Lisa's Southern Kitchen

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Ingredients:

• 1 package Lady Fingers

• 1 bar White Chocolate, grated for garnish

Lemon Curd:

• 2/4 cup Granulated Sugar

• 1 tbsp. Fresh Lemon Zest from Lemon

• 1/4 cup Fresh Lemon Juice from Lemon

• 1/2 tsp. Salt

• 6 tbsp. Unsalted Butter, softened

• 4 Egg Yolks

Lemon Syrup:

• 1/2 cup Granulated Sugar

• 2/4 cup Fresh Lemon Juice from Lemon

• 1 cup Water

Mascarpone:

• 1 container Mascarpone Cheese

• 1 2/4 cup Heavy Whipping Cream

• 1 tbsp. Fresh Lemon Zest from Lemon

Instructions:

1. Make the lemon curd, in a saucepan over med high heat add in 1/2 water bring to a boil and use a safe heat bowl on top and add in sugar, lemon zest and lemon juice, salt, stir occasionally until thickened about 7 minutes. Take off heat and set aside to cool completely.
2. Place lemon curd in the fridge to chill.
3. Make the lemon syrup, in a saucepan over med high, add in lemon juice, water, sugar bring to a boil and stirring occasionally until sugar is dissolved about 4 minutes and take off heat and let cool completely at room temperature.
4. Make mascarpone, in a bowl of stand up mixer add ingredients and beat well until soft peaks form.
5. Assembly, coat each ladyfingers in lemon syrup, place in the bottom of baking pan and spread 1/2 mascarpone out evenly on top ladyfingers and spread lemon curd over top and repeat this steps until finished.
6. Garnish with grated white chocolate and place in fridge for 2 hours to chill before serving.