Easy Lemon Tiramisu Recipe

Introduction

This easy lemon tiramisu is a refreshing twist on the classic Italian dessert. Light, creamy, and bursting with citrus flavor, it’s perfect for spring or summer gatherings. Plus, it’s eggless and simple to assemble, making it a great treat for home cooks of all levels.

Ingredients

• 20-24 Ladyfinger cookies
• 1 cup Water
• 1/2 cup Granulated sugar
• 2-3 tbsp Lemon juice
• 2-3 pcs Lemon peels
• 3/4 cup Cream (30-35% fat)
• 1 lb Mascarpone cheese
• 3/4 cup Icing sugar
• 3/4 cup Lemon curd (homemade or store-bought)
• 2 tbsp Lemon curd (for topping)
• Lemon slices (for decoration)

Instructions

1. Step 1: Prepare a non-metallic serving dish of your choice, about 6″x9″ in size works well.
2. Step 2: Make the lemon syrup by combining water, granulated sugar, and lemon peels in a small saucepan.
3. Step 3: Bring the mixture to a simmer over medium heat and cook for 5 minutes.
4. Step 4: Allow the syrup to cool, then whisk in the lemon juice and remove the lemon peels. Transfer to a bowl and set aside.
5. Step 5: Whip the cream in a chilled bowl for 4-5 minutes until soft to medium peaks form.
6. Step 6: In a large bowl, whisk together mascarpone cheese and icing sugar until smooth.
7. Step 7: Gently fold the whipped cream and lemon curd into the mascarpone mixture, being careful not to overmix.
8. Step 8: Assemble the tiramisu by quickly dipping each ladyfinger into the lemon syrup, one at a time.
9. Step 9: Arrange a single layer of soaked ladyfingers in your serving dish.
10. Step 10: Spread half of the mascarpone-lemon curd filling evenly over the ladyfingers.
11. Step 11: Add another layer of soaked ladyfingers on top of the filling.
12. Step 12: Spread the rest of the filling over the second layer of cookies.
13. Step 13: Optional: Drop small spoonfuls of lemon curd on top and gently swirl for decoration.
14. Step 14: Refrigerate the tiramisu for at least 8 hours or overnight to let the flavors develop.
15. Step 15: Garnish with fresh lemon slices before serving. Enjoy!

Tips & Variations

• Use chilled cream for better whipping results and a fluffier texture.
• For extra zing, add a teaspoon of lemon zest to the mascarpone mixture.
• If you prefer a less sweet dessert, reduce the icing sugar slightly.
• Try using a mix of lemon and orange curd for a citrus medley twist.

Storage

Store the lemon tiramisu covered in the refrigerator for up to 2 days. Because the ladyfingers soak up the syrup and cream, the texture is best enjoyed fresh, but it stays delicious chilled. Reheat is not recommended; serve it cold straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu without alcohol?

Yes, this recipe uses lemon syrup instead of traditional coffee and alcohol, making it perfect if you want an eggless, alcohol-free dessert.

What can I use if I can’t find mascarpone cheese?

You can substitute mascarpone with a mixture of cream cheese and heavy cream for a similar texture, but mascarpone provides the best authentic flavor.

Easy Lemon Tiramisu Recipe

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★★★★★

4.9 from 63 reviews

This Easy Lemon Tiramisu recipe offers a fresh, citrus twist on the classic Italian dessert. Featuring layers of ladyfinger cookies soaked in a tangy lemon syrup, combined with a smooth mascarpone and lemon curd cream, this no-egg recipe is perfect for a refreshing, light indulgence. It requires minimal cooking and an overnight chill to meld the flavors, making it ideal for make-ahead occasions.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 8 hours 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Lemon Syrup

• 1 cup Water
• 1/2 cup Granulated sugar
• 2–3 tbsp Lemon juice
• 2–3 pcs Lemon peels

For the Filling

• 3/4 cup Cream (30-35% fat)
• 1 lb Mascarpone cheese
• 3/4 cup Icing sugar
• 3/4 cup Lemon curd (Homemade or store-bought)

Assembly

• 20–24 Ladyfinger cookies
• 2 tbsp Lemon curd (for topping, optional)
• Lemon slices (for decoration)

Instructions

1. Prepare Serving Dish: Select a non-metallic serving dish such as a 6″x 9″ casserole or similar, in your preferred shape whether round, square, or rectangular.
2. Make Lemon Syrup: In a small saucepan, combine water, granulated sugar, and lemon peels. Heat over medium heat and bring to a simmer. Cook for 5 minutes to infuse the flavors, then remove from heat and let cool.
3. Add Lemon Juice: Once syrup has cooled, whisk in fresh lemon juice and remove the lemon peels. Transfer the syrup to a bowl, set aside.
4. Whip Cream: In a chilled bowl, whip the cream for 4-5 minutes until soft to medium peaks form, ensuring the cream holds its shape but remains light.
5. Mix Mascarpone Filling: In a large bowl, whisk together mascarpone cheese and icing sugar until smooth and creamy.
6. Combine Cream and Lemon Curd: Gently fold the whipped cream and lemon curd into the mascarpone mixture, being careful not to overmix to keep the texture airy.
7. Dip Ladyfingers: Quickly dip each ladyfinger cookie, one at a time, into the cooled lemon syrup to soak but not become soggy.
8. First Layer Assembly: Arrange a single layer of soaked ladyfingers evenly in the serving dish to form the base.
9. Spread Filling: Evenly spread half of the mascarpone and lemon curd mixture over the ladyfinger layer to create a creamy layer.
10. Second Layer: Repeat the dipping process and add another layer of soaked ladyfingers on top of the filling.
11. Top with Remaining Filling: Spread the remaining mascarpone-lemon curd mixture over the second layer of ladyfingers.
12. Optional Decoration: Drop small spoonfuls of lemon curd on top of the filling and swirl gently with a spoon to create decorative patterns.
13. Chill: Refrigerate the assembled tiramisu for at least 8 hours or overnight to allow the flavors to meld and the dessert to set properly.
14. Finish and Serve: Just before serving, decorate with fresh lemon slices for a bright presentation, then serve chilled and enjoy.

Notes

• Use good quality ladyfinger cookies for best texture.
• Lemon curd can be homemade or store-bought; homemade adds fresh flavor.
• Ensure the cream is whipped to soft peaks to avoid over-beating.
• Dipping ladyfingers briefly prevents sogginess but ensures proper moisture.
• This recipe is eggless, making it suitable for those avoiding raw eggs.
• Refrigerate for a full 8 hours or overnight for optimal flavor and texture.

Keywords: Lemon tiramisu, lemon dessert, no-egg tiramisu, mascarpone dessert, lemon curd tiramisu, easy tiramisu recipe, citrus tiramisu