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PdfCombine the lemon juice, sugar, and water in a double boiler over medium-high heat.
In a separate bowl, whisk together the eggs and cornstarch. Once the sugar has dissolved, slowly whisk the egg mixture into the lemon mixture.
Continue whisking constantly for 6–9 minutes, until the curd thickens.
Let the curd cool slightly on the countertop, then press plastic wrap directly onto the surface and refrigerate until completely chilled.
Beat the mascarpone, heavy whipping cream, and powdered sugar together on high speed for 1–2 minutes, until smooth and fluffy.
Refrigerate for at least 15 minutes before assembling.
Dip each ladyfinger briefly into the warm milk and arrange them in a 7 x 12-inch (18 x 30 cm) baking dish.
Spread about ¼ of the mascarpone mixture over the ladyfingers.
Spoon half of the lemon curd over the mascarpone layer.
Add another layer of mascarpone filling.
Repeat with another layer of dipped ladyfingers, the remaining lemon curd, and more mascarpone filling.
Reserve the final ¼ of the mascarpone filling to pipe the classic tiramisu dots on top.
Garnish with fresh lemon zest and mint leaves, if desired.
Refrigerate for at least 4 hours, or overnight for the best flavor and texture.