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1
For the gingerbread: Preheat the oven to 350 degrees F.
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2
Line baking sheets with parchment paper and lightly spray with nonstick baking spray.
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3
Whisk together the flour, salt, baking soda, ground ginger, cinnamon, cloves, and nutmeg in a small bowl and set aside.
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4
Combine the butter, oil, and sugars in the bowl of a stand mixer and beat using the paddle attachment and until light and fluffy.
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5
Add the egg and fresh ginger and beat until combined.
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6
Combine the molasses and buttermilk in a measuring glass.
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7
Add the flour mixture and buttermilk/molasses mixture alternately in 2 batches, starting and ending with the flour, and mix until just combined.
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8
Remove the bowl from the stand and fold in the crystallized ginger.
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9
Cover and refrigerate the batter for 20 minutes.
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10
Using a small ice cream scoop, scoop 6 mounds batter onto a baking sheet, spacing the mounds about 3 inches apart.
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11
Bake until the cakes just spring back when touched (should be ever so slightly under-baked because the cakes will continue to bake on the hot baking sheets), about 10 minutes.
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12
Remove to a baking rack and let sit on the sheet pan for 5 minutes.
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13
Remove from the baking sheets and let cool completely on a baking rack, about 10 minutes.
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14
For the filling: Bring a medium pot with 1-inch water and bring to a simmer over medium-high heat.
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15
Reduce the heat so that the water is at a bare simmer.
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16
In the bowl of an electric mixer, combine the egg whites, lemon juice, water, sugar, zest, cream of tartar and salt and whisk until combined and slightly foamy, about 1 minute.
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17
Place the bowl over the simmering water and stir with a rubber spatula until it reaches 160 degrees F, about 2 minutes.
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18
Remove the bowl from the water and place it on the mixer stand.
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19
Using the whisk attachment, beat the mixture at high speed until it forms, stiff peaks and is cool, about 7 minutes.
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20
Add the vanilla extract and beat for 10 seconds longer.
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21
Remove from the stand and gently fold in the lemon curd then molasses, leaving streaks of curd and molasses in the filling.
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22
Place a large dollop of the filling on the center of the flat side of half the cakes.
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23
Top with the flat side of the remaining cakes and gently press until the filling spreads to the edge of the cake.
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24
Combine lemon juice, sugar and salt in a small saucepan and bring to a boil over high heat.
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25
Whisk together the eggs in a small bowl and temper in the lemon juice.
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26
Return mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the mixture thickens and coats the back for a spoon.
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27
Remove from heat, whisk in the cold better and strain into a bowl.
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28
Stir in the zest, cover and refrigerate until firm and cold, about 2 hours.
