INGREDIENTS
1/2
cup fresh lemon juice from about 6 lemons
1/2
teaspoon powdered gelatin
3/4 cup
(5-1/4 ounces) granulated sugar
table salt
2
large eggs
3
large egg yolks (reserve egg whites for cake)
4
tablespoons (2 ounces/1/2 stick) unsalted butter, cut into ½-inch cubes and frozen
1
cup, plus 2 tablespoons (4-1/2 ounces) cake flour , plus extra for pans
1/2
cup whole milk, room temperature
3
large egg whites, room temperature
1 tsp
pure vanilla extract
3/4
cup, plus 2 tablespoons (6-1/8 ounces) granulated sugar
2
teaspoons baking powder
1/2 tsp
fine sea salt
6
tablespoons (3 ounces/3/4 stick)unsalted butter , cut into 6 pieces, softened but still cool
1
large egg white
1/2 cup
(3-1/2 ounces) granulated sugar
1/8
cup water
1/2 tbsp
fresh lemon juice
1 1/2
teaspoon corn syrup