Lemony Twist Tiramisu

LEMONY TWIST TIRAMISU
LEMON CURD:
5 egg yolks
1 c. sugar
½ c. fresh lemon juice
Pinch kosher salt
6 T. butter, cut into small pieces
LIMONCELLO SIMPLE SYRUP:
1 c. sugar
½ c. limoncello
VANILLA BEAN MASCARPONE CREAM:
1 ½ c. heavy cream
½ vanilla bean, seeds scraped
½ c. sugar
1 (8-oz.) container mascarpone, room temp
REMAINING INGREDIENTS:
1 (7-oz.0 pkgs. ladyfingers (24 cookies)
Lemon peel curls, garnish

1. LEMON CURD: Bring a medium saucepan of 2” water to boil; place bowl on top and reduce heat to maintain simmer. Whisk together yolks, sugar, lemon juice and salt in bowl. Cook, whisking constantly, until thickens, about 8-10 minutes. Remove bowl from double boiler and add butter, stirring until melts. Cover surface directly with plastic wrap and place in ref to cool.
2. SIMPLE SYRUP: Combine sugar and water in small saucepan over medium heat. Simmer until sugar dissolves. Remove from heat and add limoncello. Transfer to shallow dish and ref to cool.
3. MASCARPONE CREAM: Combine cream, vanilla bean seeds and sugar in large bowl and beat with electric mixer until soft peaks form. Add mascarpone and beat until stiff peaks form.
4. ASSEMBLE: Dip each side of each ladyfinger in limoncellos simple syrup and arrange in single layer in 8” square baking dish.
5. Top with half of lemon curd and half of mascarpone cream.
6. Repeat layers.
7. Cover and refrigerate for at least 4 hour or overnite. Garnish with lemon peel curls.