Lemon syrup ingredients:
Water: This will be the base of your lemon simple syrup to help dissolve the sugar.
Sugar: As the white sugar dissolves, it will then help you get the right level of sweetness and consistency in the syrup.
Lemon: Fresh lemon juice and peel are essential for authentic flavor. I steep the peel in the syrup mixture to draw out the oils.
Limoncello liqueur: I like to add limoncello as a replacement for espresso. It adds a great depth of flavor to the ladyfingers.
For layering the tiramisu:
Heavy cream: This is an important ingredient in making the tiramisu’s lemon mascarpone whipped cream layer.
Mascarpone: If you are familiar with this Italian dessert, then you know that mascarpone cheese is a classic component. It’s creamy and tangy, perfectly complementing the other ingredients.
Ladyfingers: Of course, the ladyfingers are important as well. They will soak up the homemade lemon syrup the same way they would an espresso.
Garnishes: Top the finished dessert with lemon slices and mint leaves for pops of color. It’s optional, but it makes the lemon tiramisu look beautiful.
How to Make Lemon Tiramisu
Lemon curd
Add the ingredients to a saucepan. In a medium saucepan, add whole eggs/yolks, salt, sugar, and lemon juice/zest. Then whisk the ingredients together and turn the stove to medium heat.
Simmer. As the lemon curd begins to simmer, stir it frequently. After it simmers for another minute or two, it will thicken. Remove the pot from the heat.
Strain. Run the curd through a fine mesh strainer it into a bowl until there are no more clumps. Use a rubber spatula to press it through. Throw away any solids left behind.
Add the butter. Stir the butter into the warm curd and allow it to melt. If the lemon curd cools enough where the butter doesn’t melt fully, place it in the microwave in 30-second intervals until the butter is melted.
Cool. Let the lemon curd cool for a few minutes at room temperature.
Cover and refrigerate. Wrap the bowl tightly with plastic wrap, ensuring it touches the top of the curd, and place it in the refrigerator. 
To make the Lemon syrup
Heat water, sugar, and lemon. Add all of the ingredients except the limoncello to a saucepan.
Simmer. Bring the mixture to a simmer over medium heat to dissolve the sugar. Allow it to cool slightly.
Add limoncello. Pour the limoncello into the syrup and stir it in. Set it aside to cool completely.
Lemon filling
Whip the cream. Using an electric hand or stand mixer, whip the cream in a large mixing bowl until stiff peaks form. Transfer the mixture to a separate bowl.
