Lemon Tiramisu is a fresh twist on the classic Italian coffee tiramisu. In this recipe I am swapping the coffee and cocoa for bright lemon flavors.
Lemon tiramisu is made with layers of ladyfingers that are soaked in lemon syrup than they are topped with creamy mascarpone and a lemon curd. This version is way lighter and more refreshing than the original. It’s perfect for warm weather!
Why I Love This Recipe?
I love this Lemon Tiramisu because it’s a unique take on the classic coffee Tiramisu. The lemon curd with creamy mascarpone is a perfect mix, that creates a delicious and very light and refreshing dessert!
It’s a no bake dessert and this makes it super easy to prepare. You can make it with or without alcohol, so that everyone can enjoy the delicious flavor! And it’s great for making ahead of the time. Every time I make this, it’s always a hit. Especially in spring and summer gatherings!
Key Ingredients
For the Lemon Curd
- Egg yolks: Give a lot of richness and they help thicken the curd. Make sure to whisk the eggs constantly to avoid them from curdling.
- Sugar: Sweetens the curd and it helps balancing the tartness of the lemon. You can also use honey ar a sugar substitute if needed.
- Lemon juice and zest: The star ingredients that give the delicious and creamy lemon curd the bright and flavor. Use only freshly squeezed lemon juice.
- Butter: Butter adds creaminess and a smooth texture to the lemon curd. Use unsalted butter for the best control over salt content, but i find that salted butter works well, with this dessert.
For the Lemon Syrup
- Lemon juice: Freshly squeezed is the best for the brightest and most delicious flavor.
- Water: Dilutes the lemon juice for a milder syrup.
- Sugar: Sweetens the syrup, making it the perfect balance for soaking the ladyfingers.
For the Mascarpone Cream
- Mascarpone cheese: It’s an Italian creamy cheese that adds rich and smooth texture to the cream layer. It’s very important for the authentic taste and texture of tiramisu.
- Heavy whipping cream: Helps to lighten the mascarpone and create a fluffy texture. Make sure it’s cold before whipping.
- Sugar: Sweetens the mascarpone cream to complement the tart lemon curd.
For Assembly
- Ladyfingers: These sponge-like cookies are perfect for soaking up the lemon syrup. They provide structure to the tiramisu and a subtle sweetness that complements the lemon flavors.
- Candied lemon slices (optional): A decorative and flavorful topping that adds a bit of extra zest and sweetness.
How to Serve?
Serve this Lemon Tiramisu chilled, straight from the refrigerator. It’s really perfect on its own but it can also be dressed up with whipped cream or powdered sugar.
You can pair it with fresh berries or a few candied lemon slices for a more beautiful presentation. This dessert is really perfect for spring and summer gatherings or as a refreshing end to a meal. Enjoy it with a glass of limoncello or a hot cup of tea for a complete experience.
Expert Tips
Use Fresh Lemon Juice and Zest: Always go for fresh lemons! The juice gives a bright and fresh flavor and the zest make the lemon flavor pop.
Chill Time is Key: Let the tiramisu chill for at least 4 hours or even better overnight. This step lets the flavors come together and gives the dessert that perfect firm texture. Trust me, it’s worth the wait!
Whip to Soft Peaks: When whipping the heavy cream, stop at soft peaks. This keeps the cream light and fluffy, making it easy to fold into the mascarpone without losing the airiness.
Add a Boozy Twist: Want to take it up a notch? Add a splash of limoncello to the lemon syrup for a grown-up version with a deeper flavor and a little kick.
Variations and Substitutions
Gluten-Free Version: Swap regular ladyfingers for gluten-free ones. Just double-check that all other ingredients are gluten-free too.
Alcohol-Free Option: Skip the limoncello and use the standard lemon syrup for a version that’s perfect for kids or anyone avoiding alcohol.
Orange Tiramisu: Try replacing the lemon juice and zest with orange for a sweeter, less tart dessert that’s just as refreshing.
