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This Lemon Tiramisu recipe features layers of velvety homemade lemon curd, creamy filling, soft ladyfinger cookies, and lemon syrup for even more sweet-tart flavor. Go beyond traditional tiramisu and make this memorable dessert!
As we ease into cooler weather, it’s the perfect time to brighten things up with a burst of lemon and make homemade lemon bars, this citrusy and delicious lemon bundt cake, and the best lemon cookies!
Meet my new favorite obsession, Lemon Tiramisu! It’s a bright and citrusy spin on the classic Italian dessert. With layers of creamy mascarpone and zesty lemon curd, you’ll be going back for seconds in no time! If you love tiramisu and you love lemon, this citrusy blend of the two might be your new favorite dessert. Unlike a traditional tiramisu, you won’t find any chocolate in my lemon version, and I bet you won’t even miss it. I love how the bright acidity of the lemon plays against the creamy filling.
Why You’ll Love This Lemon Dessert
- So decadent. Tiramisu is a rich dessert by nature, and this version is no exception. A blend of heavy cream and Mascarpone cheese is accented by lemon curd, which is equally rich. You’ll want to cut small portions!
- A citrusy riff on tiramisu. Think of classic tiramisu, but kicked up a notch by the addition of tart-sweet homemade lemon curd mixed into the filling. You’ll also add a sweet lemon syrup over the top.
- Special. Lemon tiramisu is a one-of-a-kind, unforgettable dessert! It makes for a lovely and unexpected sweet to end an Italian-inspired meal, and it’s just as nice on the holiday table.
Recipe Ingredients
Below is a look at the ingredients needed to make this easy lemon tiramisu recipe. I’ve included some notes and substitutions, but for the full recipe, please scroll down to the recipe card at the end of this post.
For the Lemon Syrup
- Lemon Juice – Freshly squeezed lemon juice is so important in this recipe! it will give the best flavor.
- Water – Water is used to melt the sugar and create a smooth sauce.
- Granulated Sugar – To sweeten and thicken the syrup.
- Lemon Zest – Use the lemon zest from the lemons you used to squeeze for juice.
For the Lemon Curd
- Eggs – I use large eggs to make the lemon curd.
- Granulated Sugar – You’ll whisk the sugar with the eggs to sweeten and thicken the lemon curd mixture.
- Lemon Juice and Zest – Again, use fresh lemon juice and zest for the best-tasting results.
- Salt – A touch of salt brings out the sweetness of the lemon curd.
- Butter – Use unsalted butter so that it doesn’t compete with the sweetness of the lemon curd.
For the Mascarpone Cream and Assembly
- Heavy Cream – Keep the cream cold in the fridge until you are ready to whip it.
- Mascarpone Cheese – This creamy Italian cheese is the traditional filling for tiramisu. You should be able to find it in your grocery store’s cheese aisle. You can use cream cheese if that’s all you have, but mascarpone is best.
- Granulated Sugar – The sugar will help to balance all the flavors, enhance the richness of the mascarpone cheese mixture, and add sweetness to the creamy layers.
- Vanilla – A little pure vanilla extract adds depth of flavor.
- Lemon Zest – More lemon zest in the filling plays off the lemon curd.
- Ladyfinger Cookies – You can use any brand of ladyfingers you like.
How To Make Lemon Tiramisu
With layers of zesty lemon curd, soft ladyfingers soaked in lemon syrup, and a creamy mascarpone filling, this lemon curd tiramisu recipe is a tangy, sweet, and irresistible treat. Follow these simple steps below to make a dessert everyone will rave about!
- Make lemon syrup. Heat the lemon juice, water, granulated sugar, and lemon zest until the sugar has dissolved completely. Cool to room temperature.
- Prepare the eggs. Place the eggs in a heatproof bowl.
- Make lemon curd. Whisk in the sugar.
- Add remaining ingredients. Whisk in the lemon juice, lemon zest, and a pinch of salt then heat over medium-low, whisking constantly.
- Add butter. After the mixture has thickened, whisk in the butter 1 tablespoon at a time.
- Strain. Once thickened, strain the curd to remove any lumps. Cover with plastic and cool.
- Make filling. Whisk the heavy whipping cream until soft peaks form.
- Mix cheese. Beat the mascarpone cheese, granulated sugar, vanilla extract, and lemon zest until smooth.
- Combine. Gently fold the whipped cream.
- Assemble. Dip each ladyfinger briefly into the lemon syrup, then place them in a pan.
- Add lemon curd. Spread a layer of lemon curd over the ladyfingers.
- Add cream. Top with mascarpone cream.
- Repeat the process. Add another layer of dipped ladyfingers, lemon curd, and mascarpone cream.
- Top with lemon curd. Add lemon curd as the final top layer.
- Chill. Cover the dish with plastic wrap and refrigerate for at least 4 hours.
Chef’s Tips & Tricks
- Bring the Mascarpone to Room Temperature: For the smoothest filling, let the cheese sit out on the counter for a bit to warm up. This will help it to blend well with no lumps.
