• Start by zesting and juicing about eight lemons, depending on the size. You will need a total of three tablespoons of lemon zest and about 1 ¼ cups of lemon juice.

To Make the Lemon Curd

• Place ½ cups of granulated sugar, one tablespoon of lemon zest, and three eggs in a stainless steel saucepan. Whisk everything together until well combined. Next, add ½ cup fresh lemon juice and whisk it into the mixture. Then, cube the unsalted butter and add it to the pan.
• Place pan over medium heat. Whisk mixture constantly until thickened, about 6 minutes. Continue whisking constantly for several more minutes, until bubbly.
• Remove the pan from the heat. Set a wire mesh strainer over a bowl and pour the lemon curd into the strainer. Stir with a rubber spatula, or spoon, to force lemon curd through the strainer. Discard any bits left behind in the strainer.
• Press a piece of plastic wrap on top of lemon curd; refrigerate for at least one hour to cool completely.

To Make the Lemon Syrup

• Place ½ cup of granulated sugar, ⅔ cup water, and ⅔ cup freshly squeezed lemon juice in a small sauce pan.
• Place pan over medium-high heat and whisk the mixture constantly until the sugar dissolves. Then, whisk occasionally until it comes to a simmer and allow it to simmer for a few minutes. Then transfer the syrup to container with a lid and refrigerate for about an hour until cool.

To Make the Lemon Cream

• Take the mascarpone cheese from the refrigerator and let it come to room temperature for about an hour. Once the mascarpone has come to room temperature, place it in a large bowl with ⅓ cup of granulated sugar, ½ cup of lemon syrup, and one tablespoon of vanilla extract. Beat the mixture with an electric hand mixer for about a minute until smooth and creamy.
• Add one tablespoon of finely minced lemon zest and fold it into the lemon mascarpone with a rubber spatula. Set the bowl aside while you prepare the whipped cream.
• Place a metal bowl and a pair of beaters for an electric hand mixer in the freezer for about 15 minutes. Remove from the freezer and immediately add 1 ¼ cups of cold heavy whipping cream to the bowl. Beat the cream using an electric hand mixer with freezer-cold beaters until hard peaks form, taking care not to overbeat the cream.
• Add about ½ cup whipped cream to the lemon mascarpone mixture and fold until incorporated. Continue adding the whipped cream, about a ½ cup at a time, folding until well incorporated after each addition.

To Build the Meyer Lemon Tiramisu

• Place the lemon syrup in a shallow bowl and quickly dip the lady fingers, one at a time, flipping the biscuit over so it's completely moistened with syrup. Then, place 12 dipped lady fingers in a single layer in the bottom of the dish. You should place the lady fingers in the dish as you dip them.
• Next, add about half of the lemon curd and carefully spread it into an even layer covering all of the lady fingers.
• Then, add about half of the lemon cream mixture on top of the lemon curd and carefully spread it into an even layer, covering the lemon curd. Take care not to mix the cream into the curd.
• Dip the remaining lady fingers into the syrup, then carefully place them in a single layer on top of the lemon cream.
• Add the remaining lemon curd and spread it over the top layer of dipped lady fingers.
• Place the remaining lemon cream into a large piping bag fitted with a large star tip. Then, pipe the cream over the entire top of the lemon curd.
• Sprinkle the remaining tablespoon of lemon zest over the top of the piped lemon cream. Cover with plastic wrap and refrigerate for at least 6 hours or overnight before serving.
• Yield 12 servings