Lemon and Berry Tiramisu: Add a layer of fresh berries like blueberries or raspberries between the ladyfingers and mascarpone cream. The fruit pairs beautifully with the lemon flavor!
How to Store?
Lemon Tiramisu can be stored in the refrigerator for up to 3 days. Keep it in an airtight container or cover the dish tightly with plastic wrap to maintain freshness.
Because this dessert is best served cold, there’s no need to reheat—just remove it from the fridge and serve straight away.
If you plan to make this dessert ahead, it’s ideal to prepare it the day before to allow the flavors to meld and the layers to set.
Print
Lemon Tiramisu Recipe
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
Description
Lemon Tiramisu is a refreshing, no-bake dessert made with layers of ladyfingers soaked in lemon syrup, creamy mascarpone, and tangy lemon curd. Perfect for spring and summer, this twist on a classic Italian dessert is sure to impress!
Ingredients
For the Lemon Curd:
- 4 large egg yolks
- 1/2 cup sugar
- 1/3 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- 4 tablespoons unsalted butter, cut into small pieces
For the Lemon Syrup:
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1/4 cup water
- 2 tablespoons sugar
For the Mascarpone Cream:
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- 1/3 cup sugar
For Assembly:
- 24 ladyfingers
- Candied lemon slices, for garnish (optional)
Instructions
- Make the Lemon Curd: In a small saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat and stir in the butter until melted and smooth. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate until cool.
- Prepare the Lemon Syrup: In a small bowl, combine the lemon juice, water, and sugar. Stir until the sugar is dissolved. Set aside.
- Make the Mascarpone Cream: In a large bowl, beat the mascarpone cheese, heavy whipping cream, and sugar until soft peaks form. Be careful not to overbeat.
- Assemble the Tiramisu: Dip each ladyfinger into the lemon syrup for a few seconds and arrange a layer in the bottom of a baking dish. Spread half of the mascarpone cream over the ladyfingers, then spread half of the lemon curd on top. Repeat with a second layer of soaked ladyfingers, lemon curd and mascarpone cream.
- Chill: Cover the tiramisu and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the tiramisu to set.
- Serve: Garnish with candied lemon slices if desired and serve chilled.
Notes
For a boozy version, add a splash of limoncello to the lemon syrup.
Make sure to chill the tiramisu long enough for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: –
- Category: Dessert
- Cuisine: Italian
Nutrition
- Calories: 320
- Sugar: 24g
- Fat: 18g
- Carbohydrates: 36g
- Protein: 5g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, Lemon Tiramisu is perfect for making ahead. It actually tastes better after chilling for several hours or overnight, allowing the flavors to meld together beautifully.
Can I use store-bought lemon curd?
Absolutely! Store-bought lemon curd can save time and still tastes great. Just make sure to use a good-quality brand for the best flavor.
Can I freeze Lemon Tiramisu?
It’s not recommended to freeze this dessert as the texture may change upon thawing. It’s best enjoyed fresh or after being refrigerated for up to 3 days.
Hello,
Can you please share the size baking pan you used to assemble this dessert?
Hello! You can use a 9×9 inch pan, but it will work in any pan – just the height of the dessert will be different 🙂
After you make the lemon curd and it cool down . Can you mix the mascarpone into the lemon curd and after incorporated mix in the heavy cream ? That is how I do my regular tiramisu so I am just wondering if the same process could be used . Thanks John
Hi John! 😊 Yes, you can absolutely do it that way. Mixing the cooled lemon curd into the mascarpone first, then folding in the whipped heavy cream, works well and is very similar to how many people make classic tiramisu.
The only thing I’d recommend is making sure the lemon curd is completely cooled before adding it to the mascarpone, and then gently fold in the whipped cream rather than beating it. That will keep the filling nice and light and fluffy.
It may have a slightly more uniform lemon flavor throughout the cream compared to layering the lemon curd separately, but it will still be delicious. I hope you enjoy it! 😊