Ingredients
Lemon Curd
- 4 large egg yolks
- 4 large eggs
- ¼ teaspoon sea salt
- 1 ¼ cup granulated sugar
- Zest of 2 lemons
- ⅔ cup lemon juice (freshly squeezed, about 2-3 lemons)
- ½ cup unsalted butter
Lemon Syrup
- ½ cup water
- ¼ cup granulated sugar
- 1 lemon (peeled and juiced)
- 1 sprig basil (optional)
- ¼ cup limoncello (optional)
Filling and Assembly
- 1 ½ cups heavy whipping cream (cold)
- 1 ½ cups lemon curd (about half of the prepared lemon curd)
- 1 lb mascarpone cheese (room temperature)
- 2 packs ladyfingers (see notes)
- Lemon slices (for decorating)
Instructions
- Make Lemon Curd: In a medium non-metal saucepan, whisk together egg yolks, whole eggs, sea salt, sugar, lemon zest, and lemon juice until combined. Heat over medium heat, stirring constantly, bringing the mixture to a simmer and allowing it to thicken for about one minute after simmering. Strain the curd through a fine mesh strainer or cheesecloth into a heat-safe non-metal bowl to remove zest and lumps. Add butter, stir until melted and smooth. Cover surface with parchment paper and refrigerate until cold and thickened.
- Prepare Lemon Syrup: While the curd chills, combine water, sugar, peeled lemon zest, and lemon juice in a saucepan. Add basil if desired. Bring to a simmer over medium heat, then let cool completely. Strain out solids. Stir in limoncello if using. Set syrup aside for dipping ladyfingers.
- Whip Cream: Chill a mixing bowl and whisk in the freezer for 5 minutes. Pour cold heavy cream into the chilled bowl and whip to stiff peaks using an electric mixer.
- Make Filling: In a large bowl, mix half of the chilled lemon curd with all mascarpone cheese until smooth and combined, taking care not to overmix to avoid grittiness. Gently fold the whipped cream into the lemon curd mixture using a spatula or whisk, careful not to deflate the whipped cream.
- Assemble the Tiramisu: Using an 8” by 11” non-metal casserole dish, briefly dip each ladyfinger into the lemon syrup and arrange them in tight rows covering the bottom of the dish. Spread half of the lemon-mascarpone filling evenly on top. Dip ladyfingers again one by one and place a single layer over the filling. Spread the remaining filling on top of the second layer of ladyfingers, smoothing to the edges. Cover and refrigerate for at least 8 hours or overnight for flavors to meld and dessert to set.
- Serve: Before serving, spread the remaining lemon curd evenly over the top layer. Decorate with fresh lemon slices. Slice or scoop portions to serve chilled.
Notes
- If using store-bought lemon curd, you will need approximately 2 ½ cups (725g or 26oz) for the filling and topping.
- Ladyfingers should be soaked briefly in lemon syrup to avoid becoming soggy but allowing enough moisture for flavor.
- Using a non-metal bowl and saucepan helps prevent any reaction with the lemon juice and ensures a smooth lemon curd.
- Basil in the syrup is optional but adds an aromatic note that complements the lemon flavor.
- Limoncello is optional; it adds a subtle boozy lemon flavor enhancing the dessert.
- Chilling the mixing bowl and whisk helps achieve stiff peaks when whipping cream.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
