Lemon Curd Layer Cake

Directions

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.