Zest the lemons and then juice the lemons.

In a shallow bowl, whisk together 1/2 cup lemon juice with 2 tablespoons sugar until sugar is dissolved. Set aside.

Add heavy whipping cream to a mixer bowl. Beat at medium-low speed until it starts to thicken, raise to high speed and continue to beat until stiff peaks form.

Pour whipped cream into another bowl and set aside.

Add softened mascarpone to the mixer bowl with 2 teaspoons lemon zest, instant pudding mix and milk.

Beat at low speed until combined, raise to medium speed and beat for 2 minutes.

Fold in whipped cream.

Next, get an 8 x 8 inch baking dish.

Dip ladyfingers on both sides into lemon juice mixture. Do not soak the ladyfingers, just a quick dip.

Fill the bottom of the baking dish with the ladyfingers, breaking the ladyfingers if needed to make a single layer.

Spoon half of the filling over the ladyfingers.

Sprinkle half of the blueberries over the filling.

Repeat the layers ending with the blueberries and the remaining teaspoon of lemon zest.

Cover with plastic wrap and refrigerate at least 24 hours before slicing and serving.