Coconut Snowballs With Lemon Filling

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 18
• 18 cupcakes
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 3/4 cup water
• 2 large egg yolks, slightly beaten
• 2 teaspoons grated fresh lemon rind
• 1/4 cup fresh lemon juice
• 2 tablespoons butter, cut into pieces
• 1 pint heavy cream, whipped to stiff peaks and sweetened with
• 2 tablespoons confectioners' sugar
• 1 -1 1/2 cup shredded coconut

Recipe

• 1 to make filling: combine sugar, cornstarch, and salt in a medium-size saucepan and stir until well blended.
• 2 gradually add the water, stirring constantly until well blended.
• 3 stir in egg yolks, lemon rind, and lemon juice.
• 4 cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
• 5 continue cooking another minute after it boils, stirring constantly.
• 6 remove pan from heat and add butter, stirring until well blended.
• 7 let filling cool completely and then refrigerate until completely chilled.
• 8 to assemble snowballs: remove paper and carefully split each cupcake across middle.
• 9 scoop out a spoonful from both top and bottom.
• 10 fill each half with a spoonful of lemon filling.
• 11 place halves together and put on individual plates.
• 12 spread whipped cream all over cupcake and press coconut into whipped cream.
• 13 will keep a short time refrigerated, but plan to serve fairly soon after assembling.