tiramisu lemon

Instructions

1. In a medium saucepan, whisk 5 large eggs and 1 ½ cups granulated sugar together for a minute or so until light and glossy. Whisk in 1 ¼ cups fresh lemon juice, 1 tablespoon lemon zest, and ¼ teaspoon salt. Heat over medium-low heat while whisking constantly for 3-4 minutes or until the mixture begins to thicken slightly.
2. Whisk in 10 tablespoons unsalted butter, one tablespoon at a time, until it is all melted. Continue to whisk the mixture for 5-6 minutes or until it has thickened enough to coat the back of a spoon. Stir in 1 teaspoon vanilla extract.
3. Use a silicone spatula or a wooden spoon to run the curd through a fine mesh strainer into a storage container. Lay a piece of plastic wrap over the top and press it down until it touches the entire surface of the curd. This will prevent a film from forming on the curd as it cools.
4. Cover with an airtight lid or another layer of tight plastic wrap and chill in the refrigerator for 2 hours or until completely cooled.
5. Combine 1 ½ cups granulated sugar, ½ cup fresh lemon juice, ½ cup water, and 1 teaspoon lemon zest in a small saucepan and cook over medium heat until the mixture is boiling and all the sugar has dissolved. It should take about 4 minutes. Remove from the heat and cool completely.
6. Whip 1 cup heavy whipping cream, to soft peaks. Add in ⅓ cup granulated sugar slowly, and whip until stiff peaks.
7. Combine the 16 ounces mascarpone cheese and ½ cup of lemon curd until smooth. Fold in the whipped cream, 1 teaspoon vanilla extract, and 1 tablespoon lemon zest until smooth.
8. Dip half of the 25 ladyfinger cookies, quickly in the cooled syrup until fully coated and layer on the bottom of a 4-quart baking dish. If you need to cut the cookies to fit in the odd spaces, cut them carefully and fill in the bottom of the pan.
9. Layer half of the cream mixture over them and smooth. Top with ½-⅔ cup of lemon curd and smooth. Dip and layer the other half of the ladyfingers over the top of the cream until it is fully covered with cookies.
10. Spread the remaining cream over the top and smooth out. Top with ½-⅔ cup of lemon curd and smooth. You may end up with a little cream and curd leftover, depending on the size and shape of your serving dish.
11. Let the tiramisu chill in the refrigerator for at least 2 hours before serving. When you are ready to serve, garnish with fresh or candied lemon slices, and sprigs of mint leaves, if desired.