1-First Step: Prep your lemons and mise en place Zest and juice the lemons and set them aside. Measure the sugar, butter, and egg yolks for the lemon curd; bring mascarpone to room temperature to avoid lumps when whipping. Place an 8×8 inch pan ready and open the package of ladyfingers. Having everything measured and nearby saves time and minimizes stress.

2-Second Step: Make the lemon curd In a heat-proof bowl combine the 4 large egg yolks, 2/3 cup granulated sugar, 1 tablespoon lemon zest, 1/3 cup fresh squeezed lemon juice or limoncello, and a pinch of salt. Place the bowl over simmering water to form a double boiler. Whisk constantly until the mixture thickens to a gravy-like consistency, about 7-10 minutes. Remove from heat and stir in the 6 tablespoons unsalted butter at room temperature, chopped, until smooth. To cool the curd quickly and prevent a skin from forming, press plastic wrap directly onto the surface. Refrigerate until chilled and set. This homemade curd gives a bright flavor to your tiramisu; store-bought curd can be used to save time.

3-Third Step: Make the lemon syrup Combine 3/4 cup fresh squeezed lemon juice (from 2-3 lemons), 1 cup water, and 1/2 cup granulated sugar in a small saucepan. Bring to a boil, then simmer for 5 minutes so the sugar dissolves and the syrup thickens slightly. Remove from heat and cool to room temperature. Add 1/4 cup limoncello if using, then set aside for dipping ladyfingers.

4-Fourth Step: Whip the mascarpone filling In a mixing bowl, whip 8 oz mascarpone cheese with 1 tablespoon lemon zest until smooth. In a separate chilled bowl, whip 1 1/2 cups heavy whipping cream to medium-stiff peaks. Gently fold the whipped cream into the mascarpone mixture until combined. Work carefully to keep the filling airy do not over mix.

5-Fifth Step: Assemble the tiramisu 1. Quickly dip each ladyfinger (about 1-2 seconds per side) into the lemon syrup; do not soak them or they will become soggy. 2. Line the bottom of an 8×8 inch pan with a single layer of dipped ladyfingers. 3. Spread half the whipped mascarpone over the ladyfingers, smoothing it into an even layer. 4. Dollop and spread an even layer of lemon curd over the mascarpone. Use about half the curd for the first layer. 5. Repeat with another layer of dipped ladyfingers, then the remaining mascarpone filling and remaining lemon curd. 6. Optionally garnish with grated white chocolate or additional lemon zest and thin lemon slices. Cover and refrigerate for at least 2 hours, although chilling overnight gives the best melding of flavors. When ready to serve, slice with a hot knife for clean cuts.

6-Final Step: Serve and enjoy Serve chilled in 9 large squares or cut into up to 24 smaller bites for parties. The tiramisu will keep for 2-3 days in the fridge; freezing is possible after it has fully set. For presentation, sprinkle grated white chocolate or extra lemon zest on top right before serving.