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Lemon Coconut Filling

Holiday.Cook's picture
Ingredients
  Cornstarch 2 Tablespoon
  All purpose flour 1 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Water 2⁄3 Cup (10.67 tbs)
  Egg yolk 1 , slightly beaten
  Lemon juice 3 Tablespoon
  Grated lemon peel 1 Teaspoon
  Butter 1 Tablespoon
  Grated fresh coconut/Canned flaked coconut 1 Cup (16 tbs)
Directions

1. In small saucepan, combine cornstarch, flour and sugar, mixing well. Gradually add water, stirring until smooth.
2. Over medium heat, bring to boiling, stirring occasionally; boil 1 minute.
3. Remove from heat. Quickly stir some of hot mixture into egg yolk. Return to hot mixture; stir to blend.
4. Return to heat; Cook over low heat 5 minutes; stirring occasionally. Mixture will be stiff.
5. Remove from heat. Stir in lemon juice, lemon peel, butter and coconut.
6. Turn into a small bowl. Refrigerate, with waxed paper placed directly on surface of filling, until chilled and stiff— about 2 hours, or until ready to assemble cake.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Saute
Occasion: 
Thanksgiving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Coconut
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1008 Calories from Fat 368

% Daily Value*

Total Fat 43 g66.3%

Saturated Fat 32.9 g164.6%

Trans Fat 0 g

Cholesterol 217.3 mg72.4%

Sodium 28.6 mg1.2%

Total Carbohydrates 156 g52.1%

Dietary Fiber 8.6 g34.3%

Sugars 106.3 g

Protein 7 g14.1%

Vitamin A 12.1% Vitamin C 49.6%

Calcium 4.8% Iron 18.1%

*Based on a 2000 Calorie diet

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Lemon Coconut Filling Recipe