Lemon Curd

Posted by on April 26, 2007 in Blog | 0 comments

This is out of my Betty Crocker Cookbook, 1956 Edition.


  • 1 1/2 cup sugar
  • 1/3 cup corn starch
  • 1 1/2 cups water

Cook over medium heat, stirring constantly. until mixture thickens and boils. Boil 1 minute. Slowly stir at least half the hot mixture into 3 egg yolks, slightly beaten. Then blend into hot mixture in saucepan. Boil 1 minute longer, sitrring constantly. Remove from heat. Continue stirring until smooth. Blend in 3 tablespoons butter, 1/4 cup lemon juice, 1 tablespoon grated lemon peel. After mixture cools a little, cover with plastic wrap and chill. Serve over cake, or use in a pie shell for lemon pie. This will make a 9-inch pie.

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.