Whoopie Pies with Homemade Lemon Curd

Lemon Cream Whoopie Pies
1 box of lemon cake mix
3 eggs
1/2 cup of water
1/2 cup of vegetable oil

Preheat oven to 400 degrees.In a mixer, combine cake mix, eggs, water and oil.  Whip together for 2-3 minutes.On a parchment paper* or Silpat lined baking sheet, scoop out batter into round mounds.  Use a small ice cream scoop that measured 1 2/3 inches in diameter.  Use the back of a spoon to round out scoops of batter into perfect circles. Bake for 8 minutes and cool.



Never Fail Lemon Curd

•6 tablespoons soft butter
•1 cup sugar
•2 large eggs + 2 egg yolks
•2/3 cup freshly squeezed lemon juice

Cream together butter and sugar in stand mixer on medium speed for about 2 minutes, until light and fluffy. Add eggs, one at a time while mixing on low speed, then add yolks. Continue to beat on low for another minute or two. Mixture should be smooth and creamy light yellow. Next, add the lemon juice and continue to beat on low speed until incorporated. Things turn pretty ugly at this point, the mixture will be lumpy and look curdled, fear not, forge ahead.

Transfer the lemon curd to a medium sized saucepan and place over low heat. Stir until the mixture is heated through and no longer has a curdled appearance. Increase the heat to medium and stir constantly for the next 12 minutes until thickened. Remove from heat and allow to cool with cling wrap pressed directly onto the surface of the curd. This will prevent it forming a skin on top. Once cool add one cup of cool whip to 1 cup of lemon curd. Whip together and fill cream puffs and sprinkle with powdered sugar. Place remaining curd in a storage container of your choice. This keeps about a week in the fridge, it also freezes well.

Combine whipped cream with cooled lemon curd and whip. Using a pastry bag fill one side of whoopie pie with lemon cream custard and sandwich ch together.