 tb Lemon rind; grated
      1 tb Butter
      8 oz Coconut; shredded
 
  <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. Kate Smith Collection
     1940    Published by General Foods
 
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