Lemon Tiramisu with Lemon Curd

Lemon Tiramisu with Lemon Curd swaps coffee for bright citrus sunshine in this refreshing twist on the Italian classic. Creamy mascarpone layers with tangy lemon curd and soft ladyfingers create the perfect light dessert. This is what summer tastes like in dessert form.

Love More Recipes? Try My Limoncello Tiramisu or this Strawberry Tiramisu next.

Why You’ll Love This

• Bright citrus flavor instead of heavy coffee
• No-bake dessert perfect for warm weather
• Tastes even better after chilling overnight
• Impressive presentation with minimal effort

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Ingredients

For the Lemon Curd:

• 1/3 cup fresh lemon juice
• 1/3 cup butter
• 2/3 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1 whole egg
• 3 egg yolks
• 1 tablespoon lemon zest

For the Mascarpone Cream:

• 2 cups heavy cream, cold
• 4 tablespoons lemon juice
• 2 tablespoons lemon zest
• 1/2 cup prepared lemon curd
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 15.87 oz mascarpone cheese, room temperature

For Assembly:

• 27 ladyfinger cookies
• 1 cup lemon syrup
• 1/4 cup Limoncello (optional)

Why These Ingredients Work

Mascarpone cheese creates that signature creamy, rich texture without being too heavy. Room temperature mascarpone blends smoothly without lumps.

Fresh lemon juice and zest bring bright, natural flavor that bottled juice can’t match. The zest adds oils that intensify the lemon taste.

Limoncello in the soaking syrup adds adult sophistication and extra lemon punch. Skip it for a family-friendly version that’s still delicious.

Tools Needed

• Medium saucepan
• Fine-mesh strainer
• Electric mixer
• 10.5 x 7.5 inch baking pan
• Offset spatula

How To Make Lemon Tiramisu with Lemon Curd

Step 1: Make Lemon Curd

Whisk lemon juice, butter, sugar, salt, egg, egg yolks, and zest in saucepan over medium-low heat. Whisk constantly for about 5 minutes until thick like custard.

Step 2: Strain and Cool

Pour curd through fine-mesh strainer to remove any lumps. Cover with plastic wrap directly on surface and refrigerate 20-30 minutes.

Step 3: Whip Cream Mixture

Beat cold cream, vanilla, lemon zest, lemon curd, lemon juice, and sugar with electric mixer until medium peaks form. This creates the fluffy base.

Step 4: Add Mascarpone

Add room temperature mascarpone to whipped cream mixture and blend on low speed until smooth and creamy. Don’t overmix or it can deflate.

Step 5: Layer Ladyfingers

Quickly dip ladyfingers in lemon syrup mixed with Limoncello. Arrange evenly in pan. Spread half the mascarpone cream over them, then dollop 4 tablespoons lemon curd on top and smooth.

Step 6: Repeat and Chill

Add another layer of soaked ladyfingers and remaining mascarpone mixture. Smooth the top with offset spatula. Cover and refrigerate at least 4 hours or overnight.

Step 7: Final Touch

Before serving, spread remaining lemon curd on top and smooth gently. Garnish with lemon zest curls if desired.

You Must Know

Don’t let lemon curd boil or eggs will scramble. Keep heat medium-low and whisk constantly.

Dip ladyfingers quickly – just a second per side. Too long and they get mushy and fall apart.

Amelia’s Secret: I always make the lemon curd a day ahead. It thickens perfectly as it sits and saves me stress on assembly day.

Pro Tips & Mistakes to Avoid

• Use cold heavy cream for better whipping and firmer peaks
• Mascarpone must be room temperature or it won’t blend smoothly
• Don’t skip straining the curd – lumps ruin the texture
• Chill at least 4 hours but overnight is even better
• Cover tightly with plastic wrap so it doesn’t absorb fridge odors

Flavor Variations

Try lime instead of lemon for a Key lime pie twist. The tangy-sweet flavor is amazing with mascarpone.

Add fresh berries between layers for extra fruit flavor and pretty color. Raspberries and blueberries work beautifully.

Make individual servings in clear glasses to show off the pretty layers. Perfect for dinner parties.

Make-Ahead

Make lemon curd up to 1 week ahead and keep refrigerated in airtight container.

Assemble the tiramisu up to 2 days before serving – the flavors get even better. Don’t add the final lemon curd topping until just before serving for prettiest presentation.

Serving Suggestions

Garnish with fresh lemon zest curls and thin lemon slices for elegant presentation. Fresh mint leaves add a pop of color and complementary flavor.

Serve with a glass of sparkling wine or Prosecco. The bubbles cut through the richness perfectly.

How to Store

Cover tightly with plastic wrap and refrigerate for up to 3 days.

The dessert is meant to be served cold. Let sit at room temperature for 15 minutes before serving if it’s too firm from the fridge. Don’t freeze – the texture changes too much.

Allergy Info

Contains: Dairy, eggs, gluten (from ladyfingers)

Gluten-Free: Use gluten-free ladyfingers or substitute with gluten-free pound cake cut into strips.

Egg-Free: This recipe cannot be made egg-free as eggs are essential for the curd and structure.

FAQs

Can I make the lemon curd ahead of time?

Yes! It keeps well in the refrigerator for up to a week in an airtight container.

Is Limoncello necessary?

No, it’s optional. The dessert is fantastic without it for a family-friendly version.

Can I substitute mascarpone cheese?

Mascarpone is really important for authentic texture. Cream cheese mixed with heavy cream works in a pinch but tastes tangier.

How long should it chill before serving?

At least 4 hours but overnight is ideal. The flavors meld and develop beautifully as it sits.

Can I double this recipe?

Absolutely! Just use a larger pan and keep the layering technique the same.

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