Recipe - Coconut Lemon Filling

2 cup Water
One half cup Lemon juice
Three fourths teaspoon Salt
1 cup Sugar
1 cup Water
1 cup Flour; or 10 tablespoons
4 Egg yolks
One half cup Sugar
1 tablespoon Lemon rind; grated
1 tablespoon Butter
8 ounce Coconut; shredded

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
One half cup sugar; add slowly to lemon mixture, cook 2 minutes, stirring
constantly. Add lemon rind and butter. Cool 10 minutes. Makes 42/3 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