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Ingredients

• Cake:
• 1 box lemon cake mix
• 1 cup sour cream
• 1/4 cup fresh lemon juice
• 1/2 cup milk
• 3/4 cup oil
• 4 eggs
• Zest of 1 lemon
• 1 small box lemon instant pudding mix
• Curd:
• 3 large eggs
• 3 large egg yolks
• 1 cup granulated sugar
• 3/4 cup freshly squeezed Meyer lemon juice
• 4 tablespoons cold unsalted butter, cut into 1/2 inch pieces
• Mascarpone:
• 2 cups heavy whipping cream
• 1 pound mascarpone cheese
• 1/4 cup granulated sugar
• 1 teaspoon Meyer lemon zest
• Raspberry/Lime Coulis:
• 12 oz. fresh raspberries (or thawed if frozen)
• 5 - 7 Tbsp granulated sugar
• 1/8 tsp salt
• 1 Tbsp lime juice

Description

Luscious Layers Of Lemon Curd, Rich Lemon Cake, Mascarpone/whipped Cream With Fresh Raspberry/lime Coulis For Drizzling. Cake: Preheat Oven To 350 Degrees. Grease And Flour Two 8"…

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