Total Steps
2
Ingredients
7
Tools Needed
5
Ingredients
- 3 large lemons
- 2/3 cup sugar
- 3 large eggs
- 1 tablespoon cornstarch
- 1 loaf fat-free pound-cake or angel cake
- 2.5 cup nonfat whipped topping (6 ounces, thawed)
- lemon slices(optional)
Instructions
Step 1
<a href="/technique/VK4NCZQ8/zest">Zest</a> and <a href="/technique/QDWRNXYW/juice">juice</a> lemons. Add water, if necessary, to make 1 1/4 cups of <a href="/technique/QDWRNXYW/juice">juice</a>.
Step 2
In a medium, heavy-bottomed saucepan, <a href="/technique/3CYMY2D7/whisk">whisk</a> together <a href="/technique/VK4NCZQ8/zest">zest</a> and <a href="/technique/QDWRNXYW/juice">juice</a>, sugar, eggs, and cornstarch. Over medium high <a href="/technique/XZFHRHHF/heat">heat</a>, cook mixture 4 to 5 minutes, <a href="/technique/GV3SK283/whisking">whisking</a> constantly, until thick and bubbly. <a href="/technique/4NXSJQ3D/press">Press</a> though a fine mesh strainer into a bowl. <a href="/technique/FK6MC4B6/chill">Chill</a> at least 1 hour. Place 1/3 of the <a href="/technique/FK6MC4B6/chilled">chilled</a> lemon curd in a <a href="/technique/7S3QCKWK/mixing">mixing</a> bowl and gently <a href="/technique/8M4FMXQ6/fold">fold</a> in the <a href="/technique/TCTHBPYH/whipped">whipped</a> <a href="/technique/R34ZSY3M/topping">topping.</a> Set aside. With a long serrated knife, <a href="/technique/PXFDS2MB/trim">trim</a> <a href="/technique/R34ZSY3M/top">top</a> of cake, if desired. <a href="