Strawberry-Lemon Angel Cake

1. 1

   Prepare cake batter according to package directions.

2. 2

   For lemon curd, in the top of a double boiler, beat eggs and sugar. Stir in the lemon juice, butter and lemon zest. Cook over simmering water for 15 minutes or until mixture has thickened and a thermometer reads 160u00b0. Strain to remove peel and stir in food coloring if desired. Refrigerate.

3. 3

   Split cake horizontally into three layers. Place bottom layer on a serving plate; top with a third of the lemon curd. Repeat layers twice. Refrigerate until serving. Garnish with strawberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.