Lemon Tiramisu in a Jar

Lemon is my favorite ingredient to bake with because I just love its tartness and versatility. Mason jars have been so on trend recently so I decided to combine these two things to make Lemon Tiramisu in a Jar, which are perfect for the summer!

Cook Time: 20 minutes
Prep Time: 30 minutes
Total Time: 9 hours (including refrigeration)

Servings: 8

Ingredients:
5 tablespoons of brandy or white rum
Juice and Zest of 2 large lemons
4 tablespoons of sugar
2 large eggs separated
150 ml of cream (can substitute with cool whip)
16 oz of mascarpone cheese
1/4 cup of lemon curd (recipe below)
2 packets of ladyfingers
8 ounce (half pint) Wide Mouth Mason Jars

Instructions:
1. Stir together the brandy, lemon juice, and 2 tablespoons of sugar until the sugar dissolves. Set aside.
2. In a separate bowl, whip egg whites until soft peaks are formed.
3. In another bowl, whip the cream until soft peaks are formed.
4. Finally, in a fourth bowl, beat together lemon zest, remaining sugar, egg yolk, mascarpone cheese, and lemon curd.
5. Fold cream into the mascarpone mixture, and then fold in egg whites.
6. Prepare eight 8 ounce, wide mouth Mason Jars. Cut the ladyfingers in half, dip them quickly into the brandy and lemon mixture, and place them into the jars. Position the curved part of the ladyfinger down first into the jar (as seen in picture). 6 halves of ladyfingers should fit in a jar.
7. Spoon the mascarpone mixture in the middle and level it off at the top of the jar. Cover with plastic wrap and leave in the fridge for at least 8 hours.
8. Before serving, top with some lemon curd, a strawberry (or any garnish), and enjoy!


Lemon Curd
6 tablespoons of unsalted butter, room temperature
1 cup of sugar
2 large eggs
2 large egg yolks
2/3 cup of fresh lemon juice
1 teaspoon lemon zest

Instructions:
1. Beat butter and sugar with electric mixer for a few minutes. Add the egg and yolks and beat for 1 minute. Then mix in lemon juice.
2. In a medium sauce pan, cook the mixture on low heat until it looks smooth. Then increase to medium heal and stir constantly until the mixture thickens and the butter melts, around 15 minutes, without letting the mixture boil.
3. Remove the curd from the heat and stir in the lemon zest. Transfer the curd into glass tupperware, cover the surface of the lemon curd with plastic wrap, and cover with lid. Chill in refrigerator overnight for it to thicken.