Limoncello Creme Cake

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8 large egg yolks, reserve whites of three

1 ½ c sugar

⅔ c fresh lemon juice (from 7 to 8 zested lemons, egg-sized)

lemon zest, finely grated from the 7 to 8 lemons used for the juice

1 stick chopped butter

3 tsp lemon extract

subheading: CAKE (IT'S EASIER IF MADE AHEAD):

10-inch springform pan

1 duncan hines moist deluxe white cake mix

1 3 oz. box of lemon pudding and pie filling, not instant

3 egg whites, reserved from some of the 8 yolks used in the curd (room temperature)

2 Tbsp cooking oil

1 ⅓ c water

subheading: LEMON MASCARPONE MOUSSE (SHOULD BE MADE SEVERAL HOURS AHEAD AND PLACED IN THE FRIDGE):

3 c mascarpone cream, room temperature

1 recipe lemon curd (made ahead and cooled)

½ c granulated sugar

1 Tbsp lemon extract

1 Tbsp limoncello liqueur

subheading: LIMONCELLO SOAKING LIQUID:

⅔ c water

zest of two lemons, egg sized

6 Tbsp white granulated sugar

2 tsp lemon extract

7 to 8 Tbsp limoncello, lemon flavored liqueur

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