If you’re on the hunt for a dessert that perfectly balances bright citrus flavors with that classic creamy indulgence, you’ve just found your new favorite. This Lemon Tiramisu Recipe transforms the beloved Italian treat into a fresh, zesty experience that’s as vibrant in taste as it is stunning to serve. The luscious layers of lemon curd, whipped mascarpone, and soaked lady fingers come together in a symphony of flavors that’s guaranteed to wow everyone at your table. Trust me, once you make this, Lemon Tiramisu will become a staple dessert you’ll want to make again and again.
Ingredients You’ll Need
This Lemon Tiramisu Recipe relies on simple, fresh ingredients that come together to create an irresistible texture and flavor profile. Each component plays its part, whether it’s the zingy lemon zest that lifts the dish, the rich mascarpone adding creaminess, or the soaking syrup that brings all the layers to life.
- 4 large egg yolks: These provide the rich base for the luscious lemon curd, creating a creamy texture that sets the tone.
- 2/3 cup granulated sugar (134g): Adds the perfect amount of sweetness to balance the tart lemon.
- 1 Tablespoon lemon zest (6g): Packs a punch of fresh citrus aroma that brightens every bite.
- 1/3 cup lemon juice (80mL): Freshly squeezed gives you that vibrant, natural sourness essential for the curd.
- Pinch salt: Enhances the flavors and balances sweetness.
- 6 Tablespoons unsalted butter (85g), room temperature, chopped: Provides richness and smoothness to the lemon curd.
- ¾ cup lemon juice (180mL): For the syrup that soaks the lady fingers and infuses each layer with lemony goodness.
- 1 cup water (240mL): Dilutes the syrup to just the right intensity.
- ½ cup granulated sugar (100g): Sweetens the soaking syrup perfectly.
- ¼ cup limoncello (60mL), optional: Adds a boozy kick, but feel free to leave it out if preferred.
- 8 oz mascarpone cheese (226g), room temperature: The star creamy ingredient that makes tiramisu so indulgent.
- 1 Tablespoon lemon zest (6g): Mixed into the mascarpone for a subtle citrus note throughout.
- 1 ½ cups heavy whipping cream (360mL): Whipped to soften and lighten the mascarpone blend.
- 1 package Lady Fingers (7 oz, about 24 lady fingers): The classic spongy base soaking up the syrup, creating layers of delight.
- White chocolate, grated, for garnish (optional): A delicate touch that adds elegance and a sweet contrast on top.
How to Make Lemon Tiramisu Recipe
Step 1: Zest and Juice the Lemons
Start by zesting a few lemons and juicing them to have fresh lemon components ready. The zest adds an intense burst of citrus oils while the fresh juice feeds the bright sour notes that will flavor many layers of this dessert.
Step 2: Prepare the Lemon Curd
Create a double boiler by simmering water in a saucepan, then whisk together egg yolks, sugar, lemon zest, 1/3 cup lemon juice, and a pinch of salt in a heatproof bowl. Cook this mixture over the simmering water, whisking constantly until it thickens to a gravy-like consistency—this usually takes about 7 to 10 minutes. Once thickened, stir in the butter until it melts fully for that rich, creamy lemon curd you’re aiming for.
Step 3: Cool the Lemon Curd
Transfer the curd to a clean bowl and press plastic wrap directly onto its surface. This simple step prevents a skin from forming. Place the bowl in the fridge while you get the other components ready so it can chill and set perfectly.
Step 4: Make the Lemon Syrup
In a saucepan, combine ¾ cup lemon juice, 1 cup water, and ½ cup sugar. Heat until the sugar dissolves and bring it to a boil for 5 minutes to create a syrup that perfectly balances sweet and tart. Let this cool completely before mixing in the optional limoncello. This syrup is what will soak the lady fingers, adding moisture and bright flavor to each bite.
Step 5: Whip the Mascarpone Mixture
Blend the mascarpone cheese with 1 tablespoon of lemon zest for a subtle citrus infusion. Slowly add the heavy whipping cream and whip using an electric mixer until the mixture forms medium to stiff peaks. Be careful not to overbeat, as you want a smooth and airy texture that folds effortlessly into the layers.
Step 6: Assemble the Lemon Tiramisu
Dip each lady finger briefly into the lemon syrup—just enough to soak without sogginess—and line them neatly at the bottom of your 8×8 inch pan. Spread half of the whipped mascarpone mixture over the soaked lady fingers, then spoon half of the chilled lemon curd evenly on top. Repeat the dipped lady finger layer and finish with the remaining mascarpone. For an extra touch, pipe or smooth the top layer beautifully before garnishing.
Step 7: Chill to Let Flavors Meld
Refrigerate your masterpiece for at least 2 hours, or better yet, overnight. This rest time allows the flavors to deepen and the textures to set just right, resulting in a luscious, melt-in-your-mouth lemon tiramisu that tastes like it came straight from a high-end Italian kitchen.
How to Serve Lemon Tiramisu Recipe
Garnishes
The best Lemon Tiramisu Recipe deserves an equally stunning finish. Consider topping with freshly grated white chocolate or additional lemon zest for a burst of aroma and a pop of elegant texture. Thin lemon slices can also add a decorative, fresh look that screams “summer dessert.”
Side Dishes
This lemon tiramisu pairs wonderfully with light, fruity accompaniments. Serve it alongside fresh berries or a simple mint leaf salad. A crisp glass of prosecco or lemon-infused sparkling water also complements the dessert, creating a refreshing palate experience.
Creative Ways to Present
Try serving individual portions in clear glasses or mason jars to showcase the beautiful layers. Alternatively, use clear trifle bowls for a crowd-pleasing presentation that highlights the vibrant yellow curd and creamy mascarpone. If you’re in a playful mood, serve the layered dessert with edible flowers for a whimsical touch.
