INGREDIENTS
15 oz
cake flour
14 oz
granulated sugar
12 oz
whole milk
1 tsp
sea salt
4
large eggs
2 oz
vegetable oil
1
whole lemon zest
2 tsp
baking powder
1 tsp
baking soda
2 tsp
lemon extract
8 oz
unsalted butter
8 oz
lemon juice
1
whole lemon zest
6 oz
sugar
5
egg yolks
1/4 tsp
salt
4 oz
unsalted butter
1/2 cup
pasteurized egg whites (room temperature )
1
lbs unsalted butter (room temperature)
1
lbs powdered sugar
2 tsp
lemon extract
1/2 cup
lemon curd (room temperature)
1/2 tsp
salt