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Directions
Making the Lemon Curd
Prepare the Lemon Curd: In a medium saucepan, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10 minutes).
Add the Butter: Remove from heat and add the butter, one piece at a time, stirring until fully incorporated.
Chill the Curd: Strain the lemon curd through a fine-mesh sieve into a bowl to remove any lumps. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until completely chilled, at least 2 hours.
Assembling the Tiramisu
Prepare the Cream Mixture: In a large bowl, beat the heavy cream until stiff peaks form. In a separate bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until well combined.
Layer the Tiramisu: Spread a thin layer of lemon curd at the bottom of a 9×13-inch dish. Dip each ladyfinger into the lemon juice, letting them soak for a few seconds, and arrange them in a single layer over the lemon curd.
