hoping it remains what it was on a lazy,
The Southern sweet tooth is a powerful force! I believe sugar must be it's own food group, falling somewhere among condiments. There are some foods that just evoke memories of the past and bring back all those visuals of the lace covered dining table laden with a profusion of cakes and pies. It was not out of the ordinary, to be brought into the formal dining room and have an afternoon delight of a handmade dessert, along with a ice cold glass of sweet tea!
This recipe is one that evolved by combining a few different recipes together and ending up with one "hands-down favorite desserts!" I use either a boxed rich vanilla cake mix or a store bought angel food cake and cut the cake into three layers. Top each layer with this delicious lemon curd, frost with a basic seven minute frosting, and then spoon the warm berry compote over the cake! I would say this is a blue ribbon winner recipe!!
Remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
SEVEN MINUTE FROSTING
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost cake immediately.