Recipes > Desserts > Cakes > Icings & Fillings > Lemon Cocoanut Cream

Lemon Cocoanut Cream

Ingredients

• juice and grated rind 1 lemon
• 1 cup sugar
• yolks 2 eggs
• 1 cup shredded cocoanut

Instructions

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.

Source

The Boston Cooking-School Cook Book (1896).

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