Place the water, sugar, limoncello, lemon zest, and lemon juice in a small saucepan and gently heat until the sugar has dissolved.

Set aside and let cool completely.

In a large bowl, beat the mascarpone, lemon curd, and lemon extract until smooth.

In another bowl, whip the heavy cream with the sugar until stiff peaks form.

Gently fold the whipped cream into the mascarpone mixture.

Now take the lady fingers and dip one end into the cooled limoncello mixture. Arrange half of them in a single layer on the bottom of a baking dish.

Spread half of the cream mixture over them, repeat with another layer of lady fingers, and finish with the cream mixture (you can also pipe swirls on top, as I did).

Now place the tiramisu in the refrigerator to set for at least 4 hours. Garnish as desired with some grated lemon zest and enjoy!