Lemon Layer Cake With Lemon Curd Filling

FOR THE CURD

Step 1: Whisk the egg yolks and sugar together either in the top of a double boiler or a heatproof large heatproof bowl immersed in a saucepan filled with one inch of water.

Step 2: Add 1/3 cup of lemon juice and the zest from the 4 lemons and continue to stir, using a silicone spatula, cooking about 8-10 minutes until the mixture thickens slightly.

Step 3: Remove from the heat and add the butter one tablespoon at a time, stirring each until it is melted and smooth.

Step 4: Once all the butter has been added pour the lemon curd into a bowl, cover and refrigerated until thickened and cooled for about 2 hours.

Step 5: If there is any extra the curd will keep about 2 weeks refrigerated.

FOR THE CAKE

Step 6: Preheat oven to 350F.

Step 7: Cut parchment paper circles to fit two 9 inch cake pans and lightly grease the papers with butter. Set aside.

Step 8: In small bowl using an electric mixer on low, mix the egg whites, 1/4 cup buttermilk and lemon zest. Set aside.

Step 9: In a large mixing bowl, using an electric mixer, beat butter and sugar until creamy, about 2-3 minutes.

Step 10: Add in dry ingredients and mix until combined.

Step 11: Slowly bet in the egg white mixture. Beat in remaining buttermilk.

Step 12: Pour evenly into the prepared cake pans and place in the preheated oven on the middle rack.

Step 13: Bake for about 25-28 minutes, or until toothpick inserted in the center of the cake comes out clean.

Step 14: Remove and cool in cake pans 5 minutes.

Step 15: Invert onto a wire rack and cool completely before frosting.

FOR THE FILLING

Step 16: In a mixing bowl, use an electric mixer on medium speed to beat the butter, cream cheese, confectioners' sugar and 2 tablespoons of lemon curd in a mixing bowl for 3-5 minutes, until fluffy. Set aside.

FOR THE TOPPING

Step 17: In a small bowl, use your hands to mix topping ingredients until crumbly. Just rub the topping mixture between your hands until it is a good texture. Set aside.

TO ASSEMBLE THE CAKE

Step 18: Lay first layer of cake on a cake plate. Add 1/2 cup dry cake topping. Frost middle layer with all but 1/2 cup of cream cheese filling.

Step 19: Top with second layer of cake. Spread remaining 1/2 cup cream cheese filling. Sprinkle the crumb topping over the entire top of the cake. Refrigerate at least two hours.

NOTE If you want to use up all the curd, just spoon a layer between the cakes and a layer on top of the cake before your put the filling and topping