Make a well in the center of the dry ingredients and add the wet ingredients. Mix until smooth and set aside.
In a mixing bowl, use an electric mixer to beat the egg whites and cream of tarter until light and foamy. Slowly add in 1/2 cup of sugar, beating until stiff peaks form.
Stir about 1/3 of the egg white mixture into the cake batter and mix. Gently fold in the remaining egg white mixture.
Divide the batter between the 3 prepared pans. Bake for approximately 30-40 minutes, or until the cake springs back when touched with your finger.
Place the hot pans on a wire rack and allow the cakes to cool in the pans. Once cool, run a blade around the edge of the cake and invert to remove the cake from the pans. Peel away the parchment paper.
To assemble the cake, place one layer on a cake pan, then generously spread about 1/3 cup of lemon curd over the top. Add the next layer of cake and repeat. Place the third cake on top.
Frost the top and sides with the whipped lemon cream frosting. Chill until ready to serve!