2 c  Water
1/2 c  Lemon juice
3/4 ts Salt
1 c  Sugar
1 c  Water
1 c  Flour; or 10 tablespoons
4    Egg yolks
1/2 c  Sugar
1 tb Lemon rind; grated
1 tb Butter
8 oz Coconut; shredded

Combine 2 cups water, lemon juice, salt, and 1 cup sugar in top of double
boiler and bring to a boil over direct heat. Place over boiling water. Add
1 cup water gradually to flour, mixing to a smooth paste. Add gradually to
hot mixture and cook 5 minutes, stirring constantly. Beat egg yolks with
1/2 cup sugar; add slowly to lemon mixture, cook 2 minutes, stirring
constantly. Add lemon rind and butter. Cool 10 minutes. Makes 4-2/3 cups
filling, or enough to spread between layers and on top and sides of three
9″ layers. Sprinkle coconut generously on sides of cake. Decorate top of
cake with a 1″ border of coconut.