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Ingredients
- Lemon Curd (If store bought you will need: 2 ½ cups, 725g, or 26 oz of Lemon Curd)
4 large egg yolks
4 large eggs
¼ teaspoon sea salt
1 ¼ cup granulated sugar
2 lemons zested
⅔ cup lemon juice freshly squeezed (from about 2-3 lemons)
½ cup unsalted butter
- Lemon Syrup
½ cup water
¼ cup granulated sugar
1 lemon, peeled with a vegetable peeler and juiced
¼ cup limoncello (optional)
- Filling
1 ½ cups heavy whipping cream, cold
1 ½ cups lemon curd, about half of the prepared
1 lb mascarpone cheese, room temperature
- Assembly
1 pack Gioia Savoiardi ladyfingers (400 g)
lemon slices for decorating
1 ½ cups lemon curd, remaining half of the prepared
Directions
- 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 – approximately one minute after simmering.
- Once thickened, strain the curd through a wire strainer or cheesecloth to remove the zest and any lumps.
- Transfer to a non-metal heat safe bowl.
- Add butter to the curd and let sit for a minute to melt.
- Stir until fully melted and smooth.½ cup unsalted butter
- Cover with a piece of parchment paper or wrap placed directly on the surface and refrigerate until cold and thickened.
- Lemon Syrup
- While the lemon curd chills, prepare the lemon syrup.
- Combine water, sugar, lemon juice and peeled lemon zest in a medium saucepan.
- Bring to a simmer on medium heat and let cool.
- Once cooled, strain out the lemon peels and set aside in a bowl for later. If using limoncello, add it in at this point.
- 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 (I recommend using a stand mixer).
- In a large bowl, combine half of the cooled lemon curd (set aside the other half in the fridge) and all of the mascarpone cheese.
- Whisk until fully combined and smooth. Do not overmix or the mascarpone will become gritty.
- Add whipped cream into the lemon curd mixture.
- Gently fold with a spatula to combine, being careful not to deflate the whipped cream.
- Assembly
- Have a large, approximately 9” by 13” non-metal casserole dish ready.
- Briefly dip ladyfingers into the lemon syrup one at a time, placing them in tight rows inside the baking dish.
- Add half the filling on top, spreading all the way to the edges.
- Dip ladyfingers into the syrup one by one and place in a single layer on top of the filling.
- Add the rest of the filling on top of the second layer of ladyfingers.
- Spread it out all the way to the edge of the dish.
- Cover and refrigerate for 8 hours or overnight.
- Before serving, top with remaining lemon curd and spread all the way to the edges.
- Slice or scoop with a spatula and serve.
- Add lemon slices and serve.