1 1/2 c mascarpone
1 c heavy cream
1 c lemon curd
1 package of graham crackers
Line a 9×5 loaf pan with plastic wrap with 4 inches overhang.
In a stand mixer combine mascarpone and heavy cream on low speed until combined, them raise to medium until smooth and firm, about 3 minutes. Fold in lemon curd and a pinch of salt.
Spread 1/4 inch thick layer of lemon cheese mixture over the bottom of the pan. Arrange a single layer of graham crackers, breaking to fit if needed. Repeat finishing with a layer of lemon cheese mixture.
Cover cake with plastic wrap and place in the fridge for 8 hours or overnight.
Uncover and invert onto a platter.