Lemon Tiramisu Recipe

Introduction

Lemon Tiramisu is a refreshing twist on the classic Italian dessert, featuring layers of lemon-dipped ladyfingers, creamy whipped mascarpone, and tangy homemade lemon curd. This no-bake dessert is elegant and perfect for spring or summer gatherings. With a bright citrus flavor and a hint of optional limoncello, it’s sure to impress your guests.

Ingredients

• 4 large egg yolks
• 2/3 cup granulated sugar (134g)
• 1 tablespoon lemon zest (6g), about 1 lemon
• 1/3 cup lemon juice (80mL), fresh squeezed (or limoncello as an alternative)
• Pinch of salt
• 6 tablespoons unsalted butter (85g), room temperature, chopped
• 3/4 cup lemon juice (180mL), fresh squeezed from about 2-3 lemons
• 1 cup water (240mL)
• 1/2 cup granulated sugar (100g)
• 1/4 cup limoncello (60mL), optional
• 8 oz mascarpone cheese (226g), room temperature
• 1 tablespoon lemon zest (6g)
• 1 1/2 cups heavy whipping cream (360mL)
• 1 package ladyfingers (7 oz package, about 24 lady fingers, Savoiardi brand)
• White chocolate, grated on top for garnish (optional)

Instructions

1. Step 1: Zest and juice the lemons. Set aside the lemon zest and juice for later use.
2. Step 2: Prepare the lemon curd by filling a small saucepan with 2 inches of water and bringing it to a simmer over medium heat. In a heat-proof bowl, whisk together egg yolks, 2/3 cup sugar, 1 tablespoon lemon zest, 1/3 cup lemon juice, and a pinch of salt until smooth. Place the bowl over the simmering water and cook, whisking constantly, until the mixture thickens to a gravy consistency, about 7–10 minutes. Remove from heat and stir in the butter until melted.
3. Step 3: Pour the lemon curd into a clean bowl, cover the surface with plastic wrap to prevent a skin from forming, and refrigerate while preparing the other components.
4. Step 4: Make the lemon syrup by combining 3/4 cup lemon juice, 1 cup water, and 1/2 cup sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar. Boil for 5 minutes, then remove from heat and cool completely to room temperature. Stir in limoncello if using.
5. Step 5: For the whipped mascarpone, mix mascarpone cheese with 1 tablespoon lemon zest. Using an electric mixer, whip in the heavy cream until medium to stiff peaks form, being careful not to over-mix.
6. Step 6: To assemble, quickly dip each ladyfinger in the lemon syrup and line the bottom of an 8×8 inch pan. Spread half of the whipped mascarpone over the ladyfingers. Stir the lemon curd and spoon it evenly on top. Repeat with another layer of dipped ladyfingers and the remaining whipped mascarpone. Smooth the top layer or pipe decoratively. Optionally garnish with grated white chocolate and extra lemon zest or slices.
7. Step 7: Refrigerate for at least 2 hours or preferably overnight to allow flavors to meld and the dessert to set.

Tips & Variations

• Use limoncello in the lemon syrup for a boozy, aromatic touch or omit it for a family-friendly version.
• To ensure your whipped mascarpone is light and fluffy, make sure the mascarpone and cream are at room temperature before mixing.
• For an extra decorative finish, top with fresh lemon slices or a dusting of powdered sugar along with grated white chocolate.
• If you prefer a less sweet dessert, reduce the sugar in the lemon syrup slightly.

Storage

Store Lemon Tiramisu covered in the refrigerator for up to 3 days. The dessert may soften as it sits, so it’s best enjoyed within this time frame. When ready to serve, you can let it sit at room temperature for 10–15 minutes to soften slightly, but avoid leaving it out too long to prevent spoilage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Lemon Tiramisu ahead of time?

Yes, this dessert is ideal for making ahead. Prepare it the day before to allow the flavors to fully develop and the layers to set nicely.

Can I substitute the ladyfingers with another cookie?

Ladyfingers are preferred for their texture and ability to soak up the lemon syrup without becoming too soggy. However, you could experiment with sponge cake or other firm, light cookies if needed.

