Lemon Layer Cake

Lemon Curd Filling:
• 1 cup juice from 6 lemons
• 1 teaspoon powdered gelatin
• 1 1/2 cups sugar
• 1/8 teaspoon salt
• 4 large eggs
• 6 large egg yolks (reserve whites for cake)
• 8 tablespoons unsalted butter cut into 1/2 inch pieces and frozen

Measure 1 tablespoon lemon juice into small bowl; sprinkle gelatin over top.

Heat remaining juice, sugar and salt in saucepan over medium high heat, stirring occasionally until sugar dissolves and mixture is hot but not boiling.

Whisk constantly all eggs in large bowl while slowly add lemon sugar mixture into eggs, then return mixture to saucepan.

Cook over medium high heat, stirring occasionally with spatula until 170 degrees and is thick leaving trail when spatula dragged along pan bottom.

Immediately add gelatin mixture until dissolved. Stir in frozen butter until incorporated.

Strain into bowl, cover surface with plastic wrap. Refrigerate at least 4 hours. Makes 3 cups.

Cake:
• 2 1/4 cup cake flour plus extra for dusting pans
• 1 cup whole milk, room temperature
• 6 large egg whites (from the filling recipe)
• 2 teaspoons vanilla extract
• 1 3/4 cup sugar
• 4 teaspoons baking powder
• 12 tablespoons unsalted butter, cut into 12 pieces, softened but sill cool

Heat oven to 350 degrees. Grease and flour 2 nine inch pans and line with parchment paper.

In a medium bowl, whisk milk, vanilla and egg whites.

In mixer bowl with paddle attachment, add flour, sugar, baking powder and salt. With mixer running at low speed, add butter one piece at a time until combined.

Add 1/2 cup of the milk and turn mixer to medium speed until light and fluffy, about 1 1/2 minutes.

Reduce speed to slow and add remaining milk for 30 seconds more. Stop and scrape down sides. Return mixer to medium for 20 seconds more.

Divide mix into 2 pans and bake for 25 minutes or until toothpick comes out clean.

Invert onto wire rack, remove parchment paper and let cool for 1 1/2 hours.

Icing:
• 2 large egg whites
• 1 cup sugar
• 1/4 cup water
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

Combine all ingredients in mixer bowl and on top of pan with simmering water whisk until temerature comes to 160 degrees.

Remove from heat and with whisk attachment, beat on medium speed for 5 minutes. Increase speed to medium high for about another 5 minutes or until soft peaks form.

Spread icing with spatula and serve.