Recipe by mollypaul
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.
Top Review by Anita S.
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!!!
- 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)