Make Ahead and Storage
Storing Leftovers
Because this Lemon Tiramisu Recipe relies on fresh dairy and eggs, store leftovers in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days, giving you plenty of time to enjoy second helpings or even thirds.
Freezing
Freezing tiramisu isn’t usually recommended due to the delicate texture of mascarpone and whipped cream, which can separate and lose creaminess when thawed. If you must freeze, do so only for a short period and thaw slowly in the refrigerator, but expect a slight change in texture.
Reheating
Reheating is not recommended for this dessert since it is best served chilled to enjoy the fresh, citrusy notes and creamy layers. Let any refrigerated leftovers come to a cool room temperature before serving if desired, but never heat it up.
FAQs
Can I substitute limoncello in the Lemon Tiramisu Recipe?
Absolutely. Limoncello adds a lovely boozy lemon flavor, but if you prefer to avoid alcohol, simply omit it or replace it with an equal amount of water or lemon juice for a non-alcoholic version.
Is it safe to use raw egg yolks in this recipe?
The egg yolks are cooked gently in the lemon curd by using a double boiler, which thickens the mixture and reduces risk. However, if you’re concerned about raw eggs, you can look for pasteurized eggs or prepare the curd until it reaches 160°F (71°C) to ensure safety.
How long should I soak the lady fingers in the lemon syrup?
Just a quick dip is enough—about one or two seconds per side. You want them moist but not soggy, so soaking too long can cause the dessert to become mushy rather than delightfully tender.
Can I make the Lemon Tiramisu Recipe vegan?
This recipe relies heavily on mascarpone, eggs, and cream, which makes it challenging to veganize without drastically altering its texture and flavor. However, with vegan substitutes for mascarpone and egg-free lemon curd, you could experiment—just keep in mind it won’t be quite the traditional tiramisu experience.
What type of pan is best for assembling this dessert?
An 8×8 inch (or similar size) square or rectangular pan works perfectly, as it allows for even layering and portioning. Transparent glass or acrylic pans are great for showing off the Lemon Tiramisu Recipe’s beautiful layers.
Final Thoughts
There you have it—a show-stopping Lemon Tiramisu Recipe that’s bright, creamy, and utterly irresistible. This dessert is perfect for any occasion when you want something a little different from the usual tiramisu but just as delightful. I encourage you to give it a try and watch it quickly become one of your favorite go-to desserts for gathering with friends and family. The fresh lemon flavor combined with those classic textures truly makes every bite feel like a celebration.
Print
Lemon Tiramisu Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Description
This refreshing Lemon Tiramisu combines the classic Italian dessert with a zesty twist of fresh lemons. Layers of lady fingers soaked in tangy lemon syrup alternate with rich, creamy mascarpone whipped with lemon zest, while a smooth and custardy lemon curd adds a bright, luscious flavor. Garnished optionally with white chocolate and lemon slices, this dessert is perfect for spring and summer gatherings or any time you want a light yet indulgent treat.
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 as substitute)
- pinch 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
Mascarpone Whipped Cream
- 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
- Additional lemon zest or lemon slices for garnish, optional
Instructions
- Prepare Lemons: Zest and juice the lemons and set aside for use in the lemon curd, syrup, and mascarpone cream.
- Make Lemon Curd: Fill a small saucepan with two inches of water and bring to a simmer over medium heat. In a heatproof bowl, whisk together egg yolks, granulated sugar, 1 tablespoon lemon zest, 1/3 cup lemon juice, and a pinch of salt until well combined. Place the bowl over the simmering water (double boiler), reduce heat to medium-low, and whisk constantly until the mixture thickens to the consistency of gravy, approximately 7-10 minutes. Remove from heat and stir in the cubed butter until fully incorporated.
- Cool the Lemon Curd: Transfer the lemon curd to a clean bowl and place plastic wrap directly on the surface to prevent a skin from forming. Refrigerate while preparing the remaining components.
- Make Lemon Syrup: In a saucepan, combine 3/4 cup lemon juice, water, and 1/2 cup sugar. Bring to a boil, stirring to dissolve the sugar completely. Let boil for 5 minutes, then remove from heat and transfer to a bowl. Cool to room temperature or refrigerate to speed the cooling. Stir in 1/4 cup limoncello if using.
- Prepare Whipped Mascarpone: In a mixing bowl, combine mascarpone cheese with 1 tablespoon lemon zest. Using an electric mixer, blend in the heavy cream until medium to stiff peaks form. Be careful not to overmix to prevent curdling.
- Assemble the Tiramisu: Quickly dip each lady finger into the lemon syrup to lightly soak them, then arrange a layer at the bottom of an 8×8-inch pan or a similarly sized dish until fully covered. Spread half of the whipped mascarpone mixture evenly over the lady fingers. Stir the chilled lemon curd well and spoon over this layer to cover evenly. Repeat with another layer of dipped lady fingers. Finish by smoothing or piping the remaining whipped mascarpone on top. Garnish with grated white chocolate and/or extra lemon zest or lemon slices if desired.
- Chill to Set: Refrigerate the assembled Lemon Tiramisu for at least 2 hours or overnight to allow the flavors to meld and the dessert to firm up.
Notes
- For best flavor, use fresh lemons for zesting and juicing.
- The limoncello is optional but adds a lovely depth and aroma to the syrup.
- Do not over-soak the lady fingers in syrup to avoid sogginess.
- Be careful not to overwhip the mascarpone and cream mixture to maintain a smooth texture.
- This dessert can be made a day ahead for improved flavor and ease.
- White chocolate garnish is optional but adds a nice sweetness contrast.
