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darthjoker1965
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Spray a 9 inch square baking dish with nonstick spray and set aside.
Add the lemonade to a small shallow dish or bowl. Dip the Ladyfingers into the lemonade, turning to fully coat (I like to use tongs), allow the excess to drip off and place the Ladyfingers in a single layer in the prepared baking dish.
Evenly spread about half of the lemon curd over the top of the ladyfingers.
In a large mixing bowl, combine the heavy cream and lemon zest and beat with a hand mixer or stand mixer for one to two minutes. Gradually add the powdered sugar and lemon pudding mix and continue beating, scraping down the bottom and sides of the bowl as needed, until the mixture is thick and creamy.
Add the mascarpone cheese to the pudding mixture and beat until smooth and combined. Spread about half of the pudding mixture over the lemon curd.
Add another layer of Ladyfingers (dip in the lemonade and allow excess to drip off).
Evenly spread the remaining half of the lemon curd on top of the second layer of ladyfingers.
Gently spread the remaining pudding mixture into an even layer on top.
Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours (or overnight).
When ready to serve, garnish with fresh lemon slices, strawberries or mint, cut into squares and serve.