If you love the classic tiramisu but crave a bright, citrusy twist, this Lemon Tiramisu Recipe is about to become your new favorite dessert. It’s a dreamy balance of zesty lemon curd, tender lady fingers soaked in a delicious lemon syrup, and luxuriously whipped mascarpone cream. Each bite bursts with sunshine, perfect for any season when you want a refreshing yet indulgent treat that feels special without requiring hours in the kitchen.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in building the layers of flavor and texture in this Lemon Tiramisu Recipe. From the tangy lemon zest and juice that provide brightness, to the creamy mascarpone and fluffy whipped cream that add indulgence, every component is essential.
- 4 large egg yolks: These are the base for your silky lemon curd, giving richness and body.
- 2/3 cup granulated sugar (134g): Adds sweetness to balance the tartness of lemon.
- 1 Tablespoon lemon zest (6g): Bursting with citrus oils for vibrant aroma and flavor.
- 1/3 cup lemon juice (80mL): Use freshly squeezed or limoncello to infuse the lemon curd with tang.
- Pinch salt: Enhances all the bright flavors and balances sweetness.
- 6 Tablespoons unsalted butter (85g), room temperature, chopped: Adds creaminess and smoothness to the curd.
- ¾ cup lemon juice (180mL): For the syrup that soaks the lady fingers, ensuring each bite is juicy and flavorful.
- 1 cup water (240mL): Combined with lemon juice to create the perfect soaking syrup.
- ½ cup granulated sugar (100g): Sweetens the soaking syrup to keep things balanced.
- ¼ cup limoncello (60mL) (optional): Adds a delightful kick and amplifies the lemon notes in the syrup.
- 8 oz mascarpone cheese (226g), room temperature: The creamy heart of the tiramisu, smooth and luscious.
- 1 Tablespoon lemon zest (6g): Added to mascarpone for a subtle zing in every creamy forkful.
- 1 ½ cups heavy whipping cream (360mL): Whipped to fluffy perfection to give a light, airy texture.
- 1 package Lady Fingers (7 oz, about 24, Savoiardi brand): Classic sponge biscuits that soak up the lemon syrup beautifully.
- White chocolate (optional): Grated on top for an elegant, sweet finish and a touch of texture.
How to Make Lemon Tiramisu Recipe
Step 1: Prepare the Lemons
Start by zesting and juicing your lemons. The zest is packed with essential oils that add intense lemon flavor, while the juice brings fresh acidity. Set these aside—they will become the stars of your lemon curd and soaking syrup.
Step 2: Make the Lemon Curd
Bring a small saucepan with a couple of inches of water to a simmer. In a heat-proof bowl, whisk together egg yolks, sugar, lemon zest, lemon juice, and a pinch of salt. Place this bowl over the water, creating a gentle double boiler, and stir constantly until the mixture thickens to a velvety gravy-like consistency—about 7-10 minutes. Remove from heat, then stir in the chopped butter until fully melted and smooth.
Step 3: Cool the Lemon Curd
Transfer your luscious lemon curd to a fresh bowl, cover it with plastic wrap pressed directly onto the surface to avoid a skin, and chill it in the fridge while you prepare the other components. This cooling step lets the flavors meld beautifully.
Step 4: Whip Up the Lemon Syrup
In a saucepan, combine the lemon juice, water, and sugar, then bring to a boil, stirring until the sugar has dissolved completely. Let it simmer for five minutes before removing it from heat. Once cooled to room temperature, gently mix in limoncello if you’re using it—it adds a lovely authentic Italian flair to the Lemon Tiramisu Recipe.
Step 5: Whip the Mascarpone Cream
In a mixing bowl, fold the lemon zest into the mascarpone. Then, use an electric mixer to beat in the heavy cream until you achieve soft to medium peaks. The cream should be fluffy yet stable enough to hold the layers together without collapsing.
Step 6: Assemble the Lemon Tiramisu
Quickly dip each lady finger in the lemon syrup—just long enough to soak without becoming soggy—and layer them in your 8×8 pan. Spread half the mascarpone cream on top. Stir the lemon curd to loosen it, then dollop it over the mascarpone in an even layer. Repeat by adding another soaked lady finger layer, and finish with a smooth or artistically piped top layer of mascarpone cream.
Step 7: Chill and Garnish
Refrigerate your beautiful Lemon Tiramisu Recipe at least 2 hours or, better yet, overnight. This chilling time lets all the bright, creamy flavors meld and the texture set perfectly. Just before serving, sprinkle grated white chocolate or extra lemon zest for a little sparkle.
How to Serve Lemon Tiramisu Recipe
Garnishes
To elevate the presentation, I love a generous grating of white chocolate over the creamy top—it adds sweetness and texture to contrast the tangy lemon. Thin lemon slices or extra lemon zest can bring a fresh pop of color and zestiness right before serving.
Side Dishes
This Lemon Tiramisu is such a bright and refreshing dessert that it pairs wonderfully with light, fruity accompaniments. Consider serving with fresh berries or a simple mixed green salad with a citrus vinaigrette to keep the meal balanced and vibrant.
Creative Ways to Present
For a fun twist, try assembling individual lemon tiramisu parfaits in clear glasses. The layers of yellow lemon curd, creamy mascarpone, and soaked lady fingers look stunning through the glass and make for delightful single servings at a dinner party.
Make Ahead and Storage
Storing Leftovers
Lemon Tiramisu stores beautifully in the refrigerator—just cover it tightly with plastic wrap to keep it fresh and prevent it from absorbing other fridge odors. It will stay delicious for up to 3 days, though it’s usually devoured faster!
