• Keep a non-metallic serving dish ready. Use any serving dish you prefer - round, square, or rectangle. I used a 6"x 9" casserole dish.

Lemon Syrup

• Combine water, sugar, and lemon peel in a small saucepan.
• Bring to a simmer on medium heat. Let it cook for 5 minutes.
• Let the syrup cool, whisk in the lemon juice, remove the lemon peel, and transfer to a bowl. Keep aside.

Filling

• Whip the cream in a chilled bowl for 4-5 minutes until soft to medium peaks form.
• In a large bowl, whisk together the mascarpone cheese and icing sugar.
• Fold in the whipped cream and lemon curd. Don't overmix.

Assembly

• Start assembling the lemon tiramisu with eggless lemon curd by dipping the ladyfingers, one at a time, in the lemon syrup.
• Arrange the soaked cookies in a single layer in your serving dish.
• Evenly spread half of the mascarpone-lemon curd mixture on top.
• Make another layer of soaked ladyfingers on top of the filling.
• Spread out the rest of the filling on top of the second layer.
• Drop small spoonfuls of lemon curd on top of the mascarpone filling and make swirls. This step is OPTIONAL.
• Refrigerate for at least 8 hours or overnight to allow the flavors to meld.
• Decorate with lemon slices and serve. Enjoy!