Lemon Torte

Submitted by Sherry Gunn

1 cake mix
1 recipe lemon curd
Cool Whip
Prepare cake mix into 2- 8” rounds. When cool, slice each layer in half horizontally. Spread bottom layer with ½ c. lemon curd. Top with next layer of cake. Fold 1/3 c. lemon curd with 1/3 c. Cool Whip and spread over cake. Add third layer of cake. Spread ½ c. lemon curd on top. Place final layer on top and spread remaining lemon curd in center of cake. Spread remaining Cool Whip on sides and top edges.

Lemon Curd:
Combine ½ T lemon peel

¼ c. lemon juice

1 c. sugar

½ c. butter

Combine all in a heavy pan. Heat over medium heat until butter is melted. Beat 2 eggs, plus 1 egg yolk. Stir some of the hot sauce into the eggs to warm the eggs. Stir egg mixture into remaining lemon mixture; continue cooking until thick – 5 min, stirring CONSTANTLY. Cool slightly. Refrigerate covered. Yields 1 2/3 cup