First prepare the lemon cream: pour the lemon juice, sugar, cornstarch and milk into a saucepan with a thick bottom.
Mix well, then cook over low heat, stirring continuously, until it thickens into a smooth cream, then remove from the heat, stir in the limoncello, transfer to a low, wide container, cover with cling film and leave to cool completely.

Take the cream, remove the film and prepare the mould: line it with film and cover the bottom with a little cream.

Prepare the syrup by mixing milk and limoncello.
Take a Pavesino, fill it with cream and cover with a second biscuit, closing them like a sandwich.

Start composing the cake: quickly dip the filled Pavesini in the syrup, then arrange them in the mold, along the edges.
Continue filling the biscuits 2 at a time, moisten them and arrange them in the mould, trying not to leave any space between the biscuits: once the outer circle is complete, continue creating concentric circles.

Once the mold is filled, top with the remaining cream and leave to rest in the fridge overnight.

Gently turn upside down onto a serving plate, remove the mould and film and decorate as desired with fresh fruit.

The lemon and ladyfingers cake is ready, all you have to do is serve it.