Tiramisu au lemon curd

1 rectangular mold or 6 tiramisu glasses
2 packages of lady fingers  or biscuits
2 packages  of Phyladelphia cheese or mascarpone cheese
3 eggs

200 grs, lemon curd
For lemon curd
4  large lemons  (the juice)
200 grs.  sugar
4 eggs
1 1/2  tablespoon of cornstarch

Method for lemon curd

 Put the eggs, lemon juice and sugar in a bowl from the microwave. Mix everything evenly . Put the container in the microwave 2 minutes on high  power. Remove the bowl  and quickly beat the mixture. Put in the microwave. Repeat the same operation twice. The cream is ready. (If your cream is not thick enough, return again in the microwave). Let Cool.

Tiramisu: . Separate egg whites from the yolks.
Beat the egg whites firm with a pinch of salt. Beat the yolks and mascarpone. Add gradually the lemon curd (amount depending on taste). Add the egg whites gently lifting the mass. 
 Put the pieces of biscuits at the bottom of the mold Cover with cream. Add a second layer of biscuits.
 Cover again with cream.
A total of 3 layers of biscuits for three layers of cream. Chill. Let refrigerate several hours or  overnight preferable. When serve, decorate with chocolate powder or chocolate curls.

(If you like more moist mix the juice of 1 lemon with 1/2 cup of water and some sugar, mix  and brush the biscuits before to place the cream)