Bake cake according to package instructions. Cool.

For the lemon curd, place all ingredients in a double boiler over boiling water careful not to let water touch bowl. Cook and whisk until mixture begins to thicken slightly. Remove from heat and cool. When cool place plastic wrap directly on curd, then refrigerate.

For the frosting, in a chilled bowl whip cream until stiff. In another mixing bowl, beat cream cheese, powdered sugar, lemon zest and juice until smooth. Gently fold cream cheese mixture into whipped cream. This makes enough frosting to frost the entire cake - between layers, sides and top. You'll have extra to hide and eat yourself  that's great as a fruit dip or you can always half the ingredients and make less.

To assemble, lay one cake layer on serving platter and spread lemon curd on top. Add second cake layer and spread lemon curd on top of it. Place last cake layer on top. Frost sides and top of cake with whipped cream mixture. Garnish with slice of lemon and mint leaves. Refrigerate until ready to serve.