Lemon Tiramisu Recipe
Introduction
Lemon Tiramisu is a bright and refreshing twist on the classic Italian dessert. Bursting with citrus flavors, this creamy, layered treat combines zesty lemon curd, light mascarpone cream, and tender lady fingers soaked in lemon syrup. It’s perfect for those who love a tangy, elegant dessert that’s not overly sweet.
Ingredients
- 4 large egg yolks
- 2/3 cup granulated sugar (134g)
- 1 tablespoon lemon zest (6g), about 1 lemon
- 1/3 cup lemon juice (80mL), fresh squeezed (or limoncello)
- Pinch of salt
- 6 tablespoons unsalted butter (85g), room temperature, chopped
- ¾ cup lemon juice (180mL), fresh squeezed, from about 2-3 lemons
- 1 cup water (240mL)
- ½ cup granulated sugar (100g)
- ¼ cup limoncello (60mL), optional
- 8 oz mascarpone cheese (226g), room temperature
- 1 tablespoon lemon zest (6g)
- 1 ½ cups heavy whipping cream (360mL)
- 1 package lady fingers (7 oz, about 24, Savoiardi brand)
- White chocolate, grated on top as garnish (optional)
Instructions
- Step 1: Zest and juice the lemons and set aside.
- Step 2: Make the lemon curd: Fill the bottom of a small saucepan with about 2 inches of water and bring to a simmer over medium heat. In a heat-proof mixing bowl, whisk together the egg yolks, 2/3 cup sugar, 1 tablespoon lemon zest, 1/3 cup lemon juice, and a pinch of salt. Place the bowl over the simmering water and reduce heat to medium-low. Whisk constantly until the mixture thickens to a consistency similar to gravy, about 7-10 minutes. Remove from heat and stir in the chopped butter until smooth.
- Step 3: Cool the lemon curd by transferring it to a new bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate while you prepare the syrup and cream.
- Step 4: Make the lemon syrup: In a saucepan, combine ¾ cup lemon juice, water, and ½ cup sugar. Bring to a boil, stirring to dissolve the sugar, then boil for 5 minutes. Remove from heat and let cool completely to room temperature (or refrigerate to speed cooling). Stir in limoncello if using.
- Step 5: Prepare the whipped mascarpone: Combine mascarpone with 1 tablespoon lemon zest. Using an electric mixer, gently fold in the heavy whipping cream until medium to stiff peaks form. Avoid over-mixing to keep it light and airy.
- Step 6: Assemble the tiramisu: Quickly dip each lady finger into the lemon syrup, then line the bottom of an 8×8-inch pan with a layer of soaked lady fingers. Spread half the whipped mascarpone mixture over the lady fingers. Stir the lemon curd to loosen it, then spoon a layer evenly over the mascarpone. Repeat the process with another layer of dipped lady fingers, and finish by smoothing or piping the remaining mascarpone on top. Garnish with grated white chocolate and extra lemon zest or slices if desired.
- Step 7: Refrigerate the dessert for at least 2 hours, or preferably overnight, to allow the flavors to meld and the layers to set.
Tips & Variations
- For an adult twist, add limoncello to both the syrup and the lemon curd for a boozy kick.
- Use fresh lemons for the best vibrant flavor, but Meyer lemons can add a sweeter, floral note.
- If you prefer a less tangy dessert, reduce the lemon juice slightly in the syrup.
- Gently folding the cream into mascarpone preserves the light texture of the topping.
Storage
Store the lemon tiramisu covered tightly in the refrigerator for up to 3 days. The flavors develop even more after resting. When ready to serve, you can let it sit at room temperature for 10-15 minutes to soften slightly. Do not freeze, as the texture of the whipped cream and lady fingers may be compromised.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make lemon tiramisu ahead of time?
Yes, making it a day ahead is ideal. It allows the flavors to meld and the dessert to set properly, resulting in a creamier texture.
What can I substitute for lady fingers?
