In a large mixing bowl, whisk together mascarpone cheese, lemon curd, fresh lemon juice, lemon zest, and powdered sugar until smooth and creamy.

In a shallow dish, combine lemon curd with limoncello (or lemon juice). Dip each ladyfinger into the mixture for 1-2 seconds.

In a serving dish, layer dipped ladyfingers at the bottom, then spread half of the lemon mascarpone mixture evenly over them. Repeat with another layer.

Cover the dish and refrigerate for at least 4 hours or overnight.

Before serving, garnish with fresh mint leaves, lemon zest, and powdered sugar.