Lemon Curd:

In a small bowl mix together the 1 T of lemon juice and the gelatin and set aside.

In a non-reactive sauce pan on med high heat add lemon juice and sugar until sugar dissolves and mixture gets hot but not boiling. In a large mixing bowl add the eggs and whisk until well blended then gradually add the hot mixture while stirring. Add it all back to the saucepan until you see a trail as you drag the spoon/spatula across bottom of pan. At that point take it off the heat and stir in the gelatin mixture until it dissolves. Then add the frozen butter cubes which will stop the cooking process of the curd immediately. Stir till melted. Then strain in non reactive bowl and strainer. Once strained, put piece of plastic on surface so it doesn't create a skin. Refrigerate until thick and spreadable at least 4 hours.

Cake:

Preheat oven at 350 degrees.

Grease and flour two 9 inch cake pans. Tip- when baking light cakes put parchment paper on bottom buttering bottom of pan and the parchment paper.

In a small bowl or med measuring cup add the egg yolks, milk and vanilla and mix. In A mixer bowl add cake flour, sugar, baking powder and salt and mix on low. Add butter one T at a time to flour until all mixed to small crumbs. This coats the flour so it doesn't create gluten when mixed with liquids. Put mixer on low and add all but 1/2 cup of the liquid. Turn up to med until pale and fluffy - about 1 min to 1.5 mins. Turn down to low and add remaining half cup of liquid. This is just to make sure there are no big lumps. Back up to med for 30 sec more then scrape bowl down and then back to med for another 10 seconds. Divide it between the two greased and floured cake pans. Bake until sides start to come away from pan and toothpick comes out clean about 23 minutes. Cool cakes completely.

Split one layer and put on top of cardboard round and on top of spinning stand add one cup of curd spreading to 1/2 in from edge. Using another cardboard round slide second layer on tip of first adding another cup of curd spread same way. Continue with third layer the same way as first two. Then the final layer then cover with plastic wrap and chill it..

Seven Minute Frosting or Swiss Meringue Frosting:

Stir egg whites, sugar, water, syrup and lemon juice together in glass bowl tod double boiler hen put atop saucepan and continue stirring until the mixture reaches 160 deg. Then transfer to mixer bowl and beat on med high until thick and glossy and completely cooled down - 5-10 minutes. Then frost the cake.