A Microplane grater, available in kitchen shops for about 12, makes grating the lemon rind super easy. It only takes a minute to squeeze fresh lemon juice, and the taste is worth it.
This recipe goes with Lemon-Coconut Cake
Southern Living DECEMBER 2006
1. Combine sugar and cornstarch in a medium saucepan; whisk in 1 cup boiling water. Cook over medium heat, whisking constantly, until sugar and cornstarch dissolve (about 2 minutes). Gradually whisk about one-fourth of hot sugar mixture into egg yolks; add to remaining hot sugar mixture in pan, whisking constantly. Whisk in lemon rind and juice.
2. Cook, whisking constantly, until mixture is thickened (about 2 to 3 minutes). Remove from heat. Whisk in butter; let cool completely, stirring occasionally.
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