Meyer Lemon Tiramisu

• Add the Meyer lemon juice, limoncello and sugar into a shallow bowl or dish with a lip. Allow the sugar to dissolve as you prepare the rest.

Meyer Lemon Curd:

• Add the lemon zest and juice, sugar, eggs and egg yolks, butter, and salt to a medium sized saucepan.
• Heat over a medium setting, stirring constantly, until the mixture begins to thicken and bubble.
• Remove it from the heat, and transfer to a bowl. Strain out any solids from the juice if necessary.
• Transfer to a bowl and cover with plastic wrap, taking care to cover the surface of the curd directly, and avoid creating a skin.
• Refrigerate for at least 1 to 2 hours.

Marscapone Cream:

• Whisk the egg whites until they form soft peaks.
• In a separate bowl, beat the cream until it also forms soft peaks.
• In a third bowl, beat together the sugar, marscapone, 5 tablespoons of lemon curd, the egg yolks, and Meyer lemon zest.
• Combine the contents of all three bowls – first the cream into the marscapone mix, then fold in the egg whites last.

Assembly:

• Line the bottom of a 9-inch baking dish with parchment paper.
• Dip each ladyfinger piece in the limoncello mixture, then place into the prepared pan, lining the bottom first.
• Once the bottom is covered – you should use about half – spoon half the marscapone cream mix.
• Dip the remaining ladyfingers in the limoncello mixture and add a layer on top of the marscapone.
• Spoon the rest of the marscapone cream on top.
• Garnish with Meyer lemon slices.
• Cover and refrigerate for at least 2 hours before serving.