LEMON CURD FILLING FOR CAKE RECIPES

Steps:

• Whisk together egg yolks, granulated sugar, lemon zest and juice and cornstarch in a small heavy saucepan until combined. Cook mixture over medium, stirring constantly with a wooden spoon, until mixture is thick and coats the back of spoon, 6 to 8 minutes. Remove from heat. Whisk in cold butter until melted and smooth.
• Pour mixture through a fine mesh strainer into a medium bowl; discard any lumps. Place bowl with strained lemon curd in a large bowl filled with ice water. Let stand, stirring often, until mixture is cool, about 20 minutes. Remove medium bowl from ice bath, and place a piece of plastic wrap directly on lemon curd (to prevent a film from forming).
• Cover and chill until curd is firm, at least 4 hours or up to 3 days.

Steps:

• Heat oven to 325°F. Generously grease shaped Bundt® pan and Bundt® Tunnel Insert with shortening and lightly flour, or spray with baking spray with flour. Line 4 regular-size muffin cups with paper baking cups.
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in lemon peel. Place 4 cups batter in Bundt pan. Place tunnel insert on center of Bundt pan. Fill muffin cups 2/3 full with remaining batter.
• Bake cake 35 to 40 minutes and cupcakes 18 to 20 minutes. Using sharp or serrated knife, immediately cut off excess cake across top of Bundt and tunnel insert pans. Carefully loosen insert pan; remove. Cool cake in pan 10 minutes; remove cake from pan to cooling rack, placing cake tunnel side down. Cool completely, about 1 hour.
• Turn cake over and spoon lemon curd into tunnel. Place cake filled side down on serving plate. Top cake with melted orange marmalade if desired. Store covered in refrigerator.