- Have Extra Cookies: Depending on the size of the pan you use, you may need a few more or a few less ladyfingers that I call for in the recipe. Make to have some extra cookies handy in case you need more than you anticipate.
- Dip Quickly: When dipping the ladyfingers in lemon syrup, work quickly. A brief dip will ensure they soak up the flavor without becoming too soggy.
- Lemon Curd Tip: If the lemon curd doesn’t thicken as desired after cooking, continue whisking over low heat until it reaches a custard-like consistency.
- Use Store-Bought Lemon Curd: To streamline this lemon tiramisu, grab a jar of lemon curd at the store and use it in place of the homemade lemon curd (though I do recommend making the homemade lemon curd!).
- Chill Well: For the best results, let the tiramisu chill for at least 4 hours or overnight to allow the layers to set fully and the flavors to meld perfectly.
How To Store Tiramisu
I prefer to finish lemon curd tiramisu within a few days after I make it so that it stays fresh and tart. But, if needed, you can freeze any leftovers for another time. Although the dessert may have a slightly different texture after defrosting, it will still be very good.
- Fridge – To store, cover the lemon tiramisu tightly with foil or place it in an airtight container and store it in the fridge for up to 5 days.
- Freezer – Wrap the tiramisu in a layer of plastic then a layer of foil and store it in the freezer for up to 3 months. Thaw the dessert completely in the fridge before eating it.
More Easy Desserts To Try
Lemon Tiramisu
This Lemon Tiramisu recipe features layers of velvety homemade lemon curd, creamy filling, and soft ladyfinger cookies topped with a drizzle of lemon syrup.
Ingredients
For the Lemon Syrup
- ½ cup freshly squeezed lemon juice
- 1 cup water
- 1½ cups granulated sugar
- 3 teaspoons lemon zest
For the Lemon Curd
- 6 large eggs, at room temperature
- 1½ cups granulated sugar
- 1 cup lemon juice
- 2 tablespoons lemon zest
- pinch of salt
- 10 tablespoons unsalted butter, at room temperature
For the Mascarpone Cream
- 1 cup heavy whipping cream, chilled
- 16 ounces mascarpone cheese
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest
For Assembly
- 25 ladyfinger cookies, adjusting the quantity as needed based on the size of the dish
Instructions
For the Lemon Syrup:
- In a medium saucepan, combine freshly squeezed lemon juice, water, granulated sugar, and lemon zest.
- Place the pan over medium heat and stir until the sugar has dissolved completely. Once dissolved, remove the pan from the heat and allow the lemon syrup to cool to room temperature. Set aside.
For the Lemon Curd:
- In a heatproof bowl, whisk together the eggs and granulated sugar until smooth, then add the lemon juice, lemon zest, and a pinch of salt until light and glossy.
- Heat over medium-low, whisking constantly to prevent curdling for 6-7 minutes, until the mixture thickens slightly.
- Gradually add the butter, one tablespoon at a time, whisking until the curd thickens. This should take about 5-6 minutes.
- Once thickened, remove the lemon curd from the heat and pass it through a fine-mesh sieve to remove any lumps.
- Place a piece of plastic wrap directly on the surface of the lemon curd, pressing it gently to cover the entire top. This will stop a skin from forming as it cools.
- Allow the curd to cool completely before using it in the tiramisu.
For the Mascarpone Cream:
- In a large mixing bowl, whisk the heavy whipping cream until soft peaks form. Set aside.
- In another bowl, beat the mascarpone cheese, granulated sugar, vanilla extract, and lemon zest until smooth and well-combined.
- Gently fold the whipped cream into the mascarpone mixture until it becomes light and fluffy.
For Assembly:
- Dip each ladyfinger briefly into the prepared lemon syrup, ensuring they are moistened but not soggy.
- Arrange a layer of soaked ladyfingers at the bottom of a 4-quart pan or baking dish, covering the base completely.
- Spread a layer of lemon curd over the ladyfingers, followed by of the mascarpone cream mixture.
- Repeat the process, creating another layer of dipped ladyfingers, lemon curd, and mascarpone cream.
- Finish the top with a final layer of lemon curd.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld together.
Notes
- When dipping the ladyfingers in lemon syrup, work quickly. A brief dip will ensure they soak up the flavor without becoming too soggy.
- If the lemon curd doesn’t thicken as desired after cooking, continue whisking over low heat until it reaches a custard-like consistency.
- For the best results, let the tiramisu chill for at least 8 hours or overnight, allowing the layers to fully set and the flavors to meld perfectly.
Nutrition
Calories: 803kcal | Carbohydrates: 91g | Protein: 10g | Fat: 46g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 261mg | Sodium: 113mg | Potassium: 137mg | Fiber: 1g | Sugar: 72g | Vitamin A: 1634IU | Vitamin C: 17mg | Calcium: 117mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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