| 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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