Step 1

Zest, then juice lemons to make ½ cup juice and 3 tablespoons zest. (It should take 2-3 medium lemons)

Step 2

In a bowl over a double boiler set to medium heat, combine lemon juice, egg yolks, and 1 cup sugar. Whisking constantly, cook until it starts to thicken, but remove from heat before it starts to boil. Whisk in 2 tablespoons lemon zest, and allow to cool completely. Do NOT stir as it’s cooling.

Step 3

In medium size mixing bowl, whip cream with 2 tablespoon sugar and vanilla extract until stiff. Set aside.

Step 4

In another bowl, beat mascarpone cream to break apart. Add cooled lemon curd, and gently fold until completely combined. You can use a mixer on low speed, if necessary.

Step 5

In small dish mix lemonade concentrate and water.

Step 6

Quickly submerge ladyfinger cookies in lemonade mixture to coat completely, and then line cookies in bottom of 9 x 9 inch pan. Top with half mascarpone/lemon cream, and spread evenly. Spread with half whipped cream. Then repeat layers, with cookies dipped in lemonade, whipped cream, and mascarpone/lemon cream. Sprinkle top with remaining lemon zest.

Step 7

Cover tightly, and refrigerate SEVERAL HOURS, overnight or even 2 nights. I think it’s best on the 2nd and 3rd days.