Lemon Cake Filling

"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."
 
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photo by Mel E. photo by Mel E.
photo by Mel E.
Ready In:
20mins
Ingredients:
7
Yields:
3 9 inch layers
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ingredients

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directions

  • 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.

Questions & Replies

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  1. Riya S.
    Is the butter melted or just softened?
     
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Reviews

  1. 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!!!
     
  2. MmeLizzard
    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!
     
  3. Mel E.
    Pure perfection. I've used this for five years now and gets raves every time. The best lemon filling I've tasted.
     
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