Lemon Tiramisu with Lemon Curd

why make this recipe

This lemon tiramisu is bright, light, and easy to share. It mixes soft mascarpone cream with fresh lemon curd and ladyfingers for a fresh twist on a classic. You get tart lemon taste, creamy texture, and a pretty dessert for guests or a quiet treat.

introduction

This recipe makes a lemon tiramisu with homemade lemon curd. It is not hard. You cook a lemon curd, whip cream and mascarpone, soak ladyfingers in lemon syrup, and layer everything. If you like lemon desserts, you may also enjoy a similar tart recipe for a different lemon treat: creamy lemon tart with blueberry sauce.

how to make Lemon Tiramisu with Lemon Curd

Ingredients :

• 4 large egg yolks
• 4 large eggs
• ¼ teaspoon sea salt
• 1 ¼ cup granulated sugar
• 2 lemons (zested)
• ⅔ cup lemon juice (freshly squeezed (from about 2-3 lemons))
• ½ cup unsalted butter
• ½ cup water
• ¼ cup granulated sugar
• 1 lemon (peeled and juiced)
• 1 sprig basil (optional)
• ¼ cup limoncello (optional)
• 1 ½ cups heavy whipping cream (cold)
• 1 ½ cups lemon curd (about half of the prepared)
• 1 lb mascarpone cheese (room temperature)
• 2 packs ladyfingers ((see notes))
• lemon slices (for decorating)

Directions :

Follow these four parts in order. Use simple tools: bowls, saucepan, whisk, spatula, and a 9×13 dish or similar.

Lemon Curd

1. In a medium saucepan, whisk together 4 large egg yolks, 4 large eggs, ¼ teaspoon sea salt, and 1 ¼ cup granulated sugar until smooth.
2. Add 2 lemons zested and ⅔ cup fresh lemon juice. Stir to combine.
3. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8–12 minutes). Do not boil.
4. Remove from heat and stir in ½ cup unsalted butter until melted and smooth.
5. Let the curd cool. Chill in the fridge before use.

Lemon Syrup (see notes)

1. In a small saucepan, combine ½ cup water and ¼ cup granulated sugar. Heat until sugar dissolves.
2. Add 1 peeled and juiced lemon. Simmer 1–2 minutes, then remove from heat.
3. Add 1 sprig basil if you like and let steep for a few minutes. Remove basil.
4. Stir in ¼ cup limoncello if using, and let the syrup cool.

Filling

1. In a large bowl, whip 1 ½ cups heavy whipping cream until soft peaks form.
2. In another bowl, beat 1 lb room-temperature mascarpone until smooth.
3. Fold about 1 ½ cups lemon curd (about half of the prepared) into the mascarpone until even.
4. Gently fold the whipped cream into the mascarpone-lemon mixture until smooth and light.

Assembly

1. Quickly dip each ladyfinger into the cooled lemon syrup (do not soak too long or they get soggy).
2. Lay a single layer of soaked ladyfingers in the bottom of your dish.
3. Spread half of the mascarpone-lemon filling over the ladyfingers.
4. Add a second layer of dipped ladyfingers.
5. Spread the remaining filling on top.
6. Smooth the top and chill the tiramisu at least 4 hours, preferably overnight.
7. Before serving, decorate with lemon slices or extra lemon zest.

how to serve Lemon Tiramisu with Lemon Curd

Serve cold. Cut into squares and place on plates. Garnish each piece with a thin lemon slice or extra lemon zest. A small basil leaf looks nice if you used basil in the syrup.

how to store Lemon Tiramisu with Lemon Curd

Cover the dish with plastic wrap or a lid and keep in the fridge for up to 3 days. Do not leave it at room temperature for more than 2 hours. For longer storage, you can freeze portions wrapped well for up to 1 month; thaw in the fridge before serving.

tips to make Lemon Tiramisu with Lemon Curd

• Use room-temperature mascarpone for a smooth filling.
• Cool the lemon curd fully before folding it into the mascarpone to keep the texture light.
• Dip ladyfingers quickly into syrup to avoid sogginess.
• For a boozy touch, add limoncello to the syrup.
• If you like extra tartness, add a little more lemon zest on top before serving.
• If you want a different lemon dessert, try this light meringue and curd treat: meringues with citrus curd.

variation (if any)

• Berry lemon tiramisu: add a layer of fresh raspberries or blueberries between the layers.
• Lighter version: use half the mascarpone and half Greek yogurt for a tangier, lighter filling.
• No alcohol: skip limoncello and add extra lemon juice to the syrup.

