Lemon Tiramisu with Lemon Curd

Lemon Curd

1. If using store bought lemon curd you will need 2 ½ to 3 cups, 800g, or 29oz by weight.
2. In a medium saucepan, combine egg yolks, whole eggs, salt, sugar, lemon zest, and lemon juice. Whisk to combine.
   4 large egg yolks,4 large eggs,¼ teaspoon sea salt,1 ¼ cup sugar,2 lemons,⅔ cup lemon juice
3. Heat on medium heat, whisking or stirring constantly. Let the lemon curd come to a simmer and thicken - approximately one minute after simmering.
4. Once thickened, transfer to a non-metal heat safe bowl. Add butter to the curd and let sit for a minute to melt. Stir until fully melted and smooth. Optionally, strain the curd through a wire strainer or cheesecloth to remove any lumps. Cover and refrigerate until cold and thickened.
   ½ cup unsalted butter

Lemon Syrup 

1. While the lemon curd chills, prepare the lemon syrup. Combine water, sugar, lemon juice, peeled lemon zest, and basil (optional).
   ½ cup water,¼ cup sugar,1 lemon,1 sprig basil
2. Bring to a simmer on medium heat and let cool. Once cooled, strain out the lemon peels and set aside in a bowl for later. If using limoncello, add it in at this point.
   ¼ cup limoncello

Filling

1. Chill your mixing bowl and whisk in the freezer for 5 minutes. Pour heavy whipping cream into the chilled mixing bowl and whip to stiff peaks (I recommend using an electric mixer).
   1 ½ cups heavy whipping cream
2. In a large bowl, combine half of the cooled lemon curd (set aside the other half in the fridge) and all of the mascarpone cheese. Whisk until fully combined and smooth.
   1 ½ cups lemon curd,1 lb mascarpone cheese
3. Add whipped cream into the lemon curd mixture. Gently fold with a whisk or spatula to combine, being careful not to deflate the whipped cream.

Assembly

1. Have a large approximately 8” by 11” non-metal casserole dish ready. Dip ladyfingers into the lemon syrup one at a time, placing them in tight rows inside the baking dish.
   2 packs ladyfingers
2. Add half the filling on top, spreading all the way to the edges.
3. Dip ladyfingers into the syrup one by one and place in a single layer on top of the filling.
4. Add the rest of the filling on top of the second layer of ladyfingers. Spread it out all the way to the edge of the dish.
5. Cover and refrigerate for 8 hours or overnight.
6. Before serving, top with remaining lemon curd and spread all the way to the edges. Slice or scoop with a spatula and serve.

Credit to Flouring Kitchen