Lemon Tiramisu Recipe

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★★★★★

4.7 from 113 reviews

Lemon Tiramisu is a refreshing twist on the classic Italian dessert, featuring layers of lemon syrup-dipped ladyfingers, whipped mascarpone infused with lemon zest, and a rich homemade lemon curd. This no-bake dessert is vibrant, flavorful, and perfect for spring and summer gatherings. The inclusion of optional limoncello adds a subtle boozy note, making it both elegant and easy to prepare in advance.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 40 minutes (including refrigeration)
• Yield: 9 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lemon Curd

• 4 large egg yolks
• 2/3 cup granulated sugar (134g)
• 1 Tablespoon lemon zest (6g, about 1 lemon)
• 1/3 cup lemon juice (80mL), fresh squeezed or limoncello
• Pinch salt
• 6 Tablespoons unsalted butter (85g), room temperature, chopped

Lemon Syrup

• 3/4 cup lemon juice (180mL), fresh squeezed (2–3 lemons)
• 1 cup water (240mL)
• 1/2 cup granulated sugar (100g)
• 1/4 cup limoncello (60mL), optional

Mascarpone Whipped Filling

• 8 oz mascarpone cheese (226g), room temperature
• 1 Tablespoon lemon zest (6g)
• 1 1/2 cups heavy whipping cream (360mL)

Assembly

• 1 package Lady Fingers (7 oz package, about 24 lady fingers, Savoiardi brand)
• White chocolate, grated for garnish (optional)

Instructions

1. Prepare Lemon Curd: Zest and juice the lemons and set aside. In a heat-proof bowl, whisk together 4 egg yolks, 2/3 cup sugar, 1 tablespoon lemon zest, 1/3 cup lemon juice, and a pinch of salt. Place the bowl over a saucepan with simmering water and cook over medium-low heat, whisking constantly until the mixture thickens to a gravy consistency (about 7-10 minutes). Remove from heat and stir in the chopped butter until smooth.
2. Cool Lemon Curd: Transfer the lemon curd to a clean bowl and cover the surface with plastic wrap to prevent a skin from forming. Refrigerate while preparing the lemon syrup and mascarpone filling.
3. Make Lemon Syrup: In a saucepan, combine 3/4 cup lemon juice, 1 cup water, and 1/2 cup sugar. Bring to a boil, stirring to dissolve sugar, then boil for 5 minutes. Remove from heat and allow to cool to room temperature or refrigerate to cool faster. Stir in 1/4 cup limoncello if using.
4. Prepare Mascarpone Filling: In a mixing bowl, combine mascarpone cheese and 1 tablespoon lemon zest. Using an electric mixer, fold in the heavy whipping cream and whip until medium to stiff peaks form. Avoid over-mixing to maintain smoothness and volume.
5. Assemble Tiramisu: Quickly dip each ladyfinger into the cooled lemon syrup and arrange in a single layer in the bottom of an 8×8 inch (or similar) dish. Spread half of the whipped mascarpone mixture evenly over the ladyfingers. Spoon the chilled lemon curd over the mascarpone layer, smoothing it evenly. Repeat the dipping and layering process with another layer of ladyfingers and finish with the remaining mascarpone mixture on top.
6. Garnish and Chill: Optionally, garnish the top layer with grated white chocolate or additional lemon zest and lemon slices for decoration. Cover and refrigerate the tiramisu for at least 2 hours or overnight to allow flavors to meld and dessert to set.

Notes

• For a boozy version, add limoncello to the lemon syrup. It’s optional but adds depth of flavor.
• Be careful not to over-whip the mascarpone and cream mixture to maintain a light and airy texture.
• Make sure to cover the lemon curd with plastic wrap directly on its surface while cooling to prevent a skin from forming.
• Best served chilled and can be made up to a day in advance.
• Use a sturdy brand of ladyfingers such as Savoiardi for best texture after dipping.
• Store leftover tiramisu covered in the refrigerator for up to 3 days.

Keywords: lemon tiramisu, lemon dessert, no-bake tiramisu, lemon curd tiramisu, lemon mascarpone dessert, Italian dessert, summer dessert, lemon syrup dessert