Freezing
You can freeze this Lemon Tiramisu Recipe if needed. Be sure to wrap it well in airtight containers or heavy-duty plastic wrap and foil. Thaw it overnight in the fridge before serving to maintain its creamy texture.
Reheating
This dessert is best enjoyed chilled and does not require reheating. In fact, warming it will melt the delicate layers and spoil the refreshing balance of flavors.
FAQs
Can I make the lemon curd ahead of time?
Absolutely! The lemon curd is even better after it has chilled and developed flavor. You can make it up to 3 days ahead and keep it refrigerated until ready to assemble your tiramisu.
Is limoncello necessary for the Lemon Tiramisu Recipe?
Not at all. Limoncello adds a lovely boozy depth, but fresh lemon juice works perfectly if you prefer a non-alcoholic version or don’t have it on hand.
Can I use store-bought lemon curd instead?
While homemade lemon curd gives a fresher, brighter flavor, using quality store-bought lemon curd can be a great time saver in a pinch. Just adjust sweetness if needed.
What is the best way to soak the lady fingers?
Dip each lady finger quickly into the lemon syrup to avoid sogginess. A light touch ensures they soak up enough moisture but still hold their structure in the tiramisu layers.
How long should I chill the tiramisu before serving?
Chilling for at least 2 hours is essential, but overnight is ideal to let all the flavors marry and the dessert firm up properly.
Final Thoughts
This Lemon Tiramisu Recipe is a delightful twist on a beloved classic, bringing a bright, fresh burst of citrus to a luxuriously creamy dessert. Whether you’re making it for a special occasion or simply want to impress your friends over the weekend, it’s guaranteed to be a crowd-pleaser. I encourage you to give this recipe a try and enjoy every zesty, creamy bite that perfectly captures the joy of homemade desserts.
Print
Lemon Tiramisu Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes plus chilling time
- Yield: 9.9 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This refreshing Lemon Tiramisu is a delightful twist on the classic Italian dessert, infusing bright lemon flavors into creamy mascarpone layers and lady fingers soaked in a zesty lemon syrup. The luscious lemon curd, whipped mascarpone, and hints of limoncello combine to create a vibrant, tangy dessert that’s perfect for spring and summer gatherings.
Ingredients
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
- 3/4 cup lemon juice (180mL, fresh squeezed from about 2–3 lemons)
- 1 cup water (240mL)
- 1/2 cup granulated sugar (100g)
- 1/4 cup limoncello (60mL, optional)
Whipped Mascarpone
- 8 oz mascarpone cheese (226g, room temperature)
- 1 Tablespoon lemon zest (6g)
- 1 1/2 cups heavy whipping cream (360mL)
Assembly
- 1 package lady fingers (7 oz package, about 24 lady fingers, Savoiardi brand)
- White chocolate (grated, for garnish, optional)
Instructions
- Zest and Juice Lemons: Zest and juice lemons and set aside for use in various components of the dessert.
- Prepare Lemon Curd: Fill a small saucepan with about 2 inches of water and bring to a simmer over medium heat. In a heat-proof mixing bowl, whisk together 4 egg yolks, 2/3 cup granulated sugar, 1 tablespoon lemon zest, 1/3 cup lemon juice, and a pinch of salt. Place bowl over the simmering water (double boiler), reduce heat to medium-low, and cook whisking constantly until thickened to a gravy-like consistency, about 7-10 minutes. Remove from heat and stir in 6 tablespoons chopped unsalted butter until smooth.
- Cool the Lemon Curd: Transfer the lemon curd to a fresh bowl and cover the surface directly with plastic wrap to prevent skin formation. Refrigerate while preparing other components.
- Make Lemon Syrup: In a saucepan, combine 3/4 cup lemon juice, 1 cup water, and 1/2 cup granulated sugar. Bring to a boil, stirring until sugar dissolves. Boil for 5 minutes, then remove from heat and allow to cool completely to room temperature or refrigerate to speed cooling. Stir in 1/4 cup limoncello if using.
- Prepare Whipped Mascarpone: In a bowl, combine mascarpone cheese with 1 tablespoon lemon zest. Using an electric mixer, gradually add the heavy whipping cream and whip until medium to stiff peaks form. Be careful not to over-mix.
- Assemble the Dessert: Quickly dip each lady finger into the cooled lemon syrup, making sure not to soak too long to avoid sogginess. Arrange a single layer of soaked lady fingers at the bottom of an 8×8 inch or similar sized pan. Spread half of the whipped mascarpone over the lady fingers. Stir the chilled lemon curd well then spoon it evenly over the mascarpone layer. Repeat dipping lady fingers and place another layer on top of the lemon curd. Smooth or pipe the remaining whipped mascarpone on top.
- Garnish and Chill: Optionally, garnish with grated white chocolate and additional lemon zest or lemon slices for decoration. Refrigerate the assembled tiramisu for at least 2 hours or ideally overnight to allow flavors to meld and the dessert to set before serving.
Notes
- Ensure the lemon curd is cooled completely before assembling to prevent melting the whipped mascarpone.
- Do not oversoak the lady fingers in syrup as they can become soggy and lose texture.
- Whip the mascarpone and cream just until medium/stiff peaks form to maintain a light, airy texture.
- Limoncello is optional but adds an authentic hint of lemon liqueur flavor; it can be omitted for a non-alcoholic version.
- Store leftovers covered in the refrigerator and consume within 2-3 days for best freshness.
- Use fresh lemon juice and zest for the brightest citrus flavor.
