Triple Lemon Layer Cake

Ingredients

• 2/3 cup granulated sugar
• 2 tablespoons Meyer lemon zest
• 4 teaspoons cornstarch
• pinch fine sea salt
• 4 large egg yolks
• 1 large egg
• 1/2 cup freshly squeezed Meyer lemon juice
• 3 tablespoons unsalted butter (at room temperature, cut into cubes)
• 1 cup granulated sugar
• 2 teaspoons Meyer lemon zest
• 1 ½ cups sifted cake flour
• 1 ½ teaspoons baking powder
• ½ teaspoon fine sea salt
• 10 tablespoons (1 ¼ sticks) unsalted butter (at cool room temperature, cut into cubes)
• 3 large eggs (at cool room temperature)
• ½ cup whole milk (at cool room temperature)
• 2 tablespoons freshly squeezed Meyer lemon juice
• 1 teaspoon vanilla extract
• 4 large egg whites
• 1 ⅓ cups granulated sugar
• pinch fine sea salt
• 22 tablespoons (2 ¾ sticks) unsalted butter (at room temperature, cut tablespoon-sized pieces)
• ½ cup lemon curd (at room temperature)

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