Lemon Coconut Cream
A simple and delicious lemon coconut cream filling, perfect for cakes and pastries.
Ingredients
- 2 tablespoons Lemon juice (From about 1 lemon)
- 1 teaspoon Lemon zest (From about 1 lemon)
- 1 cup Powdered sugar
- 2 Egg yolks
- 1 cup Shredded coconut (Unsweetened or sweetened, depending on preference)
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Instructions
- 1In a double boiler or heatproof bowl set over a simmering pot of water, combine the lemon juice, lemon zest, powdered sugar, and egg yolks. Whisk lightly to combine.
- 2Cook over simmering water for 10 minutes, stirring constantly, until the mixture thickens slightly. Be careful not to scramble the eggs. The mixture should coat the back of a spoon.
- 3Remove from heat and stir in the shredded coconut until well combined.
- 4Let the lemon coconut cream cool completely before using as a filling for cakes, pastries, or other desserts.
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