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–+ servings
A slice of creamy Lemon Tiramisu dessert, layered with ladyfingers and topped with a lemon slice.

Lemon Tiramisu

A refreshing twist on the classic Italian dessert, this Lemon Tiramisu combines zesty lemon flavors with creamy mascarpone for a delightful treat.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Lemon Curd
  • 4 large egg yolks
  • 4 large eggs
  • 1/4 teaspoon sea salt
  • 1 1/4 cup granulated sugar
  • 2 lemons zested
  • 2/3 cup lemon juice freshly squeezed from about 2-3 lemons
  • 1/2 cup unsalted butter
Lemon Syrup
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 1 lemon peeled and juiced
  • 1 sprig basil optional
  • 1/4 cup limoncello optional
Filling
  • 1 1/2 cup heavy whipping cream cold
  • 1 1/2 cup lemon curd about half of the prepared
  • 1 lb mascarpone cheese room temperature
Assembly
  • 2 packs ladyfingers
  • lemon slices for decorating

Equipment

  • Medium saucepan
  • Whisk
  • Strainer
  • Heat-safe bowl
  • Mixing bowl
  • Electric mixer
  • Spatula

Method
 

  1. If using store bought lemon curd you will need 2 ½ cups, 725g, or 26oz by weight.
    In a medium saucepan, combine egg yolks, whole eggs, salt, sugar, lemon zest, and lemon juice. Whisk to combine.
  2. Heat on medium heat, whisking or stirring constantly. Let the lemon curd come to a simmer and thicken - approximately one minute after simmering.
  3. Once thickened, strain the curd through a wire strainer or cheesecloth to remove the zest and any lumps. Transfer to a non-metal heat safe bowl. Add butter to the curd and let sit for a minute to melt. Stir until fully melted and smooth.
  4. Cover with a piece of parchment paper or wrap placed directly on the surface and refrigerate until cold and thickened.
  5. While the lemon curd chills, prepare the lemon syrup. Combine water, sugar, lemon juice, peeled lemon zest, and basil (optional).
  6. Bring to a simmer on medium heat and let cool. Once cooled, strain out the lemon peels and set aside in a bowl for later. If using limoncello, add it in at this point.
  7. Chill your mixing bowl and whisk in the freezer for 5 minutes. Pour heavy whipping cream into the chilled mixing bowl and whip to stiff peaks (using an electric mixer).
  8. In a large bowl, combine half of the cooled lemon curd (set aside the other half in the fridge) and all of the mascarpone cheese. Whisk until fully combined and smooth. Do not overmix or the mascarpone will become gritty.
  9. Add whipped cream into the lemon curd mixture. Gently fold with a whisk or spatula to combine, being careful not to deflate the whipped cream.
  10. Dip ladyfingers briefly into the cooled lemon syrup. Arrange a layer of soaked ladyfingers in the bottom of your serving dish. Spread half of the mascarpone-lemon filling over the ladyfingers.
  11. Repeat with another layer of soaked ladyfingers and the remaining filling. Cover and refrigerate for at least 2 hours, or until firm.
  12. Decorate with lemon slices before serving.

Notes

Lemon Curd: If you are short on time, you can use 2 ½ cups (725g) of good quality store-bought lemon curd.
Lemon Syrup: For an alcohol-free version, simply omit the limoncello. You can also add a sprig of basil to the syrup while it simmers for an extra layer of flavor.
Ladyfingers: For a low-carb or keto version, you can use keto-friendly ladyfingers or slices of pound cake.

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