Ready for Carboy?

I'm making some hard lemonade.

From October 23 to November 2 it was in a bucket covered with a cloth. I stirred daily. It went from 1.080 to 1.050.

On November 2 I put the cover on the bucket and put an airlock on it. I was away from home until today.

I checked it today and it's at 1.042. I did not stir.

Do you recommend I leave it as is and then transfer to a Carboy around 1.030. Do I stir again?

Let me know your thoughts

Thanks

Yup, I'd put it in the carboy now.
Personally, when the lemon wine I'm making uses bottled, store-bought lemon juice I just use a funnel and pour from the bucket into the carboy as it comes with a pretty stiff dose of sulfites in it already. I don't "rack off" so to speak, at this stage.

Once it's in the carboy, when the fermentation slows way down the must will clear considerably and the yeast will fall out of suspension and end up at the bottom of the carboy. That is when I re-rack properly off of the lees into a fresh carboy.