Lemon curd layer cake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Lemons |
| ⅔ | cup | Sugar |
| 3 | larges | Eggs |
| 1 | tablespoon | Cornstarch |
| 1 | Fat free pound cake or angel loaf cake | |
| 2½ | cup | Nonfat whipped topping; (thawed), (6 ounces) |
| Lemon slices for garnish | ||
Directions
Zest and juice lemons. Add water, if necessary, to make 1¼ cups of juice. in a medium, heavy-bottomed saucepan, whisk together zest and juice, sugar, eggs, and cornstarch. Over medium high heat, cook mixture 4 to 5 minutes, whisking constantly, until thick and bubbly. Press though a fine mesh strainer into a bowl. Chill at least 1 hour. Place ⅓ of the chilled lemon curd in a mixing bowl and gently fold in the whipped topping. Set aside. With a long serrated knife, trim top of cake, if desired. Cut loaf horizontally into 3 equal layers. Place on cake layer on a serving platter and spread with half the remaining lemon curd. Top with final cake layer.
Frost entire cake with lemon/whipped topping mixture. Chill until ready to serve.
By "Karen C. Greenlee" <greenlee@...> on Apr 15, 1999.
Recipe by: Veggie Life, May, 1999 Converted by MM_Buster v2.0l.