Citrus Dream Tiramisu

Start by preparing the lemon curd. In a large non-reactive saucepan, combine the lemon juice, 2 cups of white sugar, eggs, egg yolks, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble. Lower the heat and cook for an additional 2 minutes. Remove from the heat and strain the mixture through a fine mesh sieve into a medium bowl. Stir in the butter and vanilla extract, then cover the surface with plastic wrap and refrigerate for 1 to 2 hours until chilled. Remember to reserve 1/4 cup of the lemon curd before assembling the tiramisu.

Next, prepare the syrup. In a small non-reactive saucepan, combine 1 1/2 cups of sugar, lemon peel, lemon juice, and limoncello. Bring to a boil over medium-high heat, stirring occasionally, until the sugar melts. Discard the lemon peel and transfer the syrup to a glass bowl or measuring cup. Set the syrup aside to cool.

Moving on to the mascarpone layer, beat the heavy cream and powdered sugar in a large bowl until stiff peaks form. In an extra-large bowl, beat the mascarpone and lemon zest until combined and creamy. Fold in 3/4 cup of the lemon curd, then gently fold in the whipped cream in three batches until well combined.

To assemble the tiramisu, arrange half of the ladyfingers in a single layer on the bottom of a 9x13-inch (23x33 cm) baking dish, trimming them as needed. Generously brush or drizzle half of the syrup over the ladyfingers. Top with half of the remaining lemon curd, followed by half of the mascarpone filling. Repeat the layers with the remaining ladyfingers, lemon curd, and mascarpone filling. Drizzle the reserved lemon curd over the top of the tiramisu. Cover with plastic wrap and chill in the refrigerator for at least 8 hours or overnight before serving. Slice and enjoy!