Angel Food Cake with Lemon Curd Icing

In order to ensure that both the cake and curd have cooled completely we recommend making the cake and curd the day before.
Make the cake and lemon curd as per the package instructions. To prevent a film from forming on the lemon curd place heat resistant plastic wrap directly on the curds surface.
When Grandma made the cake she mixed all of the lemon curd in with the CoolWhip and used the icing between each layers and the exterior. Mom and I decided to switch things up and used approximately half of the lemon curd for the middle layer.
Loosen the lemon curd before adding it to the middle or incorporating into the CoolWhip by whisking it until smooth.
After loosening up the remaining half of the curd gently fold in the CoolWhip. Stop once they are incorporated.
Let the cake set in the fridge for at least 2-3 hours before serving. This will make cutting the cake much easier. Enjoy!

Keyword Baking, Cake, Easter, Lemon