In a small saucepan, combine ½ cup of freshly squeezed lemon juice, ¼ cup of water, and ¼ cup of granulated sugar. Heat over medium until the sugar dissolves completely, then remove from heat and let the syrup cool thoroughly.

In a mixing bowl, whip 1 cup of cold heavy cream with ½ cup of powdered sugar and a teaspoon of pure vanilla extract using an electric mixer until soft peaks form.

In another bowl, beat 1 cup of mascarpone cheese with 2 tablespoons of lemon zest until smooth and creamy.

Gently fold the whipped cream into the mascarpone mixture using a spatula, maintaining the airiness, and set aside.

Take your ladyfinger cookies and dip each one into the cooled lemon syrup for just 1-2 seconds, ensuring they’re soaked but not soggy.

Arrange a layer of soaked ladyfingers in a 9x9 dish, covering the bottom completely.

Spread half of the mascarpone cream over the ladyfingers, creating a luscious layer.

Continue the process by dipping more ladyfingers in the lemon syrup and layering them on top of the mascarpone cream you just spread.

Once the second layer is completed, add the remaining mascarpone cream on top and use a spatula to smooth the surface.

Cover the assembled Lemon Tiramisu with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight.

When you’re ready to serve, remove it from the fridge, garnish with extra lemon zest or candied lemon slices.