Ingredients

FOR THE CAKE: MAKES A 9-INCH TRIPLE LAYER CAKE
8 eggs, separated
1/4 cup walnut oil**
2 tablespoons freshly squeezed lemon juice
1 tablespoon of lemon zest
1/3 cup water
1/2 teaspoon of cream of tartar
1 and 1/2 cups of sugar
1 ans 3/4 cups of cake flour*
1/2 teaspoon of baking soda
1/2 teaspoon of salt

RICH LEMON CURD MAKES 1 CUP
3 whole eggs
2 egg yolks
1/2 cup of sugar
1/2 cup plus 1 tablespoon of freshly squeezed lemon juice (about 4 lemons)
grated zest of three lemons
4 tablespoons of unsalted butter, at room temp.

LEMON CREAM FROSTING MAKES 3 AND 1/4 CUPS
1 and 1/2 cups of heavy cream
2 tablespoons of sugar
3 tablespoon of lemon curd

Description

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