Lemon Tiramisu (Print Version)

# Ingredients:

→ Lemon Curd

01 - 5 large eggs
02 - 1 ½ cups granulated sugar
03 - 1 ¼ cups fresh lemon juice
04 - 1 tablespoon lemon zest
05 - 10 tablespoons unsalted butter, room temperature
06 - 1 teaspoon vanilla extract
07 - ¼ teaspoon salt

→ Lemon Syrup

08 - 1 ½ cups granulated sugar
09 - ½ cup fresh lemon juice
10 - ½ cup water
11 - 1 teaspoon lemon zest

→ Mascarpone Cream

12 - 1 cup heavy whipping cream, chilled
13 - ⅓ cup granulated sugar
14 - 1 teaspoon vanilla extract
15 - 1 tablespoon lemon zest
16 - 16 ounces mascarpone cheese

→ Assembly

17 - 25 ladyfinger cookies
18 - Candied lemon slices for garnish (optional)
19 - Fresh mint sprigs for garnish (optional)

# Instructions:

01 - In a medium saucepan, whisk eggs and sugar together for about a minute until light and glossy. Incorporate lemon juice, zest, and salt. Heat over medium-low heat, whisking constantly for 3-4 minutes until mixture begins to thicken slightly.
02 - Whisk in butter one tablespoon at a time until completely melted. Continue whisking for 5-6 minutes until mixture thickens enough to coat the back of a spoon. Stir in vanilla extract.
03 - Strain curd through a fine mesh strainer into a storage container. Press plastic wrap directly onto the surface to prevent a skin from forming. Cover with an airtight lid and refrigerate for 2 hours until completely cooled.
04 - Combine sugar, lemon juice, water, and zest in a small saucepan. Cook over medium heat until mixture boils and sugar completely dissolves, about 4 minutes. Remove from heat and cool completely.
05 - Whip heavy cream to soft peaks. Gradually add sugar and continue whipping until stiff peaks form.
06 - Combine mascarpone cheese with ½ cup of the prepared lemon curd until smooth. Fold in the whipped cream, vanilla extract, and lemon zest until well incorporated.
07 - Quickly dip half of the ladyfinger cookies in the cooled syrup until fully coated. Arrange in a single layer on the bottom of a 4-quart baking dish, cutting cookies as needed to fill gaps.
08 - Spread half of the cream mixture over the ladyfingers and smooth evenly. Top with ½-⅔ cup of lemon curd and spread into an even layer.
09 - Dip remaining ladyfingers in syrup and arrange over the cream layer. Spread remaining cream mixture over cookies and smooth surface. Top with another ½-⅔ cup of lemon curd.
10 - Refrigerate tiramisu for at least 2 hours before serving. Garnish with fresh or candied lemon slices and mint leaves if desired.

# Notes:

01 - You may have extra lemon curd and cream depending on your serving dish size.
02 - For best results, allow the tiramisu to chill overnight to fully develop flavors.

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