why make this recipe
I love lemon anything. This tiramisu is bright and soft. It feels light but still indulgent. The lemon curd layer wakes up your taste buds. It’s a perfect spring or summer dessert. I often serve it alongside a slice of lemon blueberry sourdough bread for a citrusy spread of flavors.
how to make Lemon Tiramisu
This version swaps coffee for a lemon syrup and layers mascarpone with lemon curd. It’s easier than it sounds. Read each step first. Then take your time and enjoy.
Ingredients:
¾ cup freshly-squeezed lemon juice, ¾ cup water, 1 ¼ cup granulated sugar, 3 tablespoons lemon zest, 7 egg yolks, 1 whole egg, 1 cup granulated sugar, ½ cup lemon juice, 3 tablespoons lemon zest, ⅛ teaspoon salt, 5 tablespoons unsalted butter, cut into half-inch pieces, 1 ⅓ cup heavy cream, 16 ounces mascarpone cheese, ¾ cup granulated sugar, ½ cup lemon syrup (from recipe above), 1 teaspoon vanilla, 1 (7 oz) package savoiardi ladyfingers (about 24)
Directions:
- Make the lemon syrup. Combine ¾ cup lemon juice, 3 tablespoons zest, and 1 ¼ cup sugar in a saucepan. Warm it over medium heat. Stir until the sugar dissolves and the mixture is glossy. Let it cool.
- Make the lemon curd. Whisk 7 egg yolks and 1 whole egg with 1 cup sugar. Add ½ cup lemon juice, 3 tablespoons zest, and ⅛ teaspoon salt. Cook the mixture over low heat, stirring constantly, until it thickens. Remove from heat and whisk in 5 tablespoons butter, piece by piece. Chill the curd.
- Chill and whip the cream. Put a bowl and beaters in the fridge for 10 minutes. Pour 1 ⅓ cup heavy cream into the chilled bowl. Beat until soft peaks form.
- Make the mascarpone filling. Blend 16 ounces mascarpone with ¾ cup sugar and ½ cup lemon syrup until smooth. Fold the whipped cream into the mascarpone gently. Add 1 teaspoon vanilla. Fold in a few spoonfuls of lemon curd for ripple pockets of lemon.
- Assemble. Quickly dip each savoiardi ladyfinger into the lemon syrup—don’t soak them. Layer the soaked ladyfingers in an even layer in a dish. Spread half the mascarpone mixture over them. Add dollops of lemon curd. Repeat with another ladyfinger layer and the remaining mascarpone. Smooth the top.
- Chill. Refrigerate for at least four hours or overnight. The flavors mellow and meld while it sets.
I like to bake a few small treats to serve on the side, such as lemon drop sugar cookies. They give a nice textural contrast.
how to serve Lemon Tiramisu
Keep it chilled until just before serving. Slice with a sharp knife and wipe the blade between cuts. Serve on chilled plates. A small spoon works best for scooping the creamy layers. For a brunch spread, pair this with warm coffee or a light sparkling wine. It also complements richer breads like raspberry lemon sourdough rolls for a pretty table.
how to store Lemon Tiramisu
Cover the dish tightly with plastic wrap. Store in the fridge for up to 3 days. The texture stays best on day one and two. Do not freeze. Freezing changes the cream and makes it grainy.
tips to make Lemon Tiramisu
- Use room-temperature eggs for a smoother curd.
- Don’t overwhip the cream. Stop at soft peaks.
- Dip ladyfingers very quickly. They should be moist, not soggy.
- Make the tiramisu a day ahead for the best flavor.
- If you like a twist, serve slices with toasted nuts or a drizzle of extra lemon curd. I also enjoy this with a warm slice of lemon blueberry loaf on the side for extra citrus comfort.
variation (if any)
You can swap part of the lemon curd for raspberry curd for a brighter color and tartness. Or fold in a few crushed amaretti cookies to the mascarpone for a nutty note. If you prefer a lighter sweet, reduce the mascarpone sugar by a few tablespoons. For a cookie plate, pair this with extra lemon drop sugar cookies for dipping.
FAQs
Q: Can I use store-bought lemon curd?
A: Yes. Store-bought curd works fine. Taste it first and adjust sugar in the mascarpone if needed.
Q: Is it safe to use raw eggs in the curd?
A: The curd is cooked until thick, which reduces risk. If you are concerned, use pasteurized eggs.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free ladyfingers or substitute thin slices of gluten-free sponge cake.
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Lemon Tiramisu
- Total Time: 180 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A bright and indulgent twist on traditional tiramisu with layers of lemon curd and mascarpone.
Ingredients
- ¾ cup freshly-squeezed lemon juice
- ¾ cup water
- 1 ¼ cup granulated sugar
- 3 tablespoons lemon zest
- 7 egg yolks
- 1 whole egg
- 1 cup granulated sugar
- ½ cup lemon juice
- 3 tablespoons lemon zest
- ⅛ teaspoon salt
- 5 tablespoons unsalted butter, cut into half-inch pieces
- 1 ⅓ cup heavy cream
- 16 ounces mascarpone cheese
- ¾ cup granulated sugar
- ½ cup lemon syrup
- 1 teaspoon vanilla
- 1 (7 oz) package savoiardi ladyfingers (about 24)
Instructions
- Make the lemon syrup: Combine lemon juice, zest, and sugar in a saucepan. Warm it over medium heat, stirring until the sugar dissolves. Let it cool.
- Make the lemon curd: Whisk egg yolks, whole egg, and sugar. Add lemon juice, zest, and salt. Cook over low heat, stirring constantly, until thickened. Remove from heat and whisk in butter. Chill the curd.
- Chill and whip the cream: Chill a bowl and beaters for 10 minutes, then beat heavy cream until soft peaks form.
- Make the mascarpone filling: Blend mascarpone, sugar, and lemon syrup until smooth. Gently fold in whipped cream and vanilla. Add spoonfuls of lemon curd for ripples.
- Assemble: Quickly dip ladyfingers into lemon syrup and layer in a dish. Spread half of the mascarpone mixture, add dollops of lemon curd, then repeat layers.
- Chill: Refrigerate for at least 4 hours or overnight to let flavors meld.
Notes
Serve chilled with a sharp knife for slicing. Pairs well with sparkling wine or coffee.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 35g
- Sodium: 100mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg
Keywords: tiramisu, lemon dessert, spring dessert, mascarpone, no coffee tiramisu
