Directions

• For lemon curd, in a small bowl, combine eggs and egg yolks. In a
• heavy saucepan, cook and stir the sugar, lemon juice and butter over
• medium heat until smooth. Stir a small amount of hot mixture into
• eggs; return all to the pan, stirring constantly. Bring to a gentle
• boil, cook and stir for 2 minutes. Cool slightly. Cover and chill
• for 1-1/2 hours or until thickened.
• In a large bowl, cream butter and sugar until light and fluffy. Add
• eggs, one at a time, beating well after each addition. Combine the
• ricotta cheese, buttermilk, lemon peel, vanilla and lemon juice.
• Combine the flour, baking powder, baking soda and salt; add to the
• creamed mixture alternately with the buttermilk mixture, beating
• well after each addition.
• Pour into two greased and floured 9-in. round baking pans. Bake at
• 350° for 30-35 minutes or until a toothpick inserted near the
• center comes out clean. Cool for 10 minutes before removing from
• pans to wire racks to cool completely.
• Using a citrus zester, remove peel from lemons in long narrow strips;
• toss with sugar. Let stand for 30 minutes. (Save fruit for another
• use.) Meanwhile, in a large bowl, cream butter until light and
• fluffy. Add the confectioners’ sugar, milk, lemon peel, vanilla and
• salt; beat until smooth.
• Cut each cake in half horizontally. Place one cake layer on a serving
• plate. Pipe a circle of frosting around the edge of the cake. Spread
• a third of the lemon curd inside the frosting. Repeat layers twice.
• Top with remaining cake layer. Frost top and sides of cake. Garnish
• with lemon peel. Store in the refrigerator.
• Yield: 12-16 servings.