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Ingredients
  • subheading: Lemon Curd (2 ½ cups, 725g, or 26oz):
  • 4 large egg yolks
  • 4 large eggs
  • ¼ teaspoon sea salt
  • 1 ¼ cup granulated sugar
  • 2 lemons zested
  • ⅔ cup lemon juice freshly squeezed (from about 2 to 3 lemons)
  • ½ cup unsalted butter
  • subheading: Lemon Syrup (see notes):
  • ½ cup water
  • ¼ cup granulated sugar
  • 1 lemon peeled and juiced
  • 4 teaspoons lemon extract or 4 tablespoons limoncello
  • subheading: Filling:
  • 1 ½ cups heavy whipping cream cold
  • 1 ½ cups lemon curd about half of the prepared
  • 1 lb mascarpone cheese room temperature
  • subheading: Assembly:
  • 2 packs ladyfingers (see notes)
  • lemon slices for decorating
Note: Ingredients may have been altered from the original.
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