The best delicious Lemon Curd Layer Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Curd Layer Cake recipe today!
Hello my friends, this Lemon Curd Layer Cake recipe will not disappoint, I promise! Made with simple ingredients, our Lemon Curd Layer Cake is amazingly delicious, and addictive, everyone will be asking for more Lemon Curd Layer Cake.
What Makes This Lemon Curd Layer Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Curd Layer Cake.
Ready to make this Lemon Curd Layer Cake Recipe? Let’s do it!
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3 lg Lemons
2/3 c Sugar
3 lg Eggs
1 tb Cornstarch
1 Fat free pound cake or angel
-loaf cake
2 1/2 c Nonfat whipped topping;
-(thawed), (6 ounces)
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. 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.
Yields
6 servings
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