Ingredients:

1 pkg. lemon cake mix
1 lemon, juiced and zested
1 pkg. lime flavored gelatin
1 c. boiling water
1 lime, juiced and zested
1 pt. whipping cream
1/2 c. sugar
1 jar lemon curd*

Directions:

Prepare cake mix according to package instructions. Add the juice and zest of 1 lemon. Bake according to directions for a 9×13 inch pan. Poke holes in the cake while still hot with the round handle of a wooden spoon. Make gelatin using 1 c. of boiling water. Add juice and zest of 1 lime. Pour liquid gelatin over cake while hot. Cool cake completely.

Beat whipping cream with sugar until soft peaks appear. Fold lemon curd into whipped cream. Spread mixture over cooled cake and refrigerate until ready to serve.

(adapted from a traditional central PA recipe)

*Lemon curd can be found in some stores, but to make it from scratch, combine 1/3 c. sugar with 1 t. lemon zest and 2 large eggs in a saucepan over medium heat, stirring with a whisk. Cook until sugar fully dissolves (about 3 mins.). Stir in 2/3 c. of fresh squeezed lemon juice (about 3 large lemons) and 2 T. butter. Cook for 5 mins. stirring constantly with a whisk. If lemon curd is not the desired creamy texture, strain through a strainer. Cool, cover and chill (mixture will thicken). Lemon curd can be kept refrigerated for a week or frozen until needed

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