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–+ servings
A slice of bright Lemon Tiramisu layered with creamy mascarpone and lemon curd, topped with lemon slices and powdered sugar.

Lemon Tiramisu

A bright and tangy twist on the classic Italian dessert, this Lemon Tiramisu offers a refreshing citrus flavor with creamy mascarpone and delicate ladyfingers.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Lemon Curd
  • 4 large egg yolks
  • 4 large eggs
  • 1/4 teaspoon sea salt
  • 1 1/4 cup granulated sugar
  • 2 lemons zested
  • 2/3 cup lemon juice freshly squeezed from about 2-3 lemons
  • 1/2 cup unsalted butter
Lemon Syrup
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 1 lemon peeled and juiced
  • 1 sprig basil optional
  • 1/4 cup limoncello optional
Filling
  • 1 1/2 cups heavy whipping cream cold
  • 1 1/2 cups lemon curd about half of the prepared
  • 1 lb mascarpone cheese room temperature
Assembly
  • 2 packs ladyfingers
  • lemon slices for decorating

Equipment

  • Medium saucepan
  • Wire strainer
  • Heat safe bowl
  • Mixing bowl
  • Electric mixer
  • Spatula

Method
 

  1. If using store bought lemon curd you will need 2 ½ cups, 725g, or 26oz by weight.
    In a medium saucepan, combine egg yolks, whole eggs, salt, sugar, lemon zest, and lemon juice. Whisk to combine.
  2. Heat on medium heat, whisking or stirring constantly. Let the lemon curd come to a simmer and thicken - approximately one minute after simmering.
  3. Once thickened, strain the curd through a wire strainer or cheesecloth to remove the zest and any lumps. Transfer to a non-metal heat safe bowl. Add butter to the curd and let sit for a minute to melt. Stir until fully melted and smooth.
  4. Cover with a piece of parchment paper or wrap placed directly on the surface and refrigerate until cold and thickened.
  5. While the lemon curd chills, prepare the lemon syrup. Combine water, sugar, lemon juice, peeled lemon zest, and basil (optional).
  6. Bring to a simmer on medium heat and let cool. Once cooled, strain out the lemon peels and set aside in a bowl for later. If using limoncello, add it in at this point.
  7. Chill your mixing bowl and whisk in the freezer for 5 minutes. Pour heavy whipping cream into the chilled mixing bowl and whip to stiff peaks (I recommend using an electric mixer).
  8. In a large bowl, combine half of the cooled lemon curd (set aside the other half in the fridge) and all of the mascarpone cheese. Whisk until fully combined and smooth. Do not overmix or the mascarpone will become gritty.
  9. Add whipped cream into the lemon curd mixture. Gently fold with a whisk or spatula to combine, being careful not to deflate the whipped cream.
  10. To assemble, dip ladyfingers briefly into the lemon syrup and arrange them in a single layer in the bottom of your serving dish. Spread half of the lemon mascarpone filling over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining filling. Decorate with lemon slices.
  11. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the ladyfingers to soften.

Notes

For the Lemon Syrup: You can make this ahead of time and store it in the refrigerator. If you don't have limoncello, you can omit it or add a little more lemon juice for extra tang.
For the Ladyfingers: Use firm, crisp ladyfingers for the best texture. If they are soft, they may become too mushy when soaked.

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