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Water, vegetable oil and egg whites called for on cake mix box
2 cups whipping cream
1/4 cup powdered sugar
1 jar (10 ounces) lemon curd
2 teaspoons grated lemon peel
Instructions
Step 1
Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
Step 2
In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in lemon curd and lemon peel.
Step 3
Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered in refrigerator.
Recipe Tips
If you can’t find lemon curd in the jams and jellies section of your supermarket, use 3/4 cup canned lemon pie filling instead. The only difference is the mousse will be slightly softer.
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