FAQs

Q: Can I use store-bought lemon curd?

A: Yes. Store-bought lemon curd works fine and saves time.

Q: Can I make this without eggs in the curd?

A: The curd needs eggs to thicken. You can use a curd made with cornstarch or buy ready-made curd if you prefer no-cook options.

Q: How long does this dessert need to chill?

A: Chill at least 4 hours, but overnight is best for firm slices and blended flavors.

Q: Can I use another cookie instead of ladyfingers?

A: Yes. Use sponge cake slices or soft cookies that soak up the syrup without falling apart.

Conclusion

This lemon tiramisu recipe gives you a bright and creamy dessert that is easy to make and fun to share. For another recipe idea and notes, see Lemon Tiramisu – Sprinkle Bakes, and for a step-by-step lemon tiramisu guide, check How to Make Easy Lemon Tiramisu With Lemon Curd.

Lemon Tiramisu

This lemon tiramisu is bright, light, and easy to share, mixing soft mascarpone cream with fresh lemon curd and ladyfingers for a fresh twist on a classic dessert.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 4 hours hrs

Servings: 12 servings

Course: Dessert

Cuisine: Italian

Calories: 300

Ingredients Method Notes

Ingredients

  

Lemon Curd

• 4 large egg yolks
• 4 large eggs
• ¼ teaspoon sea salt
• 1 ¼ cup granulated sugar
• 2 lemons zested
• ⅔ cup lemon juice (freshly squeezed) (from 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

• 1 ½ cups heavy whipping cream (cold)
• 1 ½ cups lemon curd (about half of the prepared)
• 1 lb mascarpone cheese (room temperature)
• 2 packs ladyfingers (see notes)

Decoration

• lemon slices (for decorating)

Method

 

Lemon Curd

1. In a medium saucepan, whisk together egg yolks, eggs, sea salt, and granulated sugar until smooth.
2. Add lemon zest and fresh lemon juice. Stir to combine.
3. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8–12 minutes).
4. Remove from heat and stir in unsalted butter until melted and smooth.
5. Let the curd cool, then chill in the fridge before use.

Lemon Syrup

1. In a small saucepan, combine water and granulated sugar. Heat until sugar dissolves.
2. Add the peeled and juiced lemon. Simmer for 1-2 minutes, then remove from heat.
3. Add basil sprig if desired and let steep for a few minutes before removing.
4. Stir in limoncello if using, and let the syrup cool.

Filling

1. In a large bowl, whip heavy whipping cream until soft peaks form.
2. In another bowl, beat room-temperature mascarpone until smooth.
3. Fold lemon curd into the mascarpone until well combined.
4. Gently fold in the whipped cream until smooth and light.

Assembly

1. Quickly dip each ladyfinger into the cooled lemon syrup (do not soak too long).
2. Lay a single layer of soaked ladyfingers in the bottom of your dish.
3. Spread half of the mascarpone-lemon filling over the ladyfingers.
4. Add a second layer of dipped ladyfingers.
5. Spread the remaining filling on top.
6. Smooth the top and chill the tiramisu for at least 4 hours, preferably overnight.
7. Decorate with lemon slices or extra lemon zest before serving.

Notes

Use room-temperature mascarpone for a smooth filling. Cool the lemon curd fully before folding it into the mascarpone to keep the texture light. Dip ladyfingers quickly into syrup to avoid sogginess. For a boozy touch, add limoncello to the syrup. For extra tartness, add more lemon zest before serving.