Name: Lemon Layer Cake with Lemon Curd and Mascarpone
Yield: Makes 10 to 12 servings
Ingredients: 1 cup sugar; 3/4 cup fresh lemon juice; 3 large eggs; 3 large egg yolks; 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes; 6 large eggs, separated; 14 tablespoons sugar; 1 3/4 cups sifted cake flour (sifted, then measured); 1/4 teaspoon salt; 1/2 cup sugar; 1/2 cup boiling water; 1/4 cup fresh lemon juice; 2 cups chilled heavy whipping cream; 3/4 cup sugar; 3 8-ounce containers chilled mascarpone cheese*

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Lemon Layer Cake with Lemon Curd and MascarponeMark Thomas

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.

Recipe notes

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Recipe notes

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