Lemon Curd Layer Cake

Lemon Curd Layer Cake

Lemon Curd Layer Cake

45 minutes

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Details
  • Serving Size:   6
  • Weight Watchers:   19 Points
Cuisine
  • dessert
Comments
Ingredients
  • 1 fat-free pound-cake or angel loaf cake
  • 1 tablespoon cornstarch
  • 4 large eggs
  • lemon slices for garnish
  • 3 large lemons
  • 2 1/2 cups (6 ounces) nonfat whipped topping (thawed)
  • 1 cup Sugar
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.

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