Lemon Curd Layer Cake


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


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.


6.0 servings


Friday, December 10, 2010 - 1:02am


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