So glad you liked it. For the curd, it actually sounds like you nailed it. The thick, slow-moving texture—like cold molasses—is what I go for. It sets up well in the fridge and holds its shape when layered, which is what you want here. Lemon meringue pie filling is a bit looser and glossier, so it wouldn’t sit as cleanly on top of the mascarpone.

As for swapping in whipped egg whites instead of the cream—totally valid if you prefer that texture or flavor. It’ll definitely be lighter and maybe a bit fluffier, though egg whites aren’t as stable long-term and can start to weep. Still, if it works better for how you like to serve tiramisu, I say go for it and see how it feels. Would love to hear how it turns out.

So happy to hear you enjoyed it.

You can swap in limes for the lemon across the whole recipe—juice, zest, everything. Just know the flavor will shift a bit. Lime is more intense and slightly bitter compared to lemon, so the dessert will have a sharper edge. It’ll still work and set the same, but it won’t taste exactly like the version I made. If you’re into lime desserts though, it could be great. Come back and let us know how it tasted.

Are you trying to unmold it and have it free standing? I’m not totally sure, but if that’s the goal, this isn’t really the kind of dessert that works for that. It sets up clean in a regular 9×13 and slices hold their shape really well, but the layers are creamy—not firm enough to stand on their own for longer periods of time own once the sides come off. You don’t need to line the dish or use a loose-base pan. Just chill it well and serve it straight from the dish—it looks great that way. Again I’m not exactly sure what you want as an end result.

Thank you