Print

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.

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 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

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