Lemon Layer Cake with Lemon Curd and Mascarpone
"You'll need a pastry bag fitted with a 1/4-inch star tip to create the decorative rosettes. Begin making this cake two days before you plan to serve it...."
INGREDIENTS
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1 cup sugar
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3/4 cup fresh lemon juice
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3 large eggs
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3 large egg yolks
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1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
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6 large eggs, separated
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14 tablespoons sugar
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1 3/4 cups sifted cake flour (sifted, then measured)
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1/4 teaspoon salt
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1/2 cup sugar
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1/2 cup boiling water
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1/4 cup fresh lemon juice
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2 cups chilled heavy whipping cream
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3/4 cup sugar
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3 8-ounce containers chilled mascarpone cheese*
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