Lemon Cocoanut Cream

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • Juice and grated rind 1 lemon.
  • 1 cup sugar.
  • Yolks 2 eggs.
  • 1 cup shredded cocoanut.


    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.