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1
Filling: Measure 1 tablespoon lemon juice into a small bowl; sprinkle gelatin over the top.
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2
Heat remaining lemon juice, sugar, and salt in medium non-reactive sauce pan over medium high heat, stirring occasionally until sugar dissolves and mixture is hot, but not boiling.
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3
Whisk eggs and yolks in a large non-reactive bowl.
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4
Whisking constantly, slowly pour hot lemon-sugar mixture into eggs, then return mixture to saucepan.
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5
Cook over medium-low heat, stirring constantly until mixture reaches 170u00b0 and is thick enought to leave a trail when a spatula is scraped along the bottom of the pan, about 4-6 minutes.
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6
Immediately remove pan from heat and stir in gelatin mixture until dissolved. Stir in frozen butter until incorporated.
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7
Pour filling through a fine-meshed strainer into a bowl.
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8
Cover surface with plastic wrap; refrigerate until firm enough to spread, about 4 hours.
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9
Cake: Preheat oven to 350u00b0.
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10
Grease and flour two 9-inch cake pans and line with parchment paper.
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11
In a medium bowl, whisk together egg milk, egg whites and vanilla.
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12
In a mixer bowl, combine flour, sugar, baking powder and salt; mix at slow speed.
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13
Add butter one piece at a time, continue to beat until mixture resembles moist crumbs and no visible butter chunks.
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14
Add all but 1 cup of milk mixture to crumbs and beat at medium speed until mixture is pale and fluffy, about 1 1/2 minutes.
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15
With mixer running, add remaining 1/2 cup milk mixture, beat 1 mintute more.
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16
Divide batter evenly between cake pans.
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17
Bake 23-25 minutes or until toothpick in center of cakes comes out clean.
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18
Loosen cakes from side of pan with a small knife, cool in pan 10 minutes then remove from pan onto greased wire rack, remove parchment paper, invert again and cool completely.
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19
Icing: Combine all ingredients in a mixer bowl or heatproof bowl.
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20
Set over medium saucepan filled with 1-inch of simmering water.
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21
Cook stirring constantly until mixture reaches 160u00b0, 5-10 minutes.
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22
Transfer mixture to mixer bowl (if needed) and beat on medium speed until soft peaks form, about 5 minutes.
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23
Increase speed to medium-high and continue to beat until mixture has cooled to room temperature and stiff peaks form, about 5 minutes longer.
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24
Assembly: Cut each layer in half horizontally.
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25
Spread 1 cup of lemon filling evenly on each cake, (except the top layer) leaving 1/2-inch border around cake.
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26
Place top layer on cakes, smooth out any filling that may have leaked from the layers.
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27
Refrigerate while you make the icing.
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28
Spread icing on cake.
