Tall and beautiful, sweet and tart, this cake has lots of lemon flavor and plenty of style, too. It's the perfect finale for a St. Patrick's Day dinner or other special occasion. Ingredients For lemon curd 2 1/3 cups sugar 2 teaspoons cornstarch 1 cup fresh lemon juice 4 large eggs 4 large egg yolks 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces For frosting 3/4 cup powdered sugar 2 cups chilled whipping cream For cake 1 1/2 cups cake flour 1 1/2 cups sugar 2 1/2 teaspoons baking powder 3/4 teaspoon salt 4 large egg yolks 1/4 cup vegetable oil 1/4 cup orange juice 1 1/2 teaspoons grated lemon peel 8 large egg whites 1/4 teaspoon cream of tartar Lemon slices, halved, patted dry Preparation Make lemon curd: Combine 2 1/3 cups sugar and 2 teaspoons cornstarch in heavy medium saucepan. Gradually whisk in fresh lemon juice. Whisk in eggs and yolks; add butter. Whisk over medium heat until curd thic
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