Cocoanut Lemon Filling

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • 1 cup sugar
  • ¼ cup cornstarch
  • 1 cup boiling water
  • Juice and rind of 1 lemon
  • 1 egg, beaten
  • Shredded cocoanut

Method

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.