Lemon Curd Layer Cake
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

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

1 Zest and juice lemons. Add water, if necessary, to make 1 1/4 cups of juice. 2 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. 
Tools










    .  





Place your ad here Loading...


 

















Tweet
Pin It

 





 






Tags:

VegetarianFruitcakesDessertcitrus 


Yield:




6.0 servings





Added:

    Friday, December 10, 2010 - 1:02am  


Creator: 

Helen Pitlick 










Related Cooking Videos





ROUXBE COOKING SCHOOL &
COOKING CLASSES