Arnold Palmer Cake: Part Two

Lemon Marscapone

• 85 g (1/3 C) lemon juice (about 3 lemons, plus the zest)
• 100 g (1/2 C) sugar
• 4 eggs
• 1 gelatin sheet (1/2 t powdered)
• 115 g (8 T) cold butter
• 2 g (1/2 t) kosher salt
• 100 g (1/2 C) cold marcsapone

Mise en place for the lemon curd.

Actually used real lemons so I'd have the zest I omitted the first time around while making the lemon curd. It's worth noting that Christina suggests baking with nothing less than Plugra. I usually just go for whatever European butter is at the grocery store, but European-style is way more yellow and flavorful than even the organic regular stuff because the cows are pasture-raised and therefore the butter benefits from all the lovely chlorophyll they ingest.
I did manage to buy Plugra at the Charles River Plaza Whole Foods (which has the largest prepared-foods sections of any of the local stores), but it just wasn't as yellow as the Icelandic stuff I've been buying.

Anyway the lemon curd is chilling in the fridge since it won't combine with the marscapone until both are cold.