Preheat oven to 350 degrees. Sift together flour, cornstarch,
Beat butter, both sugars, juice, and zest in a mixer
on medium speed until fluffy, about 3 minutes. Reduce
speed to low. Add flour mixture in 3 batches, mixing
well after each. Divide dough into 4 pieces; wrap each
in plastic. Refrigerate 1 hour, or up to overnight.
Roll out each piece of dough on a sheet of floured
parchment until 1/8-inch thick. Place in freezer to set,
about 15 minutes. Cut out cookies with a 2- or 2 1/4-inch fluted cutter, and place on a parchment-lined
baking sheet. (You can reroll scraps once before
dough begins to get tough.) Freeze another 15 minutes. Bake until edges just begin to turn golden
brown, 14 to 15 minutes. Let cool on a wire rack.
Arrange 9 cookies in a circle on a 10-inch cake stand,
edges touching. Place 2 cookies in center. Carefully
spread 3/4 cup honey mascarpone cream evenly over
cookies, leaving a 3/4-inch cookie border. Repeat for 10
more layers each of cookies and cream; then top with
a final layer of cookies. Refrigerate cake and remaining
cream at least 3 hours, or up to 12 hours. Just before
serving, cover top layer of cookies with remaining
1 1/2 cups cream; decorate with candied lemon slices.
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