To make the Lemon Curd:

1. To a small saucepan, add in 2 large egg yolks, 2 large eggs, 1/4 tsp. salt, 1/2 cup granulated sugar, 2 tsp. lemon zest, and 1/3 cup lemon juice. Whisk that together, and cook at medium heat until it starts simmering. Now, cook that for about 1 minute just after it starts simmering. Remove from heat, and sieve the mixture into a bowl. Add in 1/4 cup butter, and let it sit for about 1 minute. Whisk the butter in, and cover with plastic wrap, and let it chill in the fridge while making the mascarpone cream.

For the Mascarpone Cream:

2. Whisk together 4 egg yolks with 1/4 cup of white sugar in a medium-sized bowl. Place the bowl over steam (on a saucepan with simmering water) and cook the egg mixture for about 10 minutes whisking constantly, or until the mixture is lighter in color and thickened. Remove from heat and let cool completely.

3. Once the egg mixture is cooled, add in 8 oz. mascarpone and beat that until fluffy and combined. In a separate bowl, whip up 1 cup of heavy whipping cream with 1/4 cup of white sugar and 2 tsp. vanilla extract. Whip until medium-soft peaks. Gently fold the whipped cream mixture into the egg mixture using a spatula just until combined.

Assembling the Tiramisu:

4. Whisk together 1 + 3/4 cups milk with 2 tsp. lemon zest. Quickly dip each ladyfinger for about 1 1/2 seconds per side. Then transfer it to your 8×8 or 8×10 casserole dish lining them in a single layer. Don’t over-soak the ladyfingers or your cake will collapse.

5. Spread half of the cream over the lined-up ladyfingers and smooth it out. Spread on about half of the lemon curd, and repeat the process once more by lining up the ladyfingers, spreading on the remaining cream and spreading on the remaining lemon curd. Cover the tiramisu with saran wrap and refrigerate overnight.

6. The next day, optionally pipe on some whipped cream (like we did), or serve it just how it is!

7. Slice and enjoy!