Lemon Whipped Cream Frosting

I found this recipe in Yankee Magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda for the sugar substitute.

• Ready In: 25 mins
• Serves: 6-8
• Yields: 3 1/2 cups

Ingredients

• 5  teaspoons flour, heaping
• 1  cup sugar
• 1  egg, slightly beaten
• 1⁄4 cup lemon juice
• 3⁄4 cup water
• 2  teaspoons butter
• 1⁄2 pint  whipping cream, whipped then chilled
•  shredded coconut

Directions

1. Combine flour and sugar in the top of a double boiler. Add egg, lemon juice, water, and butter. Place over boiling water and whisk 10 minutes, stirring constantly.
2. Chill.
3. Fold in whipped cream.
4. Frost your selected cake and then sprinkle with coconut. Keep in refrigerator until ready to serve.