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Lemon curd layer cake
Prep time: 20 minutes serves 12
Take Your Best Shot is a Sunday feature in the Bee’s Life & Style section where readers submit delicious-looking food photos. Kristin Watson of Citrus Heights shared a photo of her lemon curd cake. Many readers contacted the Bee hoping to get her recipe.
Watson graciously shared her very easy recipe. She says that she uses sugar-free angel food cake and Cool Whip Free or Lite. She also recommends using an extra 10-ounce jar of lemon curd if you’d like a thicker layer of the filling.
One prepared angel food cake
One 10-ounce jar Dickinson’s lemon curd (see recipe below if you’d like to make your own lemon curd)
16 ounces Cool Whip
Slice prepared angel food cake horizontally into three layers. Place first layer on platter; spread with lemon curd. Repeat with next layer. Frost top and sides with Cool Whip. Chill until ready to serve.
3 large eggs
¾ cup white sugar
2/3 cup freshly squeezed lemon juice
1½ tablespoons freshly grated lemon zest
5 tablespoons unsalted butter, room temperature, cut into 1-tablespoon pieces
Place a double boiler over medium heat with 3 to 4 inches of water in bottom part. Bring to a simmer.
Place eggs, sugar and lemon juice in top of double boiler and whisk constantly until mixture foams and becomes thick, hot and smooth, about 10 minutes.
Remove from heat and whisk in lemon zest and butter. Continue whisking constantly until butter melts and blends into the curd. Transfer to a bowl. Cover bowl with plastic wrap, pressing the wrap onto the surface of the lemon curd. Chill at least one hour. Stir before serving.
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