Prepare Lemon Cream:

In a large bowl, beat the mascarpone cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.

In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture until fully combined. Set aside.

Prepare Lemon Syrup:

In a small saucepan, combine the water, sugar, and lemon juice. Heat over medium heat until the sugar dissolves. Let cool completely.

Layer the Tiramisu:

Dip each ladyfinger briefly into the cooled lemon syrup, ensuring they don’t get soggy. Arrange a layer of soaked ladyfingers in the bottom of a 9x9-inch dish or similar-sized serving dish.

Spread half of the lemon cream over the ladyfingers. If using lemon curd, spread a thin layer on top of the cream.

Add a second layer of soaked ladyfingers and finish with the remaining lemon cream.

Chill:

Cover the dish and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.

Garnish and Serve:

Before serving, dust the top with powdered sugar and garnish with additional lemon zest. Slice into squares and serve chilled.