INGREDIENTS
2 1/4 cups
cake flour
1 tbsp
baking powder
1/2 tsp
kosher salt
1 1/4 cups
buttermilk
4 larges
egg whites
1 1/2 cups
sugar
1 serving
lemon zest
8 tbsp
butter
1 tsp
vanilla extract
1 cup
lemon curd
1 1/2 cups
sugar
2/3 cup
water
2 tbsp
corn syrup
6 larges
egg whites