Ingredients
Scale
- 1 1/2 cups lemon juice
- 2 cups white sugar
- 4 eggs
- 4 egg yolks
- 1/8 teaspoon salt
- 1 cup unsalted butter, cut into cubes
- 1/2 teaspoon vanilla extract
- 1 1/2 cups white sugar (for syrup)
- 3 (1-inch) strips of lemon peel
- 1/2 cup lemon juice
- 2/3 cup lemon juice substitute (like fruit juice or broth)
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 3 (8-ounce) containers mascarpone cheese
- 1 Tbsp lemon zest
- 10 ounces crisp ladyfingers
Instructions
- Prepare the lemon curd by combining lemon juice, white sugar, eggs, egg yolks, and salt in a non-reactive saucepan. Cook over medium heat while stirring until thickened, strain, and mix in butter and vanilla; refrigerate.
- Make the lemon syrup by boiling white sugar with lemon peel strips and lemon juice until dissolved; cool before using.
- Beat heavy cream with powdered sugar until stiff peaks form. In another bowl, blend mascarpone cheese with lemon zest and fold in whipped cream.
- Assemble layers in a baking dish: arrange half of the soaked ladyfingers in a single layer, drizzle half of the cooled lemon syrup, spread half of the lemon curd, and add half of the mascarpone mixture. Repeat layers.
- Refrigerate for at least 6 hours before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 315
- Sugar: 30g
- Sodium: 65mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 90mg