Cornstarch Finely Lemon Filling

Cornstarch Finely Lemon Filling

Ingredients:
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
1 tablespoon margarine or butter
1 teaspoon finely grated lemon peel
1/3 cup lemon juice
2 drops yellow food color (2 to 4 drops), if

Directions:
desired
Prepare Lemon Filling; press plastic wrap onto hot filling. Refrigerate
until set, about 1 hour.
Heat oven to 350º. Grease and flour 2 round pans, 8 × 1 1/2 or 9 × 1 1/2
inches. Beat flour, granulated sugar, shortening, milk, baking powder,
salt and vanilla in 3-quart bowl on low speed, scraping bowl constantly,
30 seconds. Beat on high speed, scraping bowl occasionally, 2 minutes.
Beat in egg whites on high speed, scraping bowl occasionally, 2 minutes.
Stir in coconut. Pour into pans.
Bake until toothpick inserted in center comes out clean or top springs
back when touched lightly, 30 to 35 minutes. Cool 10 minutes; remove from
pans. Cool completely on wire rack.
Beat whipping cream and powdered sugar in chilled 1 1/2-quart bowl until
stiff. Fill layers with Lemon Filling and frost with whipped cream;
refrigerate. Immediately refrigerate any remaining cake.
LEMON FILLING:
Mix sugar, cornstarch and salt in 1 1/2-quart saucepan. Gradually stir in
water. Cook over medium heat, stirring constantly, until mixture thickens
and boils. Boil and stir 5 minutes; remove from heat. Stir in margarine
and lemon peel until margarine is melted. Gradually stir in lemon juice
and food color.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"1 Cake"
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