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1
Remove zest (peel) from 2 lemons in wide strips with a vegetable peeler (see Tips, page 118), then cut lengthwise with a sharp knife into 1/8-inch-wide julienne strips.
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2
Reserve lemons for juicing.
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3
Fill a 2-quart heavy saucepan halfway with water, then add julienned peel.
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4
Bring to a boil and simmer 15 minutes.
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5
Drain peel in a sieve and rinse.
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6
Bring water (1 cup) and 1 cup granulated sugar to a boil in saucepan, stirring until sugar has dissolved.
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7
Add peel and gently simmer until translucent, about 15 minutes.
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8
Remove peel from syrup with a slotted spoon, letting syrup drain off into saucepan.
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9
Spread out on a sheet of wax paper and cool to room temperature.
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10
Toss peel with remaining 1/2 cup granulated sugar, stirring with a fork to coat and separate.
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11
Transfer sugared peel to clean dry sieve and shake off excess sugar, then spread out on a fresh sheet of wax paper to dry slightly.
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12
Make lemon filling while peel simmers and cools: Grate enough zest from remaining 2 lemons with a rasp to measure 2 teaspoon, then squeeze enough juice from all lemons to measure 2/3 cup.
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13
Whisk together zest, juice, and condensed milk.
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14
Chill until cold, at least 30 minutes.
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15
Beat heavy cream with confectioners sugar and vanilla in a chilled bowl with a whisk or electric mixer until it just holds stiff peaks.
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16
assemble cake: Halve cake crosswise, then trim crust from all sides.
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17
Cut each block horizontally into 4 (1/2-inch-thick) squares.
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18
Halve each square diagonally into 2 triangles.
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19
For each serving, layer 2 triangles with lemon filling, offsetting corners.
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20
Top cake with whipped cream and candied lemon peel.
