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Raciónes: 6

Ingredientes

Cost per serving $0.87 view details
  • 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

Direcciones

  1. Zest and juice lemons. Add in water, if necessary, to make 1 1/4 c. of juice.
  2. 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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