Description
This Lemon Tiramisu is a refreshing twist on the classic Italian dessert, combining bright citrus flavors with creamy mascarpone and delicate lady fingers. Featuring a homemade lemon curd and zesty lemon syrup, it offers a light yet indulgent treat perfect for spring and summer gatherings.
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 of salt
- 6 Tablespoons unsalted butter (85g, room temperature, chopped)
Lemon Syrup
- ¾ cup lemon juice (180mL, fresh squeezed, from about 2–3 lemons)
- 1 cup water (240mL)
- ½ cup granulated sugar (100g)
- ¼ cup limoncello (60mL, optional)
Whipped Mascarpone Filling
- 8 oz mascarpone cheese (226g, room temperature)
- 1 Tablespoon lemon zest (6g)
- 1 ½ cups heavy whipping cream (360mL)
Assembly
- 1 package Lady Fingers (7 oz package, about 24 lady fingers, Savoiardi brand)
- White chocolate, grated (optional garnish)
Instructions
- Prepare Lemons: Zest and juice the lemons, setting both aside for use in multiple steps of the recipe.
- Make Lemon Curd: Fill a small saucepan with 2 inches of water and bring to a simmer over medium heat. In a heat-proof mixing bowl, whisk together the egg yolks, 2/3 cup sugar, 1 tablespoon lemon zest, 1/3 cup lemon juice, and a pinch of salt until combined. Place the bowl over the simmering water (double boiler) and whisk constantly for about 7-10 minutes until the mixture thickens to a gravy-like consistency. Remove from heat and immediately stir in the chopped butter until smooth.
- Cool Lemon Curd: Transfer the lemon curd to a clean bowl and cover it with plastic wrap directly on the surface to prevent skin formation. Refrigerate while you prepare the other components.
- Prepare Lemon Syrup: In a saucepan, combine ¾ cup lemon juice, 1 cup water, and ½ cup sugar. Bring to a boil over medium heat, stirring to dissolve the sugar. Once boiling, maintain for 5 minutes and then remove from heat. Let the syrup cool completely to room temperature or refrigerate to speed cooling. Stir in ¼ cup limoncello if using.
- Make Whipped Mascarpone: In a mixing bowl, blend mascarpone cheese with 1 tablespoon lemon zest. Using an electric mixer, whip in the heavy cream until medium to stiff peaks form. Be careful not to over-whip to avoid curdling.
- Assemble Tiramisu: Quickly dip each lady finger into the cooled lemon syrup, making sure they absorb liquid but don’t become soggy. Arrange a single layer of dipped lady fingers in the bottom of an 8×8 inch or similar sized pan. Spread half of the whipped mascarpone mixture evenly over the lady fingers. Spoon and gently spread the lemon curd over the mascarpone layer. Repeat with another layer of dipped lady fingers. Finish by smoothing or piping the remaining whipped mascarpone on top. Garnish with grated white chocolate or lemon zest and slices if desired.
- Chill: Refrigerate the assembled tiramisu for at least 2 hours or preferably overnight to let the flavors meld and dessert set.
Notes
- Using limoncello in the lemon syrup adds a nice boozy depth but is optional; you can omit it for a non-alcoholic version.
- Do not over-immerse lady fingers in the syrup to prevent sogginess; a quick dip is enough.
- Covering the lemon curd with plastic wrap directly on the surface is key to avoid skin formation during cooling.
- Whip the mascarpone cream gently to avoid it becoming too stiff or curdled.
- This dessert is best served after chilling for several hours or overnight for full flavor development.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Keywords: lemon tiramisu, lemon dessert, creamy lemon dessert, lemon curd dessert, Italian tiramisu twist, lemon mascarpone dessert
