Lemon Cocoanut Cream
Ingredients
- Juice and grated rind 1 lemon
- 1 cup powdered sugar
- Yolks 2 eggs
- 1 cup shredded cocoanut
Steps
- Mix lemon juice and rind with sugar and yolks of eggs slightly beaten; cook ten minutes in double boiler, stirring constantly; then add cocoanut. Cool, and use as a filling for Corn-starch Cake, or any cake made from the whites of eggs.
More recipes with lemon, powdered sugar, eggs or coconut
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.