Lemon Coconut Cream

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)

Instructions

1. 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.
2. 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.
3. 3Remove from heat and stir in the shredded coconut until well combined.
4. 4Let the lemon coconut cream cool completely before using as a filling for cakes, pastries, or other desserts.