Ingredients
Equipment
Method
- For the Lemon Curd: In a medium saucepan, combine egg yolks, whole eggs, salt, sugar, lemon zest, and lemon juice. Whisk to combine.
- Heat on medium heat, whisking or stirring constantly. Let the lemon curd come to a simmer and thicken, about one minute after simmering.
- Once thickened, strain the curd through a wire strainer or cheesecloth. Transfer to a non-metal heat-safe bowl. Add butter and stir until fully melted and smooth.
- Cover with parchment paper placed directly on the surface and refrigerate until cold and thickened.
- For the Lemon Syrup: While the lemon curd chills, prepare the lemon syrup. Combine water, sugar, lemon juice, peeled lemon zest, and basil (optional) in a saucepan.
- Bring to a simmer on medium heat and let cool. Once cooled, strain out the lemon peels. If using limoncello, add it in at this point.
- For the Filling: Chill your mixing bowl and whisk in the freezer for 5 minutes. Pour heavy whipping cream into the chilled mixing bowl and whip to stiff peaks using an electric mixer.
- In a large bowl, combine half of the cooled lemon curd and all of the mascarpone cheese. Whisk until fully combined and smooth. Do not overmix.
- Add whipped cream into the lemon curd mixture. Gently fold with a whisk or spatula to combine, being careful not to deflate the whipped cream.
- To Assemble: Dip ladyfingers into the lemon syrup and arrange them in a single layer in the bottom of your serving dish. Spread half of the mascarpone-lemon filling over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and the remaining filling. Decorate with lemon slices.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld and the ladyfingers to soften.
Notes
If using store-bought lemon curd, you will need 2 ½ cups (725g or 26oz) by weight. For the lemon syrup, you can adjust the amount of sugar to your preference. If you don't have limoncello, you can omit it or use a splash of lemon extract for a similar flavor profile.