Lemon Tiramisu with Lemon Curd

Directions

1. 1

   Make the Lemon Curd: In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and eggs over medium heat. Stir constantly and cook until the mixture thickens and coats the back of a spoon, about 7-9 minutes. Remove from heat and stir in the butter cubes until smooth and creamy. Transfer the lemon curd to a bowl, cover with plastic wrap (press it directly onto the surface to prevent a skin from forming), and refrigerate until cool.

2. 2

   Prepare the Lemon Syrup: In a small saucepan, combine lemon juice, water, and sugar over medium heat. Stir until the sugar dissolves completely, then remove from heat and set aside to cool.

3. 3

   Make the Mascarpone Cream: In a large mixing bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the mascarpone mixture until combined. Stir in the lemon zest to add a fresh, zesty flavor.

4. 4

   Assemble the Lemon Tiramisu: Dip the ladyfingers quickly into the cooled lemon syrup (don’t let them soak too long). Arrange a layer of soaked ladyfingers in the bottom of a 9x9-inch baking dish. Spread half of the mascarpone cream evenly over the ladyfingers. Spoon a generous layer of lemon curd over the mascarpone layer. Repeat the process with another layer