In a small saucepan, combine 1 cup of freshly squeezed lemon juice, 1 cup of water, and ¾ cup of granulated sugar over medium heat. Stir until sugar dissolves, about 3-5 minutes. Remove from heat and cool.

In a chilled mixing bowl, whip 1 cup of cold heavy whipping cream with ½ cup of powdered sugar and 1 teaspoon of pure vanilla extract until soft peaks form, about 3-5 minutes. Mix 1 cup of mascarpone cheese with zest of 2 lemons until smooth, then fold in the whipped cream.

Dip 24 ladyfinger cookies into the cooled lemon syrup for 1-2 seconds. Layer soaked ladyfingers in a 9x9-inch dish, spread half of the mascarpone mixture over, add another layer of ladyfingers, and top with remaining mascarpone cream.

Cover and refrigerate for at least 4-6 hours, preferably overnight.

Before serving, garnish with lemon zest, mint leaves, or candied lemon slices.