Lemon Tiramisu Recipe

Introduction

This Lemon Tiramisu offers a refreshing twist on the classic dessert, combining bright citrus flavors with creamy mascarpone. It’s a perfect balance of tart and sweet, ideal for spring or summer gatherings.

Ingredients

• 3/4 cup freshly-squeezed lemon juice
• 3/4 cup water
• 1 1/4 cup granulated sugar
• 3 tablespoons lemon zest
• 7 egg yolks
• 1 whole egg
• 1 cup granulated sugar
• ½ cup lemon juice
• 3 tablespoons lemon zest
• ⅛ teaspoon salt
• 5 tablespoons unsalted butter, cut into half-inch pieces
• 1 1/3 cup heavy cream
• 16 ounces mascarpone cheese
• ¾ cup granulated sugar
• ½ cup lemon syrup (from recipe above)
• 1 teaspoon vanilla extract
• 1 (7 oz) package Savoiardi ladyfingers (about 24)

Instructions

1. Step 1: Make the Lemon Syrup by combining lemon juice, water, 1 1/4 cup sugar, and 3 tablespoons lemon zest in a medium saucepan over medium-high heat. Bring to a simmer, stirring occasionally to dissolve the sugar. Let simmer for 5 minutes until slightly reduced. Remove from heat, strain through a fine-mesh sieve, and refrigerate until completely cool.
2. Step 2: Prepare the Lemon Curd by whisking egg yolks, whole egg, and 1 cup sugar in a saucepan until combined. Stir in ½ cup lemon juice, 3 tablespoons lemon zest, and salt. Add butter pieces, and cook over medium-low heat, stirring constantly for 5-8 minutes until thickened. Strain into a bowl, cover with plastic wrap, and chill until cold.
3. Step 3: Whip the heavy cream in a stand mixer with the whisk attachment until stiff peaks form. Transfer to a separate bowl. Switch the mixer to the paddle attachment and beat mascarpone cheese, ¾ cup sugar, ½ cup lemon syrup, and vanilla on high until combined. Fold in about one cup of whipped cream, then gently fold in the remainder.
4. Step 4: Quickly dip the ladyfingers one at a time into the lemon syrup, ensuring they are soaked but not soggy. Arrange 12 ladyfingers in two straight rows in an 8-inch square dish. Spread half the lemon curd evenly over the ladyfingers, then half the mascarpone filling.
5. Step 5: Add another layer of lemon syrup-soaked ladyfingers on top of the filling. Spread the remaining lemon curd over these ladyfingers, then half of the remaining mascarpone filling. Transfer the rest of the filling to a pastry bag and pipe it evenly over the top.
6. Step 6: Cover the dish and refrigerate for at least 6 hours before serving to allow flavors to meld.

Tips & Variations

• For extra lemon flavor, add a teaspoon of lemon extract to the mascarpone filling.
• Use a gentle dipping motion with ladyfingers to avoid them becoming too soggy and falling apart.
• You can substitute limoncello for half of the lemon syrup for an adult twist.
• Make sure to strain the lemon curd well to avoid any cooked egg bits in your dessert.

Storage

Store leftover tiramisu covered tightly in the refrigerator for up to 3 days. Refrain from freezing as the texture may change. Serve chilled, and if desired, allow it to sit at room temperature for 10 minutes before serving for the best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lemon tiramisu ahead of time?

Yes, it’s best to make it at least 6 hours ahead or preferably overnight. This resting time helps the flavors to combine and the ladyfingers to soften perfectly.

Is it safe to use raw eggs in this recipe?

This recipe uses cooked lemon curd, which involves heating eggs gently until thickened, making it safe to consume. If you’re concerned, use pasteurized eggs for extra safety.

Lemon Tiramisu Recipe

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★★★★★

4.8 from 122 reviews

This Lemon Tiramisu is a fresh and zesty twist on the classic Italian dessert, combining tangy lemon curd, luscious mascarpone filling, and delicate ladyfingers soaked in lemon syrup. It’s a creamy, citrusy treat that’s perfect for spring and summer gatherings or anytime you crave a bright, refreshing dessert.

• Author: mia
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 6 hours 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lemon Syrup

• 3/4 cup freshly-squeezed lemon juice
• 3/4 cup water
• 1 1/4 cup granulated sugar
• 3 tablespoons lemon zest

Lemon Curd

• 7 egg yolks
• 1 whole egg
• 1 cup granulated sugar
• 1/2 cup lemon juice
• 3 tablespoons lemon zest
• 1/8 teaspoon salt
• 5 tablespoons unsalted butter, cut into half-inch pieces

Mascarpone Filling

• 1 1/3 cup heavy cream
• 16 ounces mascarpone cheese
• 3/4 cup granulated sugar
• 1/2 cup lemon syrup (from lemon syrup recipe above)
• 1 teaspoon vanilla extract

Assembly

• 1 (7 oz) package Savoiardi ladyfingers (about 24)

Instructions

1. Make the Lemon Syrup: Combine lemon juice, water, sugar, and lemon zest in a medium saucepan over medium-high heat. Bring to a simmer while stirring occasionally until the sugar dissolves. Let the mixture simmer gently for 5 minutes until slightly reduced. Remove from heat, strain through a fine-mesh sieve into a shallow bowl, and refrigerate until fully cooled.
2. Make the Lemon Curd: In a medium saucepan, whisk together egg yolks, whole egg, and sugar until just combined. Add lemon juice, lemon zest, and salt, then stir in the butter pieces. Cook over medium-low heat, stirring constantly, until the mixture thickens, about 5 to 8 minutes. Strain the curd through a fine-mesh strainer into a bowl, cover with plastic wrap, and refrigerate until completely cool.
3. Make the Mascarpone Filling: Using a stand mixer with a whisk attachment, whip heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl. Replace whisk with the paddle attachment on the mixer, add mascarpone cheese, sugar, lemon syrup, and vanilla, beating on high until smooth. Fold about a cup of whipped cream into the mascarpone mixture, then gently fold in the remaining whipped cream until fully incorporated.
4. Assemble the Tiramisu: Quickly dip each ladyfinger into the lemon syrup until soaked but not soggy, then arrange an even layer (two rows of six) along the bottom of an 8-inch square dish. Spread half of the lemon curd over the ladyfingers, then spread half of the mascarpone filling over the curd. Add another layer of syrup-soaked ladyfingers on top. Spread the remaining lemon curd over the ladyfingers, then spread half of the remaining mascarpone filling over that. Transfer the last mascarpone filling into a pastry bag and pipe evenly over the top.
5. Chill Before Serving: Cover the assembled tiramisu and refrigerate for at least 6 hours to allow flavors to meld and the dessert to set properly. Serve chilled.

Notes

• When dipping ladyfingers, avoid soaking them too long to prevent a soggy dessert.
• Make sure the lemon curd and lemon syrup are completely cooled before assembling to keep the mascarpone filling stable.
• Using fresh lemon zest enhances the bright citrus flavor of the dessert.
• This dessert benefits from resting overnight to let flavors deepen.
• Leftovers can be stored covered in the refrigerator for up to 3 days.

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