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Food, Yellow, Ingredient, Lemon, Cuisine, Dessert, Citrus, Sweetness, Serveware, Baked goods,

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Mitch Mandel
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Total Time:
2 hrs 15 mins
  • 1 1/4 c. granulated sugar
  • 1/4 c. cornstarch
  • 3/4 c. fresh lemon juice (from about 3 large lemons)
  • 1 large egg yolk
  • 1 c. water
  • 1 tbsp. trans-free margarine or butter
  • 1 box angel food cake mix
  • 1 tsp. grated lemon zest
  • 1/4 tsp. lemon extract
  • Confectioners’ sugar

Directions

    1. Step 1In a 2-quart saucepan, whisk together the granulated sugar and cornstarch until combined. Add the lemon juice, egg yolk, and water and whisk until well blended. Whisking constantly, cook the lemon mixture over medium heat for about 2 to 3 minutes, or until just boiling. Reduce the heat to low and simmer, whisking constantly for 1 to 2 minutes longer, or until thick enough to coat the back of a spoon. Remove from the heat and stir in the margarine or butter. Pour into a medium bowl and cover with plastic wrap. Refrigerate this lemon curd for about 1 1/2 hours, or until cool.
    2. Step 2Preheat the oven to 350°F. Coat a 15 1/2″ x 10 1/2″ jelly-roll pan with cooking spray and line the bottom with parchment paper.
    3. Step 3Prepare the angel food cake according to package directions. Add the lemon zest and lemon extract while beating. Spread the batter evenly into the prepared jelly-roll pan.
    4. Step 4Bake for 20 minutes, or until the cake is golden and the top springs back when touched. Cool in the pan on a rack for 10 minutes, then invert onto the rack. Carefully remove the parchment and allow the cake to cool completely, then cut horizontally into thirds. Cut each third through the middle and spread one-third of the cooled lemon curd over 3 of the halves. Top each with the remaining halves and cut each piece into 5 equal portions. Sprinkle with confectioners’ sugar and serve.

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