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Rate this recipe 4.5/5 (26 Votes)


  • Lemon Curd:
  • 1 Lemon Cake, Duncan Hines,
  • baked and cooled
  • in a 9x13 pan
  • 1 Lemon Curd Recipe,
  • reserve 1/4 cup for drizzling
  • 1 - 8 oz cool whip
  • 1/2 cup white chocolate chips
  • 1/2 cup chopped pecans
  • 1 cup lemon juice
  • (fresh is best)
  • 1 cup sugar
  • 1/2 cup butter, melted
  • 2 eggs


Adapted from


Step 1

Lemon Curd
In large bowl, whisk all ingredients together. Microwave for up to 10 minutes. REMOVE & STIR after every minute. Once mixture begins to thicken, discontinue heating. It generally takes 6-8 minutes. Line a smaller bowl with a zip top bag (use a high quality brand so it doesn't melt). Pour the lemon curd into the zip top bag and seal it. Fill the bowl with ice water and place the bag of lemon curd in the ice bath. Place the bowl in the freezer for about 10 minutes. Curd will be thickened and chilled once removed and ready to serve.

1.Use the bottom of a wooden spoon to evenly poke holes throughout the baked cake (approximately 20-25 holes).
2.Pour the lemon curd over the cake, aiming to fill the holes. Use a rubber spatula to spread the curd evenly over the cake.
3.Spread the cool whip over top. Sprinkle the white chips and pecans over top. Drizzle with remaining lemon curd.
4.Let chill for at least 4 hours. Overnight is best.
5.Serves 12.


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