If you can’t find lady fingers, you can use sponge cake or pound cake slices. Just cut them into strips and dip briefly in the lemon syrup before layering.
PrintLemon Tiramisu Recipe
This Lemon Tiramisu is a refreshing twist on the classic Italian dessert, featuring layers of lemon-infused lady fingers, creamy mascarpone whipped with lemon zest, and a luscious homemade lemon curd. The dessert is bright, tangy, and creamy, perfect for a spring or summer treat.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 40 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Ingredients
Scale
Lemon Curd
- 4 large egg yolks
- 2/3 cup granulated sugar (134g)
- 1 Tablespoon lemon zest (6g, about 1 lemon)
- 1/3 cup lemon juice (80mL, fresh squeezed or limoncello)
- Pinch salt
- 6 Tablespoons unsalted butter (85g), room temperature, chopped
Lemon Syrup
- 3/4 cup lemon juice (180mL, fresh squeezed, from about 2–3 lemons)
- 1 cup water (240mL)
- 1/2 cup granulated sugar (100g)
- 1/4 cup limoncello (60mL) (optional)
Whipped Mascarpone
- 8 oz mascarpone cheese (226g), room temperature
- 1 Tablespoon lemon zest (6g)
- 1 1/2 cups heavy whipping cream (360mL)
Assembly
- 1 package Lady Fingers (7 oz package, about 24 lady fingers, Savoiardi brand)
- White chocolate, grated on top (optional garnish)
Instructions
- Zest and Juice Lemons: Zest and juice the lemons first and set aside to use for the lemon curd and syrup.
- Prepare Lemon Curd: Fill a small saucepan with 2 inches of water and bring to a simmer over medium heat. In a heatproof bowl, whisk together egg yolks, 2/3 cup sugar, 1 Tablespoon lemon zest, 1/3 cup lemon juice, and a pinch of salt. Place the bowl over the simmering water and cook on medium-low, whisking constantly until the mixture thickens to the consistency of gravy, about 7-10 minutes. Remove from heat and stir in the butter until melted and combined.
- Cool Lemon Curd: Transfer the lemon curd to a new bowl and cover the surface tightly with plastic wrap to prevent a skin from forming. Refrigerate while you prepare the rest of the dessert.
- Make Lemon Syrup: In a saucepan, combine 3/4 cup lemon juice, water, and 1/2 cup sugar. Bring to a boil while stirring until sugar dissolves. Boil for 5 minutes, then remove from heat. Allow to cool completely to room temperature or chill in the refrigerator. Once cooled, stir in limoncello if using.
- Whip Mascarpone Mixture: In a mixing bowl, combine mascarpone cheese with 1 Tablespoon lemon zest. Using an electric mixer, gradually add the heavy whipping cream and whip until medium to stiff peaks form. Be careful not to over-mix or it may become grainy.
- Assemble the Tiramisu: Quickly dip each lady finger into the lemon syrup and line the bottom of an 8×8 inch pan with a layer. Spread half of the whipped mascarpone over the lady fingers evenly. Stir the lemon curd to loosen it, then spoon an even layer over the mascarpone. Repeat the dipping and layering with the remaining lady fingers, then smooth or pipe the remaining whipped mascarpone on top. Optionally garnish with grated white chocolate, lemon zest, or lemon slices.
- Chill: Refrigerate the assembled tiramisu for at least 2 hours or preferably overnight to allow the flavors to meld and dessert to set before serving.
Notes
- To avoid curdling the lemon curd, whisk constantly and cook over gentle heat.
- If limoncello is not desired, simply omit it from the lemon syrup and lemon curd.
- Use fresh lemons for the best flavor and brightness.
- Lady fingers should be soaked quickly in syrup to prevent becoming soggy.
- Chilling overnight improves texture and flavor melding.
- Optional garnish of grated white chocolate adds a creamy sweetness and beautiful presentation.
Keywords: lemon tiramisu, lemon dessert, italian tiramisu recipe, mascarpone lemon dessert, lemon curd tiramisu, refreshing dessert
