Lemon Tiramisu
Lemon Tiramisu layers syrup-dipped ladyfingers with mascarpone cream and homemade lemon curd for a chilled dessert that tastes creamy, bright, and fresh. It is a make-ahead no-bake dessert for spring dinners, summer parties, Easter tables, or any sweet moment that needs a citrus finish.
Equipment
- Medium saucepan
- Whisk
- Mixing bowls
- Hand mixer or stand mixer
- 8-inch square dish
- Fine grater or zester
Ingredients
- 4 large egg yolks
- 2/3 cup granulated sugar for lemon curd
- 1 tablespoon lemon zest for lemon curd
- 1/3 cup fresh lemon juice or limoncello for the curd
- 1 pinch salt
- 6 tablespoons unsalted butter room temperature and chopped
- 3/4 cup fresh lemon juice for syrup
- 1 cup water
- 1/2 cup granulated sugar for syrup
- 1/4 cup limoncello optional
- 8 oz mascarpone cheese room temperature
- 1 tablespoon lemon zest for mascarpone cream
- 1 1/2 cups heavy whipping cream
- 7 oz ladyfingers about 24 Savoiardi
Instructions
- Whisk egg yolks, 2/3 cup sugar, 1 tablespoon lemon zest, 1/3 cup lemon juice, and salt in a medium saucepan.
- Cook over medium-low heat, stirring constantly, until the lemon curd thickens enough to coat a spoon.
- Remove the pan from the heat and whisk in the chopped butter until the curd looks smooth and glossy.
- Combine 3/4 cup lemon juice, water, and 1/2 cup sugar in a saucepan and simmer until the sugar dissolves.
- Cool the syrup completely, then stir in the limoncello if using it.
- Whip the heavy cream to soft peaks, then gently blend in mascarpone cheese and lemon zest until smooth.
- Quickly dip ladyfingers into the cooled lemon syrup and arrange them in a single layer in the dish.
- Spread half the mascarpone cream over the ladyfingers and spoon a thin layer of lemon curd over the cream.
- Repeat the dipped ladyfinger, mascarpone cream, and lemon curd layers, then cover and chill for at least 6 hours.
Notes
Storage: Cover Lemon Tiramisu tightly and refrigerate for up to 3 days. The texture is best during the first 24 to 48 hours.
Freezing: Freeze wrapped slices for up to 1 month. Thaw overnight in the refrigerator and serve cold.
Best Tips: Dip ladyfingers quickly so they soften without turning soggy. Let the syrup and curd cool before layering.
Chilling Tips: Chill at least 6 hours, though overnight gives the cleanest slices and most settled flavor.
Variations: Skip limoncello for an alcohol-free dessert, or add berries between layers for extra color and freshness.
Serving Ideas: Garnish with lemon zest, thin lemon slices, or fresh berries just before serving for a brighter finish.