Lemon Angel Food Layer Cake

I made this cake last year for a luncheon I threw for a few friends; along with my favorite southwestern chicken salad. I used a small loaf of angel food cake making three layers rather than six. I tried to find lemon curd in the bakery and cold isle of the market but was unsuccessful. The lady at the bakery did not have a clue what I was talking about. I reminded her they are a bakery and must make something that calls for lemon curd. She then directed me to the canned fruit isle where I picked up a can of lemon pie filling. (This is a small town) It was nothing close to the lemon curb I know should be in a clear tub refrigerated but it was all I had. I think I used too much of the gourmet lemon curd because the layers kept slipping around. I ended up chopping it up and threw it in a trifle bowl. The simplicity of the angel food cake paired with the lemon curd was refreshing. Add good food and friends and all my frustrations disappeared.

Source: unknown
2 small angel food cakes
1 cup lemon curd
1 can whipped cream
1 cup crushed lemon cookies

Using a long serrated knife, slice each cake horizontally into 3 layers.
Using a spatula, spread half the lemon curd on the 2 bottom cake layers. Top with a generous layer of whipped cream. Place the middle cake layers on top and spread with the remaining curd and more whipped cream. Place the remaining 2 cake layers on top, cover with whipped cream and sprinkle with the crushed cookies. Refrigerate at least 1 hour before serving.

Alternative:
Use banana pudding in place of the lemon curd
Omit the whipped cream. Spread sides with lemon curd and press on sliced almonds. Dust the top with confectioners sugar. Make designs by placing a doily on top before dusting with sugar.

Lemon Curd:
Source: River Cottage Family Cookbook

6 tbsp unsalted butter, cut into small cubes
3/4 cup superfine sugar
Zest of 3 lemons
2 eggs, plus 1 yolk
pint Mason jar or bowl with lid

Juice the three lemons and to the saucepan with the lemon zest,eggs and yolk, butter and sugar. Cook over low heat. Stir occasionally until butter has melted and the liquid is yellow and runny.

Stirring constantly gently cook until the eggs thicken and the mixture turns to a thick sauce; about 10 minutes. Too much heat will make lemon flavored scrambled eggs.

When the mixture is thick enough to coat the back of a spoon and leave a clear line if you wipe your finger across it, the curd is ready. Remove from the stove. Pour the curd through a sieve into either a clean jam jar or a bowl. Keep refrigerated for 1 week.

Variations:
Substitute a couple of limes for one of the lemons