Lemon Tiramisu Recipe

Introduction

Lemon Tiramisu is a bright and refreshing twist on the classic Italian dessert. With layers of zesty lemon curd, mascarpone filling, and lemon-soaked ladyfingers, it offers a perfect balance of creamy and citrus flavors that delight the palate.

Ingredients

• 3/4 cup freshly-squeezed lemon juice
• 3/4 cup water
• 1 1/4 cup granulated sugar (for lemon syrup)
• 3 tablespoons lemon zest (for lemon syrup)
• 7 egg yolks
• 1 whole egg
• 1 cup granulated sugar (for lemon curd)
• 1/2 cup lemon juice
• 3 tablespoons lemon zest (for lemon curd)
• 1/8 teaspoon salt
• 5 tablespoons unsalted butter, cut into half-inch pieces
• 1 1/3 cup heavy cream
• 16 ounces mascarpone cheese
• 3/4 cup granulated sugar (for mascarpone filling)
• 1/2 cup lemon syrup (from the lemon syrup 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, granulated sugar, and lemon zest in a medium saucepan over medium-high heat. Bring to a simmer, stirring occasionally until sugar dissolves. Let simmer for 5 minutes until slightly reduced. Remove from heat, strain through a fine-mesh sieve into a shallow bowl, and refrigerate until completely cool.
2. Step 2: Prepare the lemon curd by whisking together egg yolks, whole egg, and sugar in a medium saucepan. Add lemon juice, lemon zest, and salt, then stir in the butter. Cook over medium-low heat, stirring constantly, until thickened (about 5-8 minutes). Strain curd through a fine-mesh sieve into a bowl, cover, and chill in the refrigerator until cool.
3. Step 3: Whip the heavy cream in a stand mixer fitted with the whisk attachment until stiff peaks form. Transfer the whipped cream to a separate bowl. Replace the whisk with the paddle attachment.
4. Step 4: To the mixer bowl, add mascarpone cheese, sugar, chilled lemon syrup, and vanilla extract. Beat on high until smooth. Fold in about one cup of the whipped cream by mixing, then gently fold in the remaining whipped cream to maintain airiness.
5. Step 5: Quickly dip ladyfingers one at a time into the lemon syrup until soaked but not soggy. Arrange them in two straight rows of six to form an even layer in an 8-inch square dish.
6. Step 6: Spread half of the lemon curd evenly over the ladyfingers, then half of the mascarpone filling on top of the curd.
7. Step 7: Add another layer of lemon syrup-soaked ladyfingers over the filling. Spread the remaining lemon curd over this layer, then half of the remaining mascarpone filling.
8. Step 8: Transfer the remaining mascarpone filling to a pastry bag fitted with a large round tip (or use a gallon ziplock bag with the corner cut). Pipe the filling evenly over the dessert to cover the surface.
9. Step 9: Cover the dish and refrigerate the tiramisu for at least 6 hours before serving to allow flavors to meld and the dessert to set.

Tips & Variations

• Use freshly squeezed lemon juice and zest for the brightest flavor and best aroma.
• Chill the lemon syrup and curd completely before assembling to help the tiramisu set properly.
• For a lighter version, substitute half of the mascarpone cheese with ricotta.
• Add a sprinkle of powdered sugar or lemon zest on top before serving for a pretty finish.
• If you prefer a sweeter dessert, increase the sugar in the mascarpone filling by 2 tablespoons.

Storage

Store the lemon tiramisu covered in the refrigerator for up to 3 days. It is best enjoyed chilled. When ready to serve, remove from the fridge and let sit at room temperature for 10–15 minutes to soften slightly. Avoid freezing, as the texture of the mascarpone and lemon curd may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lemon tiramisu ahead of time?

Yes, it’s perfect for making a day ahead. The flavors will develop more fully after resting overnight in the refrigerator.

What if I can’t find Savoiardi ladyfingers?

You can substitute with any crisp, dry sponge or butter cookies. Just be sure to dip them quickly in the lemon syrup to avoid sogginess.

Lemon Tiramisu Recipe

Print Recipe

★★★★★

4.6 from 57 reviews

This refreshing Lemon Tiramisu is a citrus twist on the classic Italian dessert, featuring layers of lemon syrup-soaked ladyfingers, tangy lemon curd, and rich mascarpone cream. Perfectly balanced with bright lemon flavors and creamy texture, it’s an elegant dessert that’s ideal for spring and summer gatherings.

• Author: Nora
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 6 hours 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

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 recipe above)
• 1 teaspoon vanilla extract

Assembly

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

Instructions

1. Make the Lemon Syrup: Combine the lemon juice, water, sugar, and lemon zest in a medium saucepan over medium-high heat. Stir occasionally to dissolve the sugar. Bring to a simmer and allow it to cook for 5 minutes until slightly reduced. Remove from heat and strain the syrup through a fine-mesh sieve into a shallow bowl. Refrigerate until completely cool.
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, whisking to combine. Add the butter pieces. Cook over medium-low heat, stirring constantly, until the mixture thickens, approximately 5-8 minutes. Immediately strain through a fine mesh strainer into a bowl, cover with plastic wrap, and refrigerate until completely chilled.
3. Make the Mascarpone Filling: Using a stand mixer with the whisk attachment, whip the heavy cream to stiff peaks and set aside. Switch to the paddle attachment. Add mascarpone cheese, sugar, lemon syrup, and vanilla to the mixer bowl and beat on high until smooth. Add about one cup of the whipped cream and beat until incorporated. Gently fold in the remaining whipped cream by hand to maintain fluffiness.
4. Assemble the Tiramisu: Quickly dip each ladyfinger one at a time into the lemon syrup until soaked but not soggy. Arrange a layer of 12 ladyfingers (two rows of six) at the bottom of an 8-inch square dish. Spread half of the lemon curd evenly over the ladyfingers, then spread half of the mascarpone filling on top. Add another soaked layer of ladyfingers on top of the filling. Spread the remaining lemon curd over this layer, followed by half of the remaining mascarpone filling. Transfer the last of the mascarpone filling into a pastry bag with a large round tip (or a ziplock bag with the corner cut off) and pipe it evenly over the top layer to finish. Cover and refrigerate for at least 6 hours before serving.

Notes

• For best results, dip ladyfingers quickly to avoid sogginess and maintain texture.
• Lemon syrup can be prepared a day in advance and refrigerated.
• Ensure the lemon curd is fully chilled before layering to keep the tiramisu firm.
• Use fresh lemons for vibrant flavor, especially their zest and juice.
• The tiramisu will keep well in the refrigerator for up to 2 days, making it ideal for make-ahead dessert plans.

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