Name: Lemon Layer Cake with Lemon Curd and Mascarpone
Yield: Makes 10 to 12 Servings
Ingredients: 1 cup sugar; ¾ cup fresh lemon juice; 3 large eggs; 3 large egg yolks; ¼ cup (½ stick) chilled unsalted butter, cut into ½" cubes; 6 large eggs, separated; 14 tablespoons sugar; 1¾ cups sifted cake flour (sifted, then measured); ¼ teaspoon salt; ½ cup sugar; ½ cup boiling water; ¼ cup fresh lemon juice; 2 cups chilled heavy whipping cream; ¾ cup sugar; 3 8-ounce containers chilled mascarpone cheese*

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