Ingredients
Lemon Curd
3 large Land O Lakes® Eggs
3 large Land O Lakes® Eggs (yolks only), (reserve 1 egg white for cake)
1 cup sugar
3/4 cup freshly squeezed lemon juice
1 tablespoon freshly grated lemon zest
1 tablespoon peeled, coarsely chopped fresh gingerroot
1/2 cup Land O Lakes® Butter, cut into 8 pieces
Chiffon Cake
1 cup plus 2 tablespoons cake flour
1 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup Land O Lakes® Butter, melted
4 large Land O Lakes® Eggs, separated, reserve whites
1/3 cup whole milk
5 large Land O Lakes® Eggs (whites only), (from reserved whites)
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon freshly grated lemon zest
Syrup
1/2 cup sugar
1/3 cup lemon juice
2 tablespoons peeled, finely chopped fresh gingerroot
Filling
1 1/2 cups Land O Lakes® Heavy Whipping Cream, whipped
1 cup crumbled shortbread cookies, divided
Garnish
Candied lemon slices, if desired (see tip)