Lemon Tiramisu

Ingredients

• 1.5 cups lemon juice
• 2 cups white sugar
• 4 large eggs
• 4 eggs yolks
• 0.13 teaspoons salt
• 1 cup unsalted butter
• 0.5 teaspoons vanilla extract

Instructions

1. 1

   Gather ingredients.

2. 2

   To make the lemon curd: Combine lemon juice, 2 cups white sugar, eggs, egg yolks, and salt in a large non-reactive saucepan.

3. 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.

4. 4

   Strain through a fine mesh sieve into a medium bowl.

5. 5

   Stir in butter and vanilla. Cover surface with plastic wrap. Refrigerate 1 to 2 hours or until chilled. Before assembling the tiramisu, reserve 1/4 cup lemon curd to spread over the final layer.

6. 6

   To make the syrup: Combine 1 ½ cups sugar, lemon peel, lemon juice, and limoncello in a small non-reactive saucepan. Bring to a boil over medium-high heat, stirring occasionally. Cook until sugar has completely dissolved.

7. 7

   Discard the lemon peel. Transfer syrup to a glass bowl or 4-cup glass measuring cup. Set syrup aside to cool.

8. 8

   To make the mascarpone layer: Beat cream and powdered sugar in a large bowl until stiff peaks form. Set aside.

9. 9

   Beat mascarpone and lemon zest in an extra-large bowl until combined and creamy. Fold in 3/4 cup of the lemon curd.

10. 10

    Fold the whipped cream into the mascarpone mixture in three batches, folding gently until everything is combined.

11. 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 of the syrup over ladyfingers.

12. 12

    Top ladyfingers with half of the remaining lemon curd.

13. 13

    Layer half of the mascarpone filling over lemon curd.

14. 14

    Repeat with a single layer of lady fingers, brushing with the remaining lemon syrup (reserve any excess syrup and/or ladyfingers for another use). Top with remaining lemon curd and mascarpone filling.

15. 15

    Drizzle or spread the reserved 1/4 cup lemon curd over tiramisu.

16. 16

    Cover with plastic wrap and chill in the refrigerator at least 6 to 8 hours or overnight before serving. Slice and enjoy!