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Add a photoServings: 6
Ingredients
- 3 lrg lemons
- 2/3 c. sugar
- 3 lrg Large eggs
- 1 Tbsp. cornstarch
- 1 x fat free lb. cake or possibly angel loaf cake
- 2 1/2 c. nonfat whipped topping, (thawed), (6 ounces) lemon slices for garnish
Directions
- Zest and juice lemons. Add in water, if necessary, to make 1 1/4 c. of juice.
- in a medium, heavy-bottomed saucepan, whisk together zest and juice, sugar, Large eggs, and cornstarch. Over medium high heat, cook mix 4 to 5 min, whisking constantly, till thick and bubbly. Press though a fine mesh strainer into a bowl. Refrigerateat least 1 hour. Place 1/3 of the chilled lemon curd in a mixing bowl and gently mix in the whipped topping. Set aside. With a long serrated knife, trim top of cake, if you like. 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 mix. Refrigeratetill ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 6 servings | |
| Calories 497 | |
| Calories from Fat 112 | 23% |
| Total Fat 12.6g | 16% |
| Saturated Fat 2.85g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 551mg | 23% |
| Potassium 146mg | 4% |
| Total Carbs 90.77g | 24% |
| Dietary Fiber 1.4g | 5% |
| Sugars 27.04g | 18% |
| Protein 7.4g | 12% |
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