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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.

Ingredients

Scale

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

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