Cocoanut Lemon Filling

Preparation info
    • Difficulty


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By Lizzie Black Kander

Published 1903

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  • 1 cup sugar
  • ¼ cup cornstarch
  • 1 cup


Mix lemon juice and rind with sugar and the egg slightly beaten. Stir the cornstarch with a little cold water until smooth; combine the two mixtures and cook in double boiler until it coats the spoon, stirring constantly. Spread over cake, sprinkle thickly with shredded or fresh cocoanut, grated.