Combine the ingredients: In a small saucepan, whisk together 100 ml fresh lemon juice, 1 teaspoon lemon zest, 3 large eggs, 3/4 cup granulated sugar, and a pinch of fine sea salt. I like to use a whisk to make sure everything’s fully combined before heating.

Cook low and slow: Place the saucepan over low heat and stir constantly with a wooden spoon or spatula. This usually takes me about 8-10 minutes. You’re looking for the mixture to thicken enough to coat the back of a spoon. Don’t crank up the heat to speed things up—I learned this the hard way when I ended up with scrambled eggs instead of curd!

Add the butter: Remove the pan from the heat and stir in 3 1/2 tablespoons unsalted butter until it’s completely melted and smooth. The buttery aroma at this stage is heavenly.

Strain and chill: Pour the curd through a fine-mesh sieve into a bowl to remove any bits of zest or cooked egg. Cover with plastic wrap (press it directly onto the surface to prevent a skin from forming) and refrigerate for at least 1 hour. This makes about 1 cup of curd, and you’ll use half for the cream and half for drizzling.

Whip the cream: In a large mixing bowl, whip 3/4 cup heavy cream until soft peaks form. I use a hand mixer for this, and it takes about 2-3 minutes on medium speed. You want the cream to hold its shape but still look soft and billowy.

Mix the mascarpone base: In another bowl, whisk together 1 1/4 cups mascarpone cheese, 1/2 cup powdered sugar, and 1/2 cup of the chilled lemon curd until smooth. Don’t worry if it looks a bit loose at first—mine always does!

Fold it together: Gently fold the whipped cream into the mascarpone mixture using a spatula. I like to tell my students to think of this as a gentle hug—you want to keep all that air in the cream. Mix until just combined for a light, fluffy texture.

Make the soaking syrup: In a shallow dish, stir together 1 cup water, 2 tablespoons granulated sugar, and 1 tablespoon fresh lemon juice until the sugar dissolves. This takes about a minute of stirring. The syrup should be lightly sweet with a hint of lemon.

Dip the ladyfingers: Working one at a time, dip each of the 28 ladyfingers into the syrup for about 1-2 seconds per side. They should be moist but not falling apart. I’ve ruined a batch by soaking them too long, so trust me on this one—quick dips are key!

First layer: Arrange half of the soaked ladyfingers (about 14) in a single layer in a 9x9-inch or similar-sized serving dish. I like to overlap them slightly to create a sturdy base. Spread half of the tiramisu cream over the ladyfingers, smoothing it out with a spatula.

Second layer: Add another layer of the remaining soaked ladyfingers, then top with the rest of the tiramisu cream. Smooth the top for a pretty finish.

Drizzle the curd: Spoon or drizzle the remaining 1/2 cup lemon curd over the top. I like to use a piping bag for a decorative swirl, but a spoon works just as well. The bright yellow curd makes this dessert look as good as it tastes!

Chill it: Cover the dish with plastic wrap and refrigerate for at least 2 hours, though 4-6 hours is even better. This lets the flavors meld and the ladyfingers soften into that classic tiramisu texture.

Serve and enjoy: Slice into squares or scoop into bowls, and serve chilled. The smell alone will have your neighbors knocking!