For this cake you make the 3 components, chill/cool then combine.
Lemon curd: put 1/4 c lemon juice, 1/4 c swerve confectioners and 2 egg yolks in a pan, combine well, begin heating and stir constantly. Add 1/4 c unsalted butter. Cook til thickened - about 5-8 mins. Strain through mesh sieve, chill for 2 hours to overnight. (2 hrs is sufficient)
Lemon cake: beat 3 egg whites til stiff, in separate bowl beat 3 yolks, 2 T sweetener, 5 T almond flour, 1/16 teaspoon lemon extract AND 1/2 teaspoon vanilla extract, 1 T lemon juice, zest of lemon, 1/2 teaspoon baking powder. Fold into whites and spread in 1 inch thick layer on buttered parchment covered baking sheet, cook 350 for about 8-10 mins. You want it a little browned. Cool, peel off paper.
While its' cooling beat 1 cup HWC with 4 oz softened cream cheese 1 tsp vanilla and 1 T sweetener.
You can make a layer cake or a roll cake with this.
For layer, cut the cake into equal sized 1/3's
Lay out a piece of cake, top with lemon curd, then cream, then cake, then curd, then cream. repeat. Zest a lemon over the top for decoration!
For roll, layer curd then cream over top, roll carefully, then top with cream and cover in zest to decorate! Cut into pinwheels.