- 1 (16 ounce) package angel food cake mix
- 3 eggs
- 1 cup sugar
- 1/2 cup lemon juice
- 6 tablespoons butter, melted
- 2 tablespoons grated lemon peel
- 4 drops yellow food coloring (optional)
- 1 quart fresh strawberries, sliced
- 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 peel. Cook over simmering water for 15 minutes or until mixture has thickened and a thermometer reads 160 degrees F. 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.