Lemon curd:Make lemon curd following the recipe instructions. Set aside.

Lemon syrup:Using a sharp knife, cut off the bright yellow part of the lemon. Squeeze out the lemon juice. Set aside.

To make lemon syrup, place lemon juice, lemon peel, sugar and water in a saucepan over medium heat.

Bring to a gentle simmer.

Cook until the syrup is slightly thickened, for about 5-6 minutes.

Mascarpone filling:Using an electric hand mixer or stand mixer fitted with a whisk attachment, whip cream on medium-high speed until soft peaks form, about 3-4 minutes. Cover and refrigerate until ready to use.

Place mascarpone, sugar and 1 cup lemon curd in a bowl. Using the mixer with whisk attachment, beat until smooth and creamy.

Add whipped cream. Fold in gently. 

Assemble:Working one at a time, dip the ladyfinger biscuits in the lemon syrup, and arrange at the bottom of a 8” x 8” non-metallic baking dish in a single layer.

Break the ladyfingers in halves as needed to fill in any gaps.

Top with half of mascarpone filling.

Repeat with the remaining ladyfinger biscuits and mascarpone filling.

Cover with plastic wrap and let chill in the refrigerator for at least 4 hours or overnight.

Before serving, top with a layer of ½ cup lemon curd.

Garnish with lemon slices, if desired, then slice or scoop to serve.