Ingredients

Caramel:
1/3 cup heavy cream
1 piece vanilla bean , 1 1/2 inches long, split and seeds scraped
1/2 cup sugar
1 Tbsp. light corn syrup
1/8 tsp. sea salt
1/2 tsp. fresh lemon juice
2 Tbsp. unsalted butter , cool, cut into 1/4-inch pieces

Lemon cream:
3/4 cup sugar
2/3 cup fresh lemon juice (from 4 lemons)
3 large eggs
1 large egg yolk
Pinch of sea salt
16 Tbsp. (2 sticks) unsalted butter , cool, cut into 1/4-inch pieces

Lemon curd:
4 large egg yolks
1/2 cup and 1 Tbsp. sugar
1/4 cup fresh lemon juice (from 1 to 2 lemons)
1/4 cup fresh grapefruit juice (from 1 small grapefruit)
Pinch of sea salt
10 Tbsp. (1 1/4 sticks) butter , cut up
8 drops grapefruit essence (or 1/2 tsp. finely grated grapefruit zest)

Cake:
1 cup and 2 Tbsp. whole milk
7 large egg yolks , at room temperature
1 large egg white , at room temperature
2 tsp. finely grated lemon zest
2 Tbsp. fresh lemon juice
2 tsp. vanilla extract | Get the recipe!
1 tsp. salt
3 cups cake flour (not self-rising), plus more for dusting
1 3/4 cups sugar
5 1/2 tsp. baking powder
11 Tbsp. (1 stick plus 3 Tbsp.) unsalted butter , at room temperature
8 ounces good-quality white chocolate , chopped, melted, and cooled

Lemon buttercream:
1/2 cup and 2 Tbsp. sugar
3 large egg whites , at room temperature
1/4 tsp. cream of tartar
19 Tbsp. (2 sticks plus 3 Tbsp.) unsalted butter , at room temperature
1/2 cup lemon cream (see recipe, above)
2 Tbsp. fresh lemon juice
12 drops grapefruit essence (or 3/4 tsp. finely grated grapefruit zest)

For assembly:
1/2 cup lemon juice (from 2 to 3 lemons)
1/4 cup sugar

Description

For O's 10th Birthday, James Beard Award-winning Pastry Chef Elisabeth Prueitt Created A Lemon Cake Filled With Layers Of Caramel, Lemon Cream, And Lemon-grapefruit Curd.

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