Prep 5 mins
Cook 15 mins
A luscious, brightly flavored, old fashioned cake filling from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. This makes enough filling for three 9 inch cake layers. Cooling time not included in preparation time.
- 1 cup sugar
- 4 tablespoons cornstarch
- 1 egg, beaten
- 1 cup water
- 1⁄2 cup lemon juice (fresh is best)
- 1 teaspoon lemon rind, grated (from the fresh lemon)
- 1 tablespoon butter (no substitutions)
- Mix sugar and cornstarch together thoroughly.
- Combine the beaten egg, water, lemon juice and rind; add to dry ingredients.
- Cook in a double boiler about 15 minutes, stirring constantly.
- Add butter, beat well and cool before using.
Perfect lemon curd recipe, if I could give it 10 stars I would!! Like the other review said, not too eggie, perfect consistency excellent lemony flavor!! It was a breeze to make! This recipe is definitely a keeper!!!
This is one of the best jelly fillings I have ever made! Most are too eggy for my tastes, but this was perfect. I didn't have to change a thing, and it was a cinch to make. The ingredients are inexpensive pantry staples so I can certainly see myself making this again. :) Thanks for sharing!