Prepare Lemon Mixture: In a mixing bowl, combine 1 cup of lemon curd with the zest of 2 fresh lemons and 2 tablespoons of limoncello. Stir until smooth and set aside.

Make Filling: Whip 1 cup of heavy cream until stiff peaks form, then fold in 8 ounces of mascarpone cheese and 1/4 cup of sugar until smooth.

Dip Ladyfingers: Dip 24 ladyfingers into the lemon mixture for 1-2 seconds on each side. Lay them in a single layer in your serving dish.

Assemble Layers: Spread half of the creamy filling over the ladyfingers, then repeat with another layer of dipped ladyfingers and the remaining filling.

Chill: Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Serve: Remove from the refrigerator, garnish with lemon zest or mint, and cut into squares to serve.