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."
photo by Mel E.
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
3 9 inch layers
ingredients
- 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)
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
-
Is the butter melted or just softened?
Reviews
-
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! -
Very good recipe - good tart lemon taste - perfectly sweetened. One change I made - did not use double boiler but just cooked the filling in a saucepan stirring constantly. Came together in about 5 minutes.
-
Pure perfection. I've used this for five years now and gets raves every time. The best lemon filling I've tasted.
RECIPE SUBMITTED BY
Molly53
United States
