Instructions: Zest and juice lemons. Add water, if necessary, to make 1 1/4 cups of juice.

in a medium, heavy-bottomed saucepan, whisk together zest and juice, sugar, eggs, and cornstarch. Over medium high heat, cook mixture 4 to 5 minutes, whisking constantly, until thick and bubbly. Press though a fine mesh strainer into a bowl. Chill at least 1 hour. Place 1/3 of the chilled lemon curd in a mixing bowl and gently fold in the whipped topping. Set aside. With a long serrated knife, trim top of cake, if desired. Cut loaf horizontally into 3 equal layers. Place on cake layer on a serving platter and spread with half the remaining lemon curd. Top with final cake layer. Frost entire cake with lemon/whipped topping mixture. Chill until ready to serve.

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