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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.

Ingredients

Scale

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

Find it online: https://cookwithyana.com/lemon-tiramisu-recipe/