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In a small saucepan, combine water, sugar, and lemon peel. Bring to a boil, then reduce heat and simmer until the sugar dissolves.
Squeeze in lemon juice.
Remove from heat and let cool completely.
In a large mixing bowl, beat the heavy cream, mascarpone, powdered sugar, and lemon zest until soft peaks form. Don’t overwhip — it should be light and fluffy.
Quickly dip each ladyfinger into the cooled lemon syrup (just a quick dip — no soaking).
Layer half of them in the bottom of an 8x8 or 9x9 dish.
Spread ⅓rd lemon curd over the ladyfingers, then layer with half of the mascarpone cream.
Repeat with the remaining ladyfingers, ⅓rd lemon curd, cream, and drizzle remaining lemon curd.
Cover and refrigerate for at least 4 hours, or overnight for best results.
Garnish with extra lemon zest before serving.