Lemon Tiramisu

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1. Gather Ingredients. Dotdash Meredith Food Studios
   
2. For Lemon Curd: Combine lemon juice, 2 cups white sugar, eggs, egg yolks, and salt in a large non-reactive saucepan. Dotdash Meredith Food Studios
   
3. Cook, stirring constantly, over medium until mixture thickens and starts to bubble. Cook over medium-low heat for 2 minutes more. Remove from heat. Dotdash Meredith Food Studios
   
4. Strain through a fine mesh sieve into a medium bowl. Dotdash Meredith Food Studios
   
5. Stir in butter and vanilla. Cover surface with plastic wrap. Refrigerate 1 to 2 hours or until chilled**. (Lemon curd can be made up to a week ahead.) Reserve 1/4 cup lemon curd before assembling tiramisu. Dotdash Meredith Food Studios
   
6. For Syrup: Combine 1 1/2 cup sugar, lemon peel, lemon juice and limoncello in a small non-reative* saucepan. Bring to a boil over medium-high heat, stirring occasionally. Cook until sugar melts. Recipe Tip Remove the zest from the lemons before juicing them,  You will need 3 (1-x 2 ½  inch) strips for the lemon syrup and 1 tablespoon zest for the mascarpone layer. Dotdash Meredith Food Studios
   
7. Discard the lemon peel. Transfer syrup to a glass bow or 4-cup glass measuring cup. Set syrup aside to cool. Dotdash Meredith Food Studios
   
8. For Mascarpone Layer: Beat cream and powdered sugar in a large bowl until stiff peaks form. Set aside. Dotdash Meredith Food Studios
   
9. Beat mascarpone and lemon zest in an extra-large bowl until combined and creamy. Fold in 3/4 cup lemon curd. Dotdash Meredith Food Studios
   
10. Fold the whipped cream into the mascarpone mixture in three batches, folding gently until everything is combined. Dotdash Meredith Food Studios
    
11. Arrange half of the  ladyfingers in a single layer on the bottom of a 9x13-inch baking dish, trimming ladyfingers as needed. Generously brush or drizzle half the syrup over the ladyfingers. Dotdash Meredith Food Studios
    
12. Top the ladyfingers with half of the remaining lemon curd. Dotdash Meredith Food Studios
    
13. Layer half of the mascarpone filling over lemon curd. Dotdash Meredith Food Studios
    
14. Repeat with remaining lady fingers, lemon curd, and mascarpone filling. Dotdash Meredith Food Studios
    
15. Drizzle reserved lemon curd over tiramisu. (You will use about 10 oz. ladyfingers. Save remaining ladyfingers for another purpose.) Dotdash Meredith Food Studios
    
16. Cover with plastic wrap and chill in the refrigerator at least 8 hours or overnight before serving. Slice and enjoy! Dotdash Meredith Food Studios