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Lemon Tiramisu Recipe

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3.9 from 35 reviews

This Lemon Tiramisu recipe is a refreshing twist on the classic Italian dessert, combining creamy mascarpone, zesty lemon curd, and delicate ladyfingers soaked in lemon syrup and Limoncello. Perfectly layered and chilled for a smooth, tangy, and sweet experience, this dessert is ideal for spring and summer gatherings or whenever you crave a bright, citrusy treat.

  • Total Time: 4 hours 70 minutes
  • Yield: 12 servings

Ingredients

For the Lemon Curd

  • 1/3 cup Lemon juice
  • 1 tbsp Lemon zest
  • 2/3 cup Granulated sugar
  • 1/3 cup Butter
  • 1/4 tsp Kosher salt
  • 1 Egg
  • 3 Egg yolks

For the Mascarpone Mixture

  • 2 cups Heavy cream (cold)
  • 4 tbsp Lemon juice
  • 2 tbsp Lemon zest
  • 1/2 cup Lemon curd (prepared from above)
  • 2/3 cup Granulated sugar
  • 1 tsp Vanilla extract
  • 15.87 oz Mascarpone cheese (room temperature)

For Assembly

  • 27 Ladyfingers
  • 1 cup Lemon syrup
  • 1/4 cup Limoncello

Instructions

  1. Make the lemon curd: Combine lemon juice, lemon zest, granulated sugar, butter, kosher salt, egg, and egg yolks in a saucepan and cook over medium-low heat, whisking constantly until the butter melts and the mixture becomes thin.
  2. Thicken the curd: Continue whisking gently without increasing the heat until the mixture thickens, approximately 5 minutes, ensuring it does not scramble or burn.
  3. Strain the curd: Pour the thickened mixture through a fine-mesh strainer into a bowl to remove lumps, yielding a smooth lemon curd.
  4. Cool the lemon curd: Cover the bowl tightly with plastic wrap and let it cool for 20-30 minutes at room temperature.
  5. Prepare the mascarpone mixture: In a large bowl, use an electric mixer to combine cold heavy cream, vanilla extract, lemon zest, lemon curd, lemon juice, and sugar. Beat until medium peaks form.
  6. Add mascarpone to the cream: Add the room temperature mascarpone cheese to the whipped cream mixture and mix on low speed until smooth and fully combined.
  7. Prepare the lemon syrup soak: Mix lemon syrup and Limoncello together for dipping the ladyfingers.
  8. Assemble the first layer: Quickly dip ladyfingers into the lemon syrup mixture and lay them out evenly in a 10.5-inch by 7.5-inch baking pan.
  9. Add mascarpone layer: Spread half of the mascarpone mixture over the soaked ladyfingers and smooth with a spatula.
  10. Add lemon curd dollops: Spoon 4 tablespoons of lemon curd evenly over the mascarpone layer and smooth with a spoon.
  11. Assemble the second layer: Dip the remaining ladyfingers in the lemon syrup and place another layer on top, then spread the remaining mascarpone mixture evenly over this layer, smoothing it out with an offset spatula.
  12. Chill the tiramisu: Cover the assembled tiramisu tightly with plastic wrap and refrigerate for at least 4 hours to set and meld the flavors.
  13. Finish with lemon curd: Before serving, top the tiramisu with additional lemon curd, smoothing it out with a spatula for a glossy, citrusy finish.

Notes

  • Chilling the tiramisu for at least 4 hours is essential for the layers to firm up and for the flavors to develop fully.
  • Use cold heavy cream for better whipping results.
  • Dip ladyfingers quickly to avoid soggy layers.
  • Room temperature mascarpone ensures smooth mixing without lumps.
  • Feel free to substitute Limoncello with more lemon syrup if you prefer a non-alcoholic version.
  • Store leftover tiramisu covered in the refrigerator for up to 2 days.
  • Author: Madelynn
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

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