FROM: Derek Maddox (The Tally System - 912-328-6183 - (1:36)

LEMON CURD

FOR LEMON CURD

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
roil, stirring invariably, astir 7 proceedings. Transfer to medium trough.
Place plastic wrap directly on face of curd to prevent skin from
forming. Refrigerate until chilled, almost 6 hours. (Can be prepared 2
days forward.)

FOR ICE

Compound 1/2 cup cream and chocolate in heavy small saucepan. Stir
over low heat until chocolate melts and mixture is still. Transfer
to large roll. Whisk in unexpended 1-3/4 cups cream and vanilla.
Refrigerate until well chilled, astir 6 hours. (Can be prepared up to
1 day forrader.)

FOR BAR

Position rack in center of oven and preheat to 350?F. Butter three
9-inch diameter cake pans with 1-1/2 inch high sides. Line bottoms
with waxed composition. Butter wallpaper. Dust pans with flour; tap out overindulgence.
Sift flour, baking powder and salt together into medium bowlful. Repeat
winnowing.

Stir chocolate and 1/2 cup cream in heavy medium saucepan over low
heat until chocolate melts and mixture is still. mix in remaining
1/2 cup skim, milk and vanilla.

Using electric sociable, beat butter and 1 cup sugar in large bowl until
fluffy. Beat in yolks. Stir dry ingredients into butter mixture
alternately with white chocolate assortment, 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
unexpended 1 cup gelt. 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, around 24
transactions. Cool cakes in pans on racks 10 transactions. Turn cakes out onto
racks, peel off waxed paper and cool wholly. (Can be prepared 4
hours leading. Cover and let stand at room temperature.)

Using electric sociable, beat frosting in another large bowl until stiff
peaks manakin. Post 1 cake layer on record. Spreading 2/3 cup lemon curd
evenly atop cake stratum. Spreading 3/4 cup frosting atop curd. Top with
second cake level. Spread cake with 2/3 cup curd, then with 3/4 cup
ice. Top with third cake stratum. Frost top and sides of entire
cake evenly with 3 cups icing.

Place remaining lemon curd in pastry bag fitted with #2 star tip. Pipe
circle of curd around top of bar, 1/2 inch from bound. Pipe evenly
spaced diagonal lines inside circuit, creating lattice practice.
(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 bar. (Can be prepared capable 6 hours
forwards. Refrigerate.) Let viewpoint 30 minutes at room temperature before
serving.