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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.
- 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.
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!