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 (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 ladyfingers (7 oz, about 24, Savoiardi brand)

White chocolate, grated on top for garnish (optional)

Instructions

Step 1: Zest and juice the lemons, then set aside.

Step 2: To make the lemon curd, fill a small saucepan with 2 inches of water and bring to a simmer over medium heat. In a heat-proof 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, reduce heat to medium-low, and cook while whisking constantly until thickened to gravy consistency, about 7–10 minutes. Remove from heat and stir in the butter until smooth.

Step 3: Transfer the lemon curd to a clean bowl, cover the surface with plastic wrap to prevent a skin, and refrigerate while preparing the rest.

Step 4: For the lemon syrup, combine ¾ cup lemon juice, water, and ½ cup sugar in a saucepan. Bring to a boil, stirring to dissolve sugar. Boil for 5 minutes, then remove from heat. Let cool to room temperature or chill in the fridge. Stir in limoncello if using.

Step 5: In a mixing bowl, combine mascarpone with 1 Tablespoon lemon zest. Whip the heavy cream into the mascarpone until medium to stiff peaks form, being careful not to overmix.

Step 6: Quickly dip each ladyfinger into the lemon syrup and line the bottom of an 8×8 inch pan. Spread half the whipped mascarpone over the ladyfingers, then spoon the lemon curd evenly on top. Repeat with another soaked ladyfinger layer, then spread the remaining mascarpone mixture on the top. Garnish with grated white chocolate or extra lemon zest if desired.

Step 7: Refrigerate the assembled tiramisu for at least 2 hours or overnight to allow flavors to meld and dessert to set.

Tips & Variations

Use fresh lemons for the best bright flavor, but limoncello can add a lovely depth if you want a boozy variation.

Whip the cream gently with the mascarpone to avoid curdling and ensure a smooth, airy texture.

If you prefer a less tart dessert, reduce the lemon juice slightly in the lemon syrup.

White chocolate garnish adds a creamy sweetness that pairs beautifully with the tart lemon.

Storage

Store the lemon tiramisu covered in the refrigerator for up to 3 days. It is best enjoyed chilled. If you want to serve it slightly less cold, let it sit at room temperature for about 10 minutes before serving. This dessert does not freeze well due to the delicate lemon curd and whipped cream layers.

FAQs

Can I make this dessert ahead of time?

Yes, in fact, lemon tiramisu benefits from resting in the fridge for several hours or overnight, as it allows the flavors to develop and the layers to set properly.

Can I substitute the ladyfingers with something else?

You can use sponge cake or pound cake slices as a substitute, but the traditional ladyfingers are preferred for their light texture and ability to absorb syrup without becoming too soggy.