After separating the eggs, place the yolks in a mixing bowl, then add the sugar and lemon juice and whisk until the mixture is thick and beginning to turn paler. Now fold in the lemon zest, semolina and ground almonds until everything is evenly blended.
After that, wash the whisk and dry it very thoroughly (so it’s absolutely grease-free) and whisk the egg whites in a roomy bowl up to the soft peak stage. Now take a metal spoon and very carefully and gently fold them into the egg yolk mixture.
Next divide the mixture between the two prepared tins, level off using the back of a tablespoon and bake near the centre of the oven for about 20–25 minutes.
They are cooked when you press lightly with your little finger and the centre springs back. Let the cakes cool in the tins for 10 minutes before loosening the edges by sliding a palette knife all round and turning them out onto a cooling tray.
Now carefully peel back the lining by gently pulling it back. Lightly place the other cooling tray on top and just flip them both over so that the tops are facing upwards (this is to prevent them sticking to the cooling tray).
When they are absolutely cold, place one cake on a serving dish and spread with lemon curd and whipped cream, then place the other cake on top and dust generously with sieved icing sugar.