Description
Bright lemon tiramisu swaps coffee for citrus sunshine in this refreshing Italian dessert. Creamy mascarpone layers with tangy lemon curd and soft ladyfingers create the perfect no-bake summer treat.
Ingredients
For 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 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)
Instructions
1. Whisk lemon juice, butter, sugar, salt, egg, egg yolks and zest in saucepan over medium-low heat. Whisk constantly for 5 minutes until thick like custard.
2. Pour curd through fine-mesh strainer to remove lumps. Cover with plastic wrap directly on surface and refrigerate 20-30 minutes.
3. Beat cold cream, vanilla, lemon zest, lemon curd, lemon juice and sugar with electric mixer until medium peaks form.
4. Add room temperature mascarpone to whipped cream mixture and blend on low speed until smooth and creamy.
5. Quickly dip ladyfingers in lemon syrup mixed with Limoncello. Arrange evenly in 10.5 x 7.5 inch pan.
6. Spread half mascarpone cream over ladyfingers. Dollop 4 tablespoons lemon curd on top and smooth gently.
7. Add another layer of soaked ladyfingers and remaining mascarpone mixture. Smooth top with offset spatula.
8. Cover tightly and refrigerate at least 4 hours or overnight. Before serving, spread remaining lemon curd on top and smooth gently.
Notes
Don’t let lemon curd boil or eggs will scramble – keep heat medium-low.
Dip ladyfingers quickly – just one second per side or they get mushy.
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 curd – lumps ruin texture.
Chill at least 4 hours but overnight is even better.
Cover tightly with plastic wrap so it doesn’t absorb fridge odors.
Make lemon curd up to 1 week ahead and refrigerate.
Let sit at room temperature 15 minutes before serving if too firm.
Don’t freeze – texture changes too much.
Keeps refrigerated up to 3 days covered tightly.
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian