Easy Homemade Lemon Curd Layer Cake

Start this delightful Lemon Curd Layer Cake by zesting and juicing your lemons. You'll need about 1/4 cup of zest and 1 1/4 cups of lemon juice. If you're short on juice, feel free to add a little water to reach the required amount. Fresh lemons are the heart of this recipe, giving the curd its vibrant, tangy flavor that complements the sweet layers of cake beautifully.

In a medium, heavy-bottomed saucepan, combine your lemon zest and juice with sugar, eggs, and cornstarch. Cook this mixture over medium-high heat for about 4 to 5 minutes, whisking constantly to prevent any lumps from forming. When the mixture thickens and begins to bubble, it's done. Strain it through a fine mesh strainer into a bowl to ensure a smooth curd. Chill the curd in the refrigerator for at least 1 hour before assembling the cake. This step not only cools the curd but also thickens it further, making it the perfect consistency for layering.

Once your lemon curd has chilled, it's time to assemble your cake. Start by placing 1/3 of the lemon curd in a mixing bowl and gently fold in the whipped topping. This lightens the curd and makes a fluffy layer for your cake. If your cake has a dome-shaped top, use a long serrated knife to trim it flat; this makes layering easier and gives your cake a professional look. No special decorating skills required here; just simple, honest homemade goodness that's sure to impress.