Strawberry-Lemon Angel Cake

Directions

• Prepare cake batter according to package directions.
• For lemon curd, in the top of a double boiler, beat eggs and sugar. Stir in the lemon juice, butter and lemon zest. Cook over simmering water for 15 minutes or until mixture has thickened and a thermometer reads 160°. Strain to remove peel and stir in food coloring if desired. Refrigerate.
• Split cake horizontally into three layers. Place bottom layer on a serving plate; top with a third of the lemon curd. Repeat layers twice. Refrigerate until serving. Garnish with strawberries.