• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

You'll need a pastry bag fitted with a 1/4-inch star tip to create the decorative rosettes. Begin making this cake two days before you plan to serve it.

• 1 cup sugar
• 3/4 cup fresh lemon juice
• 3 large eggs
• 3 large egg yolks
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 6 large eggs, separated
• 14 tablespoons sugar
• 1 3/4 cups sifted cake flour (sifted, then measured)
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/2 cup boiling water
• 1/4 cup fresh lemon juice
• 2 cups chilled heavy whipping cream
• 3/4 cup sugar
• 3 8-ounce containers chilled mascarpone cheese*

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