Lemon Curd Layer Cake

Photo: flickr user WordRidden

Ingredients

3 large lemons

2/3 cup sugar

3 large eggs

1 tablespoon cornstarch

1 fat-free pound-cake or angel loaf cake

2 1/2 cups (6 ounces) nonfat whipped topping (thawed)

lemon slices for garnish

Preparation

Zest and juice lemons. Add water, if necessary, to make 1 1/4 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 1/3 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.