Lemon Angel Food Cake Squares

By cecelia26_

Ingredients

• 1 1/4 cups granulated sugar
• 1/4 cup cornstarch
• 2/3 cup fresh lemon juice (from about 3 large lemons)
• 1 large egg yolk
• 1 cup water
• 1 tablespoon margarine or butter
• 1 box angel food cake mix
• 1 teaspoon grated lemon zest
• 1/4 teaspoon lemon extract
• confectioners' sugar

Details

Servings 15
Adapted from rodale.com

Preparation

Step 1

1. In a 2-quart saucepan, whisk together the granulated sugar and cornstarch until combined. Add the lemon juice, egg yolk, and water and whisk until well blended. Whisking constantly, cook the lemon mixture over medium heat for about 2 to 3 minutes, or until just boiling. Reduce the heat to low and simmer, whisking constantly for 1 to 2 minutes longer, or until thick enough to coat the back of a spoon. Remove from the heat and stir in the margarine or butter. Pour into a medium bowl and cover with plastic wrap. Refrigerate this lemon curd for about 1 1/2 hours, or until cool.


2. Preheat the oven to 350°F. Coat a 15 1/2" x 10 1/2" jelly-roll pan with cooking spray and line the bottom with parchment paper.


3. Prepare the angel food cake according to package directions. Add the lemon zest and lemon extract while beating. Spread the batter evenly into the prepared jelly-roll pan.


4. Bake for 20 minutes, or until the cake is golden and the top springs back when touched. Cool in the pan on a rack for 10 minutes, then invert onto the rack. Carefully remove the parchment and allow the cake to cool completely, then cut horizontally into thirds. Cut each third through the middle and spread one-third of the cooled lemon curd over 3 of the halves. Top each with the remaining halves and cut each piece into 5 equal portions. Sprinkle with confectioners' sugar and serve.