Ingredients Jump to Instructions ↓

  1. 1 package white cake mix

  2. Water, vegetable oil and egg whites called for on cake mix box

  3. 2 cups whipping cream

  4. 1/4 cup powdered sugar

  5. 1 jar (10 oz) lemon curd

  6. 2 teaspoons grated lemon peel

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.

  2. In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in lemon curd and lemon peel.

  3. Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered in refrigerator.

  4. If you can’t find lemon curd in the jams and jellies section of your supermarket, use 3/4 cup canned lemon pie filling instead. The only difference is the mousse will be slightly softer.

  5. Top this luscious cake with thin slices of lemon and fresh raspberries.

  6. Lemon curd is a rich, tart custard made with sugar, lemon juice, lemon peel, butter and eggs. Although you can make it from scratch, it’s much easier to pick up a jar in the jams and jellies section of the supermarket.

  7. High Altitude (3500-6500 ft)

  8. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  9. Calories 310 (Calories from Fat 160),


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