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1
Start by making the curd filling. Put the egg yolks and sugar in a small, heavy-based saucepan and beat with a wooden spoon until smooth. Beat in the lemon zest, juice, and butter, then place over a low heat for 5-10 minutes, stirring constantly until thick. Allow to cool, then cover and chill until needed.
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2
Preheat the oven to 360u00b0F. Grease 3 9-inch diameter springform cake pans and line the bases with nonstick parchment paper.
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3
Place the butter, sugar, and lemon zest in a bowl and beat until really light and fluffy. Beat in the eggs a little at a time. If the mixture looks curdled, add 1 tablespoon of the flour. Finally, fold in the remaining flour. You will be left with a really thick mixture, but don't be tempted to add any liquid.
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4
Spoon the mixture into the prepared pans and smooth out the top. Bake for 12-15 minutes, until the cakes are shrinking away from the sides of the pans and a skewer inserted in the center comes out clean.
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5
Turn out the cakes onto a wire rack, peel off the paper and allow to cool. When cool, spread 1 sponge with half the lemon curd, place another sponge upside down on top, and spread the remaining curd on that. Top with the final sponge cake, dust with powdered sugar, and decorate with fresh strawberries or blueberries.
