| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | New, Veglife2 | 6 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. By "Karen C. Greenlee" <greenlee@bellsouth.net> on Apr 15, 1999. Recipe by: Veggie Life, May, 1999 Converted by MM_Buster v2.0l.
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