Lemon Filling For Lemon Coconut Cake |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 1 |
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this is the lemon filling for the lemon coconut cake... the recipe is from Southern Living, DECEMBER 2006 Ingredients:
1 cup sugar |
1/4 cup cornstarch |
1 cup boiling water |
4 egg yolks, lightly beaten |
2 teaspoons grated lemon rind |
1/3 cup fresh lemon juice |
2 tablespoons butter |
Directions:
1. 1. Combine sugar and cornstarch in a medium saucepan; whisk in 1 cup boiling water. Cook over medium heat, whisking constantly, until sugar and cornstarch dissolve (about 2 minutes). Gradually whisk about one-fourth of hot sugar mixture into egg yolks; add to remaining hot sugar mixture in pan, whisking constantly. Whisk in lemon rind and juice.
2. 2. Cook, whisking constantly, until mixture is thickened (about 2 to 3 minutes). Remove from heat. Whisk in butter; let cool completely, stirring occasionally.
3. Makes about 1 2/3 cups
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