Ingredients
Lemon Curd Ingredients:
▢4 whole large eggs room temperature
▢4 egg yolks room temperature
▢1/8 teaspoon salt
▢1 1/4 cup granulated white sugar
▢2 medium-size lemons zested
▢2/3 cup freshly squeezed lemon juice seeds removed.
▢1/2 cup butter unsalted.
Lemon Syrup Ingredients:
▢1/2 cup water
▢1/4 cup white granulated sugar
▢1 lemon peeled keep it whole if possible, then juiced.
▢1/4 cup Limoncello Liqueur
Lemon Filling Ingredients:
▢1 1/2 cups cream or heavy whipping cream
▢16 ounces Mascarpone cheese room temperature
Assembly:
▢2 boxes of Lady Finger Cookies
▢Whipped cream and slices of lemon and mint for garnish optional.
Instructions
Lemon Curd:
In a medium saucepan, add the eggs, egg yolks, salt, sugar, lemon zest and lemon juice. Then whisk to combine.
Over medium heat, whisk constantly as you allow the lemon curd to come to a simmer.
Continue to simmer for an additional minute or so to thicken.
Once thickened, spoon the curd into a wire mesh strainer over a heatproof bowl and use a spatula to press the curd through, pausing to tap and scrape the bottom. Make sure to occasionally scoop out the solids from the strainer and discard. Continue this process until you’ve strained all the curd.
Once everything is strained, add ½ of butter and stir to melt. If the curd has cooled a bit, you can pop it in the microwave for 30 seconds at a time, pausing to stir, until the butter is melted.
Allow to cool slightly, then cover with plastic wrap making sure the wrap is fully touching the surface of the curd and cool in the refrigerator.
Make the lemon syrup:
While the curd chills, take a small saucepan and add the water (1/2 cup), sugar (1/4 cup), lemon juice and lemon peel.
Over medium heat, bring the mixture to a simmer, then remove from heat and allow to cool.
Add the limoncello. Set it aside.
Make the filling:
In a mixing bowl, add the cream and using a handheld or stand mixer, whip on medium/high speed until stiff peaks form. Spoon the mixture into a large bowl and set aside.
Wipe out the mixing bowl, then add ½ of the cooled lemon curd and all the mascarpone cheese. On medium/low speed whisk to just combine. If you overmix the mascarpone will become grainy.
Add mascarpone mixture to the whipping cream and gently fold the two together until just combined. If you stir too hard, it will deflate the whipped cream and your dessert won’t stand as tall.
Put it all together:
Use a glass or ceramic 9×9 inch dish and take one ladyfinger cookie, dip it quickly into the lemon syrup and then lay it in the dish. (Do this quickly as the ladyfingers are quick to absorb and turn to mush if you take too long.)
Continue lining the bottom of the dish until the entire bottom is covered.
Add ½ of the filling to dish and spread evenly over the cookies.
Take just enough curd to spread a thin layer evenly over the filling.
Continue the second layer with more dipped cookies side by side.
Add the remaining filling and spread evenly over the top.
Add the remaining curd and spread evenly over the top.
Cover with plastic wrap ensuring it’s touching the curd and refrigerate for at least 8 hours. Overnight is even better.
