Lemon Curd

• In a sauce pan: add egg yolks, whole eggs, sugar & mix everything. Add lemon juice, lemon zest, salt & stir until well mixed. Turn up the heat to low and cook for 10-15 minutes until it thickens (make sure to stir frequently). Remove the pan from heat source. Add 8 tbsp of cold butter cubes to the pan and whisk everything together until the butter has fully melted. Stir continuously until the curd becomes uniform and smooth. You should have about 2 cups of curd.
• For smooth lemon curd - do not skip this step. Place a mesh/strainer over a right sized bowl. Then pour the custard through the strainer. Cover and refrigerate for at least 7-8 hours.

Lemon Syrup

• In a shallow bowl: add sugar & hot water. Whisk until sugar has fully dissolved. Add lemon juice, limoncello & continue to whisk until well mixed. Set aside for at least 30 minutes to allow to cool to room temperature.

Custard

• In a separate bowl: add mascarpone cheese, 1 cup of the lemon curd & vanilla extract to the bowl. Then whisk until smooth and creamy with no lumps. Set aside.
• Place a large metal bowl and mixing hooks in the freezer prior to the next step for at least 30 minutes. Remove frozen bowl and mixing hooks from the freezer: pour cold heavy whipping cream into the metal bowl and whip with cold hooks for 7-10 minutes until stiff peaks begin to form. Then add the mascarpone custard using a whisk and fold technique until it becomes consistent and smooth.

Cake

• First layer: Using 12 ladyfingers. One at a time, dip both sides of the ladyfingers into the room temperature lemon syrup and transfer to the bottom of your serving dish (8" x 8").
• Second layer: Evenly spread half of the custard over the top the dipped lady fingers. Gently smooth and spread the custard until level.
• Third layer: Repeat and dip both sides of the 12 additional ladyfingers in the lemon syrup.
• Fourth layer: Place the other half of the custard atop the second layer of ladyfingers. Be sure to level and smooth as you spread the custard for the top layer. Cover with saran wrap and refrigerate for 8 hours.
• The next day- remove the lemon tiramisu from the refrigerator and discard the saran wrap. Spread the remaining 1 cup of lemon curd over the top layer of custard.

Whipping Cream

• In a bowl (freeze bowl with hooks for 30 minutes prior to use): add cold heavy whipping cream & powdered sugar. Beat on medium until soft peaks form. Place the cream in a tipped pastry bag. Then decorate each tiramisu square with cream & a slice of lemon just prior to serving.

Serve and enjoy! Store the leftovers in the refrigerator for up to 3 days.