Meyer Lemon and Olive Oil Chiffon Cake with Lemon Poppyseed Curd

INGREDIENTS

• For Cake:
• 8 large eggs, separated
• 2/3 cup olive oil
• 2 tablespoons meyer lemon juice
• 1 tablespoon meyer lemon zest
• 2 tablespoons water
• 1/2 teaspoon cream of tartar
• 1 1/2 cups sugar
• 2 cups cake flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• For Curd:
• 1/2 teaspoon unflavored gelatin
• 1/3 cup plus 1 tablespoon meyer lemon juice
• 3 eggs
• 2 egg yolks
• 1/2 cup sugar
• 1 teaspoon meyer lemon zest
• 4 tablespoons butter, cut into cubes
• 1 teaspoon poppyseeds
• For Frosting:
• 4 sticks unsalted butter, room temperature
• 3 3/4 cup powdered sugar
• 1/4 cup heavy cream