Total Time
20mins
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.

Ingredients Nutrition

Directions

  1. Mix sugar and cornstarch together thoroughly.
  2. Combine the beaten egg, water, lemon juice and rind; add to dry ingredients.
  3. Cook in a double boiler about 15 minutes, stirring constantly.
  4. Add butter, beat well and cool before using.

Reviews

(2)
Most Helpful

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!!!

Anita S. May 30, 2015

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!

MmeLizzard January 27, 2013

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