Make one recipe. This gives you a lot of lemon curd, probably too much if you don't slather it on like I do. You could probably make 2/3 of this amount and it would be enough. But then again, you could make the whole amount and have something nice to have on your toast for the next couple of days.

Preheat oven to 180C. Line three 9-inch-diameter cake tins.

Whisk flour, 1/2 cup sugar, baking powder and salt in a large bowl. Add yolks, vegetable oil, juice, lemon peel and curd to the bowl (do not stir). Combine whites and cream of tartar in another large bowl. Using an electric mixer, beat whites until soft peaks form. Gradually add remaining 1 cup of sugar, beating until stiff but not dry. Using the same beaters, beat the yolk and flour mixture until smooth. Fold whites into yolk mixture in 3 additions.

Divide batter equally among prepared pans. Bake cakes until tester inserted in centre comes out clean, about 25-30 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks, peel off paper and cool completely.

Using an electric mixer, beat ingredients until thick, adding icing sugar until it tastes right.

Place one cake on a plate. Spread a third of the lemon curd on top. Wait a few minutes for it to set slightly. Place the next cake on top of that, repeat with lemon curd. Place final cake, repeat with remaining lemon curd. Curd will probably be dripping down the sides and from between the layers - just spread it along the sides of the cake with a spatula. Refrigerate for several hours. When it's set, spread the top and sides with the whipped cream. Refrigerate again for an hour or so before serving.