Lemon Tiramisu

Gather all your ingredients. (5 minutes)

For the Lemon Curd: In a large, non-reactive saucepan, whisk together lemon juice, 2 cups of white sugar, eggs, egg yolks, and salt. (5 minutes)

Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble. Reduce heat to medium-low and cook for an additional 2 minutes. Remove from heat. (10-12 minutes)

Strain the lemon curd through a fine-mesh sieve into a medium bowl to ensure a silky smooth texture. (5 minutes)

Stir in the cubed butter and vanilla extract until fully incorporated. Cover the surface of the lemon curd with plastic wrap to prevent a skin from forming. Refrigerate for 1 to 2 hours, or until completely chilled. Reserve 1/4 cup of the lemon curd before assembling the tiramisu. (2 hours)

For the Limoncello Syrup: In a small, non-reactive saucepan, combine 1 1/2 cups of sugar, lemon peel, lemon juice, and limoncello liqueur. Bring to a boil over medium-high heat, stirring occasionally until the sugar is completely dissolved. (8 minutes)

Remove from heat and discard the lemon peel. Transfer the syrup to a glass bowl or a 4-cup glass measuring cup to cool completely. (5 minutes)

For the Mascarpone Layer: In a large bowl, beat the heavy cream and powdered sugar until stiff peaks form. Set aside. (5 minutes)

In an extra-large bowl, beat the mascarpone cheese and lemon zest until combined and creamy. Gently fold in 3/4 cup of the chilled lemon curd. (5 minutes)

Gently fold the whipped cream into the mascarpone mixture in three additions, ensuring everything is well combined without deflating the cream. (5 minutes)

To Assemble: Arrange half of the ladyfingers in a single layer on the bottom of a 9x13-inch baking dish, trimming to fit as needed. Generously brush or drizzle half of the limoncello syrup over the ladyfingers. (10 minutes)

Top the ladyfingers with half of the remaining lemon curd, spreading it evenly. (5 minutes)

Layer half of the mascarpone filling over the lemon curd, creating a smooth, even layer. (5 minutes)

Repeat the layers: arrange the remaining ladyfingers, brush with the remaining limoncello syrup (reserve any excess syrup or ladyfingers for another use). Top with the remaining lemon curd and mascarpone mixture. (15 minutes)

Drizzle the reserved 1/4 cup of lemon curd artfully over the top of the tiramisu. (2 minutes)

Cover the tiramisu with plastic wrap and chill in the refrigerator for at least 6 to 8 hours, or preferably overnight, to allow the flavors to meld. (8 hours)

Before serving, slice and enjoy! Leftovers can be stored in the refrigerator for up to 3 days.