In a small saucepan, whisk together the eggs, sugar, lemon juice, lemon zest, and a pinch of salt. Then add the butter.

Place the saucepan over low heat and cook while constantly whisking. After about 4–6 minutes, the mixture will begin to thicken.

Once the curd looks smooth and similar to a thin pudding, remove it from the heat. It will continue thickening as it cools in the refrigerator.

Set aside and allow it to cool completely.

In a small saucepan, combine the water, sugar, and lemon juice.

Heat until the sugar fully dissolves. Then let the syrup cool completely before using.

In a large mixing bowl, combine the cold heavy cream, powdered sugar, lemon zest, and vanilla extract.

Whip until soft peaks form. Then slowly add the lemon juice while mixing on low speed.

Continue whipping until the cream becomes fluffy, smooth, and stable. However, do not overmix.

Quickly dip each ladyfinger into the lemon syrup for about 1 second per side.

Do not oversoak them because they soften more while chilling.

Arrange the dipped ladyfingers in one even layer inside the dish.

Next, spread the lemon cream evenly over the top. Then add spoonfuls of the cooled lemon curd and gently swirl it into the cream.

Finish with fresh lemon zest for extra flavor and a beautiful bakery-style look.

For parties or special occasions, you can also assemble this dessert in individual glass cups for an elegant presentation.

Cover the tiramisu and refrigerate for at least 4 hours. However, overnight is even better.

As the dessert chills, the layers become soft, creamy, and perfectly cake-like.