---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 6 servings
     3/4 c  Fresh lemon juice
       2 tb Cornstarch
       1 c  Plus 2 tbsp sugar
       3 lg Eggs
       6 lg Egg yolks
     1/2 c  Plus 1 tbsp unsalted butter,
            -cut into small pieces
       2 tb Grated lemon peel
   2 1/4 c  Whipping cream
   4 1/2 oz Imported white chocolate,
     3/4 ts Vanilla extract
   2 3/4 c  Sifted all purpose flour
       1 ts Baking powder
     3/4 ts Salt
       4 oz Imported white chocolate,
       1 c  Whipping cream
     1/2 c  Plus 2 tbsp milk
       1 ts Vanilla extract
     1/2 c  Unsalted butter, room
       2 c  Sugar
       4 lg Eggs, separated
   FROM:      Derek Maddox (The Tally System -
   912-328-6183 - (1:36)
   Combine lemon juice and cornstarch in heavy medium
   saucepan, stirring until cornstarch dissolves. Whisk
   in remaining ingredients. Cook over medium heat until
   mixture is thick and smooth and just begins to boil,
   stirring constantly, about 7 minutes. Transfer to
   medium bowl. Place plastic wrap directly on face of
   curd to prevent skin from forming. Refrigerate until
   chilled, about 6 hours. (Can be prepared 2 days ahead.)
   Combine 1/2 cup cream and chocolate in heavy small
   saucepan. Stir over low heat until chocolate melts and
   mixture is smooth. Transfer to large bowl. Whisk in
   remaining 1-3/4 cups cream and vanilla. Refrigerate
   until well chilled, about 6 hours. (Can be prepared up
   to 1 day ahead.)
   Position rack in center of oven and preheat to 350øF.
   Butter three 9-inch diameter cake pans with 1-1/2 inch
   high sides.  Line bottoms with waxed paper. Butter
   paper. Dust pans with flour; tap out excess. Sift
   flour, baking powder and salt together into medium
   bowl. Repeat sifting.
   Stir chocolate and 1/2 cup cream in heavy medium
   saucepan over low heat until chocolate melts and
   mixture is smooth. mix in remaining 1/2 cup cream,
   milk and vanilla.
   Using electric mixer, beat butter and 1 cup sugar in
   large bowl until fluffy. Beat in yolks. Stir dry
   ingredients into butter mixture alternately with white
   chocolate mixture, beginning and ending with dry
   ingredients. Using electric mixer fitted with clean
   dry beaters, beat egg whites in medium bowl to soft
   peaks. Gradually beat in remaining 1 cup sugar.
   Continue beating until stiff but not dry. Fold whites
   into cake batter in 2 additions. Divide batter among
   prepared cake pans. Bake until tester inserted in
   center comes out clean and cakes are beginning to pull
   away from sides of pans, about 24 minutes. Cool cakes
   in pans on racks 10 minutes. Turn cakes out onto
   racks, peel off waxed paper and cool completely. (Can
   be prepared 4 hours ahead. Cover and let stand at room
   Using electric mixer, beat frosting in another large
   bowl until stiff peaks form.  Place 1 cake layer on
   platter. Spread 2/3 cup lemon curd evenly atop cake
   layer. Spread 3/4 cup frosting atop curd. Top with
   second cake layer. Spread cake with 2/3 cup curd, then
   with 3/4 cup frosting. Top with third cake layer.
   Frost top and sides of entire cake evenly with 3 cups
   Place remaining lemon curd in pastry bag fitted with
   #2 star tip. Pipe circle of curd around top of cake,
   1/2 inch from edge. Pipe evenly spaced diagonal lines
   inside circle, creating lattice pattern. (Reserve
   remaining curd for another use.) Spoon remaining
   frosting into clean pastry bag fitted with #2 star
   tip. Pipe ruffled border around top and bottom edges
   of cake.  (Can be prepared up to 6 hours ahead.
   Refrigerate.) Let stand 30 minutes at room temperature
   before serving.
   SOURCE: Bon App‚tit, February 1991 ** -=> this comes
   from the bottom of the files of Shelley Rodgers <=-