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Mix eggs, yolks, sugar, lemon juice + zest and cook over medium heat until it starts thickening as you whisk constantly; strain through a sieve and mix butter until melted; cover with a plastic wrap and refrigerate for about 2 hours;
Beat heavy whipping cream into stiff peaks;
Mix mascarpone with 1 cup lemon curd and fold whipped cream;
Make the syrup by bringing all ingredients to boil; slightly cool;
Layer some of the lemon tiramisu mixture on the bottom of your casserole dish, dip ladyfingers on both sides in syrup and layer them over, spread more tiramisu mixture and repeat one more time; cover and refrigerate for a few hours or overnight;
The next day spread the remaining lemon curd on top, decorate with lemon slices, optionally flowers and enjoy!