In a small saucepan, combine freshly squeezed lemon juice, water, and granulated sugar. Stir over medium heat for about 5 minutes until the sugar fully dissolves.

In a chilled bowl, whip cold heavy whipping cream, powdered sugar, and pure vanilla extract until soft peaks form.

In another bowl, beat room-temperature mascarpone cheese and lemon zest until smooth, then gently fold in the whipped cream.

Briefly dip each ladyfinger in the lemon syrup, then layer dipped ladyfingers in a 9×9-inch dish, topping with half of the mascarpone mixture, and repeat.

Cover the dish with plastic wrap and refrigerate for 4-6 hours, preferably overnight.

Garnish with extra lemon zest, fresh mint leaves, or candied lemon slices before serving.