1For the cake
Preheat oven 375 degrees
Grease two 9 inch round pans
2Place egg yolks and 7 tbsp. of sugar in bowl and beat until thick and light in color. In another bowl beat egg whites and remaining 7 tbsp. sugar until stiff peaks form. Fold egg whites into egg yolk mixture then fold in flour. Mix well and pour into pans. Bake 18 to 22 minutes. cool completely.
3For the lemon syrup
Place the sugar and water in a small saucepan and cook until sugar is dissolved and liquid is clear. Remove from heat and cool completely and then stir in lemon juice.
4For the mascarpone frosting.
Place the whipping cream and sugar in bowl and beat until stiff peaks. Place the mascarpone and 1 cup of lemon curd in bowl and mix well. Fold into whipping cream mixture. Refrigerate until ready to use.
5To assemble cake
Pour lemon sauce over each layer of cake. Place one layer on plate and frost. Place the other layer on top and finish frosting the whole cake. Mix the remaining lemon curd with a little water to make it smooth and spread on top of cake