John and I saw this on America's Test Kitchen and knew we had to make it!Lemon Curd
1 c. fresh lemon juice (6 lemons)
1 tsp gelatin (Knox)
1 1/2 c sugar
1/8 tsp salt
4 eggs
6 egg yolks
8 TBS butter, cut into 1/2 inch cubes and frozen
Measure 1 TBS lemon juice and sprinkle gelatin over it. Heat remaining lemon juice, sugar and salt in a pan until the sugar dissolves and the mixture is hot but not boiling. Whisk eggs and yolks together. Gradually temper in the hot mixture. Cook the mixture until it reaches 170 degrees (about 4-6 minutes). Stir in gelatin. Pour mixture through a strainer and place in a bowl with plastic wrap on the top to prevent skin forming. Refrigerate four hours.
Cake:
2 1/2 c cake flour
1 c milk, room temperature
6 egg whites
2 tsp vanilla
4 tsp baking powder
1 3/4 c sugar
1 tsp salt
12 TBS butter cut into 12 pieces, softened but cool still
Set oven to 350. Whisk together milk, egg whites and vanilla, set aside. In a separate bowl mix together flour, sugar, baking powder and salt at a low speed. Add butter a little at a time to the dry ingredients. Add all but 1/2 cup of the milk mixture until it looks like crumbs. Add remaining 1/2 cup milk mixture. Beat for 30 sec, scrape bowl and mix 20 seconds longer. Bake in two 8 inch rounds for 23-25 minutes. Cool completely
Frosting:
2 egg whites
1 c sugar
1/4 c water
1 TBS lemon juice (1 lemon)
1 TBS corn syrup
Combine all ingredients in bowl. Set over medium saucepan filled with water and cook until it reaches 160 degrees. Remove and transfer to mixer. Mix for 5 minutes until soft peaks form.
Assembly:
Slice the two cakes in half. Use the lemon mixture and put 1 cup of lemon curd in between each layer, not quite going to the ends. Leave 1/2 inch to prevent the mixture from oozing out the sides. Once all the layers are on, put the white frosting on top and cover.
