Beat the egg yolks and set aside.

In a small pot, add the sugar, lemon juice, lemon zest, and a pinch of salt. Heat on medium-low.

Add the butter to the pot and melt, stirring occasionally.

Remove the mixture from the heat and slowly add a tiny amount of the hot liquid to the egg yolks, making sure to whisk constantly.

Then pour the mixture back into the pot and cook on low-medium heat, stirring constantly until the mixture is thick enough.

Once the desired thickness is reached, strain the curd through a fine mesh strainer into a bowl.

Press a piece of plastic wrap into the surface of the curd until you are ready to use it.

Combine all the ingredients for the lemon syrup in a small saucepan and cook over medium heat until the mixture is boiling and all the sugar has dissolved.

Remove from the heat and cool completely.

Whip the cream to soft peaks. Add in the sugar slowly, and whip until stiff peak.

Add ⅓ cup of lemon curd to mascarpone and combine until smooth.

Fold in the whipped cream, vanilla, and lemon zest until smooth.

Dip half of the ladyfingers quickly in the cooled syrup until fully coated and layer on the bottom of a dish.

Layer half of the cream mixture over them and smooth.

Dip and layer the other half of the ladyfingers over the top of the cream until it is fully covered with cookies.

Spread the remaining cream over the top.

Top lemon curd and smooth.

Chill in the refrigerator for at least 2 hours before serving.