This four-layer lemon torte recipe looks decadent but the lemon adds a certain lightness that cuts through the richness. It's a terrific dessert offering to welcome in spring or for a bridal or wedding luncheon. Such a pretty dessert, it deserves your finest footed cake plate and dome. It's a showtopper that my guests can't get enough of. The lemon curd must be refrigerated at least 12 hours before using so plan accordingly.

If you want to take some shortcuts, you can use canned lemon pie filling or jarred lemon curd instead of making it from scratch and instant lemon pudding mix lightened with whipped cream for the mousse, but it tastes oh so much better when you make it yourself.

Here is a larger photo of Lemon Torte.

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