Preparation

• Zest and juice lemons and set aside.
• In a heat-proof mixing bowl, combine egg yolks, sugar, lemon zest, lemon juice, and salt. Whisk well.
• Place the bowl over simmering water and cook while whisking until thickened, about 7-10 minutes.
• Remove from heat and stir in butter until melted.
• Pour into a new bowl, cover with plastic wrap, and refrigerate.
• In a saucepan, combine lemon juice, water, and sugar. Bring to a boil, then remove from heat and cool completely.
• In another bowl, combine mascarpone and lemon zest, then mix in the heavy whipping cream until medium/stiff peaks form.
• Submerge lady fingers in lemon syrup and line the bottom of a pan. Top with half the whipped mascarpone, then lemon curd. Repeat layers.
• Top with remaining whipped mascarpone and optionally garnish with white chocolate and/or lemon zest.
• Refrigerate for at least 2 hours, or overnight.