Lemon Pistachio Angel Cake

• lemons↗4 -5
• cups sugar↗1 1⁄3 cups
• tablespoon cornstarch↗1 tablespoon
• eggs↗3
• egg yolks↗2
• cup unsalted butter, cut into cubes↗1⁄2 cup
• g angel food cake mix (or homemade)450 g
• cup pistachios, coarsely chopped↗1⁄3 cup
• pistachios, as garnish↗
• white chocolate (grated or curls)

Step-by-step instructions

1. 1

   Finely grate peel from 2 lemons (save for cake), then squeeze out 1 cup juice. In a medium large sauce pan, whisk sugar with cornstarch. Whisk in lemon juice, eggs and egg yolks until blended. Set over medium heat, stirring constantly until mixture boils, 7 - 10 minutes (cornstarch will prevent it from curdling).

2. 2

   Remove from heat and stir in cubes of butter until combined. Sieve into a bowl. Place a piece of plastic wrap on surface and refrigerate until cold.

3. 3

   Prepare angel food cake as per instructions, folding in lemon peel at the end. Bake and cool as directed on package. When cake is cooled, cut horizontally in half.

4. 4

   Place bottom layer on a cake plate and spread with about half of the lemon curd. Place top of cake on curd. Spread top with a layer of curd (there will likely be leftover curd).

5. 5

   Sprinkle with pistachios and chocolate.