>Beat the egg whites with an electric mixer on
hen flour, 1/2 the lemon zest and 1/4 cup
To make the lemon pistachio couscous, combine couscous, lemon zest, lemon juice and 3
7-inch jelly-roll pan with 1 tablespoon of softened butter
roasting pan and rub with kosher salt and oil.
o 300\u00b0F. For the lemon compote, thinly slice the lemons
nd vanilla.
Beat well with a wooden spoon until thoroughly
nch diameter cake pan with oil.
To make the cake, whisk the
ppropriately sized piece of the cake you are using. Soak it
8-inch baking pan with parchment paper, extending paper above
quare pan and line it with wax paper.
In a
nd lids.
Grease them with shortening.
Fill the jars
nd).
Grease and dust with flour your choice of
n a large bowl. Season with salt and black pepper.
tter three 9-inch-diameter cake pans with 1 1/2-inch
>with sugar until light and fluffy; beat in eggs, yogurt and lemon
b>lemon curd over, then 1 cup lemon-mascarpone filling.
Top with second cake
r>Butter 9-inch-diameter cake pan with 2-inch-high sides
For the Cake: Set oven rack in middle
hree 9-inch-diameter cake pans with 1 1/2-inch