Step-by-Step Instructions

1. 1.Prepare Lemon Syrup

   Squeeze the juice from one lemon into a small bowl, straining out any seeds. Add 3 tablespoons of powdered sugar to the lemon juice and stir until dissolved to create a lemon syrup.

2. 2.Dip Ladyfingers (First Layer)

   Quickly dip ladyfingers into the prepared lemon syrup, ensuring they are coated but not overly saturated.

3. 3.Arrange First Layer

   Place the dipped ladyfingers in a single layer at the bottom of a rectangular baking dish.

4. 4.Prepare Cream Mixture

   Pour 500ml of heavy cream into a large mixing bowl. Using an electric mixer, whip the cream until it starts to thicken.

5. 5.Add Sweetener and Flavor

   Add 3 tablespoons of powdered sugar and 1 teaspoon of lemon juice to the whipping cream. Continue to whip until stiff peaks form.

6. 6.Incorporate Lemon Zest

   Grate the zest of one lemon directly into the whipped cream mixture. Gently fold the lemon zest into the cream using a spatula until just combined.

7. 7.Add First Cream Layer

   Spoon half of the lemon cream mixture evenly over the first layer of ladyfingers in the baking dish. Spread it smoothly with the back of a spoon.

8. 8.Add First Lemon Curd Layer

   Spoon approximately half of the jar (around 200g) of lemon curd in dollops over the cream layer. Gently spread the lemon curd to cover the cream.

9. 9.Dip Ladyfingers (Second Layer)

   Quickly dip the remaining ladyfingers into the lemon syrup.

10. 10.Arrange Second Layer

    Arrange the dipped ladyfingers over the lemon curd layer, forming a second even layer.

11. 11.Add Second Cream Layer

    Spoon the remaining lemon cream mixture over the second layer of ladyfingers. Spread it evenly and smooth the top surface using a spoon or a silicone scraper.

12. 12.Add Second Lemon Curd Layer

    Spoon the remaining lemon curd (approximately 200g) over the top cream layer. Gently spread it to create a smooth, even top.

13. 13.Chill Tiramisu

    Gently shake the dish to settle the layers. Refrigerate the lemon tiramisu for at least 4 hours, or preferably overnight, to allow it to set.

14. 14.Garnish and Serve

    Once chilled, decorate the tiramisu with fresh lemon slices and mint leaves before serving.