For the lemon curd – 1/2 cup lemon juice fresh squeezed – 3/4 cup granulated sugar – 3 egg yolks lightly beaten – 4 tablespoons unsalted butter – pinch kosher salt For the angel food cupcake – 3/4 cup + 2 tablespoons granulated sugar – 1/2 cup all-purpose flour sifted – 1/2 teaspoon kosher salt – 6 egg whites at room temperature – 2 & 1/2 tablespoons warm water – 1/2 teaspoon vanilla extract – 3/4 teaspoon cream of tartar For the lemon whipped cream frosting – 2 cups heavy whipping cream – 4 tablespoons powdered sugar – 1 tablespoon cornstarch – 1 teaspoon vanilla extract – 1 tablespoon prepared lemon curd