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
