Lemon Layer Cake with Lemon Curd and Mascarpone

INGREDIENTS

• 1/4 cup fresh lemon juice
• 1 3/4 cups sifted cake flour (sifted, then measured)
• 3 8-ounce containers chilled mascarpone cheese*
• 1/2 cup sugar
• 3 large egg yolks
• 1 cup sugar
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 2 cups chilled heavy whipping cream
• 1/2 cup boiling water
• 3/4 cup sugar
• 6 large eggs, separated
• 3 large eggs
• 1/4 teaspoon salt
• 3/4 cup fresh lemon juice
• 14 tablespoons sugar