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Lemon Tiramisu Recipe

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★★★★★

4.8 from 122 reviews

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.

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

  1. Zest and Juice Lemons: Zest and juice the lemons first and set aside to use for the lemon curd and syrup.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://famdishes.com/lemon-tiramisu-recipe-2/