1. Line an 8x4" loaf pan with plastic wrap and set it aside.

Lemon Curd

1. Cube the butter, then place it into a small mixing bowl. Place a fine mesh sieve over the butter and set it aside.
2. Add the egg, sugar, lemon zest, lemon juice, and salt to a medium sized saucpan. Whisk the mixture vigorously until it's smooth.
3. Place the mixture over medium heat, stirring constantly until it thickens (~3-5 min.)
4. Remove the mixture from the heat and pour it through the fine mesh sieve over the butter. Mix together the curd and butter until the butter has completely melted, then set the curd in the fridge.

No-Bake Mascarpone Cheesecake

1. Add the cream cheese, mascarpone, sugar, salt, and lemon juice to a large mixing bowl. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the mixture on medium speed for ~1 minute, until the mixture is completely smooth.
2. Continue beating the mixture while slowly pouring in the heavy whipping cream. Continue beating until the batter thickens.
3. Remove the loaf pan from the freezer and spread the cheesecake filling into an even layer over the crust.

Mascarpone Whipped Cream

1. In a medium-sized mixing bowl with a hand or stand mixer, beat together the mascarpone, sugar, vanilla, and salt just until the mixture is cohesive.
2. Slowly beat in the heavy whipping cream. Once all of the heavy cream has been added, beat the mixture just until stiff peaks form.

Lemon-Soaked Ladyfingers

1. Add the lemon juice, water, and sugar to a small, shallow microwave safe bowl. Microwave in 10 second intervals, stirring after each interval, until the sugar fully dissolves into the lemon juice.

Assembly

1. Dip 6 of the ladyfingers into the lemon juice mixture on both sides, then place them into the bottom of the loaf pan (you may need to press down to get them snug, or cut off a tiny bit of 3 of them so that they fit).
2. Spread ½ of the no-bake mascarpone cheesecake carefully over the ladyfingers. Then, spread the lemon curd into an even layer over the cheesecake, reserving a tiny bit (~1 tbsp.) for the topping.
3. Dollop the remaining cheesecake over the lemon curd, then spread it out into an even layer.
4. Dip the remaining 6 ladyfingers into the lemon juice mixture on both sides, then place them on top of the cheesecake.
5. Transfer the mascarpone whipped cream to a piping bag fitted with a round tip. Pipe dollops of whipped cream over the ladyfingers until the ladyfingers have been fully covered.
6. Drizzle dollops of the remaining lemon curd on top of the mascarpone whipped cream.
7. Cover the pan with plastic wrap and place the cheesecake in the fridge to firm up for at least 4 hours.
8. Slice, serve, and enjoy!