Lemon Curd Cake Recipe

Preheat the oven to 350F/177C convection and line the bottom of two 8 inch (20 cm) round pans with parchment paper.
In a large bowl or the bowl of a stand mixer, use a whisk attachment to beat together the egg whites and granulated sugar.
8 large eggs room temperature, separated, 300 grams granulated sugar
Beat for a few minutes at full speed, until the meringue is fluffy and holds stiff peaks.
Add the egg yolks, butter and vanilla extract and beat at medium speed, just until they’re combined.
113 grams salted butter melted, 1 tsp vanilla extract
Sift the flour and salt over the batter and turn the mixer up to medium speed, just until it’s combined.
180 grams all-purpose flour spooned and leveled, 1/4 tsp fine sea salt
Use a rubber spatula to scrape the edge of the bowl and distribute evenly between the prepared pans, about 17.5 ounces each and bake for about 25 minutes. The tops should be golden brown and spring back when you gently press on the center.
Remove the cakes from the oven and run a knife around the edge of the cake to release it from the pan. Allow it to cool for 15 minutes in the pan and then remove the cakes and place them onto a cooling rack or a tea towel.
Allow the cake to cool completely and if desired, use a large serrated knife to slice each layer in halves or three thin layers.

Combine the sugar, lemon juice and water in a small pot and place over medium-high heat. Bring a soft boil and reduce the heat to medium-low. Simmer for just 2-3 minutes and pour into a heat safe jar to cool. Cool completely before using on the cake.
100 grams granulated sugar, 60 mL lemon juice 1 large lemon, 180 mL water

Combine the sugar, eggs, lemon juice & zest, butter and salt in a small saucepan over medium-low heat and whisk continuously until it thickens, about 5 minutes. The curd should be thick enough to coat the back of a spoon.
50 grams granulated sugar, 1 large egg room temperature, 60 mL freshly-squeezed lemon juice (1 large or 2 small lemons), 1 tsp lemon zest 1 lemon, 42 grams unsalted butter melted, 1/8 tsp fine sea salt, 1 large egg yolk room temperature
While it’s still hot, press the curd through a sieve into another bowl/jar, cover it and allow it to cool completely to room temperature. Store leftovers covered in the refrigerator.

Sift the powdered sugar and salt into the bowl of the stand mixer, fit with a whisk attachment (or a large bowl with a handheld mixer).
60 grams powdered sugar spooned and leveled
Pour the heavy whipping cream on top, along with the vanilla and turn the mixer up to medium speed for a few seconds until it starts to thicken (if you go full speed it will splash everywhere).
480 mL heavy whipping cream cold, 2 tsp vanilla bean paste, tiny pinch fine sea salt
Turn the mixer up to medium-high and whip just until it begins to hold stiff peaks.
If you over-mix and it’s no longer smooth, try adding a little more cream and fold it in until it’s smooth again.

Once the cakes, simple syrup and lemon curd have cooled completely, use a large serrated knife to slice the two cake layers in half so you have four thin layers.
Place the first layer of cake onto a flat surface and brush it with simple syrup. Spread a layer of the chantilly cream on top and then swirl in 1/4 of lemon curd.
Repeat with the rest of the layers. When you get to the top layer, I like to brush that layer with simple syrup before I add it to the cake and then place it on top with the sliced side facing down.
Top generously with more cream and a swirl of lemon curd and refrigerate the cake for at least an hour or overnight.
Store the cake covered in the refrigerator and serve cold or just slightly chilled.