This cake is best assembled a day before serving.  You need approximately three large lemons for this recipe.                                                                                                                              3/4 cup (110g) plain flour

3 eggs

1 tablespoon vegetable oil

1 1/3 cup (330ml) milk

2 teaspoons finely grated lemon rind

3/4 cup (180ml) lemon juice

1 1/2 cup (330g) caster sugar

6 eggs, beaten lightly, extra

125g butter, chopped

2 teaspoon gelatine

2 tablespoons water

1. Line base and side of deep 20cm deep round cake pan or springform pan with plastic wrap.

2. Place flour in medium bowl, make well in centre.  Gradually whisk in combined eggs, oil and milk, strain batter into large jug.  Cover, stand crepe batter 30 minutes.

3. Heat greased crepe pan  over high heat, pour about 2 tablespoons of batter into pan, tilting pan sp batter coats base evenly.  Cook, over low heat, loosening edge with spatula untilcrepe is browned lightly.  Turn crepe, brown other side.  Remove from pan, repeat with remaining batter to make 12 crepes.

4. Combine rind, juice, sugar strained extra eggs and butter in large heatproof bowl.  Place bowl over large saucepan of simmering water, cook, stirring, about 15 minutes or until lemon curd coats the back of a spoon.

5. Sprinkle gelatine over the water in small heatproof jug.  Stand jug in small saucepan of simmering water, stir until gelatine dissolves.  Stir gelatine mixture into warm lemon curd.

6. Place one crepe in prepared pan, spread with 1/4 cup lemon curd.  Continue layering with remaining crepes and curd, finishing with crepe layer.  Cover, refrigerate overnight or until firm.  Cut into wedges, top with crystallised rind if desired.

PERPARATION TIME 30 MINUTES (PLUS REFRIGERATION TIME).  COOKING TIME 40 MINUTES.