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Lemon Tiramisu Recipe with Lemon Curd—This luscious dessert brings a taste of Italy to your table. It combines the classic elements of tiramisu with a refreshing lemon twist—it’s a dessert you will surely make repeatedly!
You’ll also love my Strawberry Tiramisu and Classic Tiramisu.
Best Lemon Tiramisu
This classic Italian dessert is the best summertime no-bake treat. With the brightness of fresh lemons, tangy lemon curd, and a luscious creamy filling, it is a crowd-pleaser for a dinner party, a special occasion, or a casual gathering.
- Light and Creamy Texture: The whipped cream and mascarpone filling make this tiramisu delightfully light and creamy, melting in your mouth with each bite.
- Elegant and Impressive: This dessert tastes incredible and looks stunning with layers of ladyfingers, creamy filling, and decorative lemon slices.
- Perfect Make-Ahead Dessert: This tiramisu can be made in advance, allowing the flavors to meld together beautifully—a stress-free dessert option for entertaining.
Besides this fresh lemon tiramisu, you’ll love Lemon Bars and Frozen Lemon Dessert.
Table of Contents
Simple Ingredients
This lemon curd tiramisu does not contain raw eggs. Instead, the fluffy egg mixture is replaced with whipped cream, mascarpone, and fresh lemon curd. You are going to love it!
- Ladyfingers: Soft, sponge-like biscuits that form the layers of the tiramisu, absorbing the lemon syrup for flavor and moisture and providing a delightful texture. You can make them from scratch or buy these store-bought ladyfingers.
- Eggs: These provide the creamy base for the curd, helping it thicken and set properly with a rich texture.
- Sea Salt: Enhances the flavors and balances the sweetness, ensuring the curd isn’t overly sweet.
- Granulated Sugar: Adds sweetness to balance the tartness of the lemons.
- Lemons (Zested): Lemon zest adds intense lemon flavor and fragrance, giving the curd its signature bright and fresh taste.
- Fresh Lemon Juice: The main source of tartness and citrus flavor, making the curd vibrant and tangy.
- Unsalted Butter: Adds smoothness, richness, and a velvety texture to the curd, making it luscious and creamy.
Lemon Syrup:
- Water: Acts as the base liquid for the syrup, helping to dissolve the sugar and create a consistent syrup.
- Granulated Sugar: Sweetens the syrup, which is essential for balancing the tartness of the lemon juice.
- Lemon Juice: Adds tartness and a fresh lemon flavor to the syrup, making it perfect for soaking the ladyfingers.
- Lemon Peel: Infuses the syrup with a concentrated lemon essence
- Limoncello Liquire (Optional): An Italian lemon liqueur that adds an extra layer of citrus flavor and a slight alcoholic kick.
Lemon Mascarpone Cream:
- Heavy Whipping Cream: Whipped to stiff peaks, it adds lightness, airiness, and a fluffy texture to the filling.
- Prepared Lemon Curd
- Mascarpone Cheese: A creamy Italian cheese that adds a luxurious, rich texture and subtle sweetness to the filling.
See the recipe card for quantities.
How to Make Lemon Tiramisu
Follow these step-by-step photos for the best results. You’ll see how easy it is to make this tiramisu with a refreshing twist! Full steps and ingredients in the recipe card below.
Lemon Curd
Add all the ingredients to the pot (nonmetallic) and stir to combine.
The lemon curd is ready when it sticks to the back of a wooden spoon.
Strain the lemon curd.
Add butter at the end and stir until smooth and glossy.
Simple Syrup (Lemon)
Boil all the syrup ingredients until the sugar has dissolved.
Take out the lemon peel.
Mascarpone Filling
Whip the heavy cream.
Mix the mascarpone and lemon curd.
Add the lemon mascarpone and combine with the whipped cream.
Combine to make the filling.
Assembly
Soaked ladyfingers ready for layering.
Spread half of the mascarpone mixture over the top of the ladyfingers.
The rich lemon flavor makes this a sweet indulgence you can’t forget. It will be your new favorite dessert!
Substitutions
Mascarpone Cheese: Use cream cheese (for a slightly tangier flavor).
Variations
- Lemon Pistachio Tiramisu: Incorporate crushed pistachios into the mascarpone filling or sprinkle them on top of the dessert for added crunch and a nutty flavor that complements the lemon.
- Lemon Blueberry Tiramisu: Add a layer of blueberry compote between the layers of ladyfingers and filling. The sweet and tangy blueberries pair wonderfully with the lemon curd.
Make Ahead and Storage
- Make Ahead– Prepare the lemon curd up to a week in advance and store it in the refrigerator. Assemble the tiramisu the day before serving, allowing the flavors to meld and the dessert to set properly. Whip the cream just before assembly to ensure a light, airy texture. Cover the assembled tiramisu tightly with plastic wrap and chill overnight. Decorate just before serving.
- Store the lemon tiramisu in the refrigerator, tightly covered with plastic wrap, or in an airtight container. The tiramisu can be stored in the refrigerator for up to 3-4 days. Beyond this, the texture of the ladyfingers may start to deteriorate.
My Pro Tip
Recipe Tips
- Non-metal dishes and pots: When using lemons, the acidity of the lemon can react with the metal, sometimes giving the tiramisu a metallic aftertaste.
- Whip Cream to Stiff Peaks: Whip the heavy cream until stiff peaks form to ensure a light and airy texture in the filling.
- Chill Overnight: For the best flavor and texture, let the tiramisu chill in the refrigerator overnight. This allows the flavors to meld together and the dessert to set properly.
- Decorate Just Before Serving: Add lemon slices or any other decorations just before serving to keep them fresh and visually appealing.
FAQs
If you can’t find ladyfingers, you can use sponge cake, pound cake, or even gluten-free ladyfingers for those with gluten sensitivities.
Quickly dip the ladyfingers in the lemon syrup rather than soaking them. This ensures they are moist but still hold their shape.
Yes, store-bought lemon curd can be used as a convenient substitute. However, homemade lemon curd offers a fresher and more vibrant flavor.
More Italian Recipes
Looking for other dessert recipes? Try these:
What to Serve with Lemon Tiramisu
These are my favorite dishes to serve with luscious dessert:
Easy Lemon Tiramisu Recipe with Lemon Curd
Lemon Tiramisu Recipe with Lemon Curd—This luscious dessert brings a taste of Italy to your table. It combines the classic elements of tiramisu with a refreshing lemon twist—it’s a dessert you will surely make repeatedly!
- Total Time: 6 hours 45 minutes
- Yield: 12 servings 1x
Ingredients
Lemon Curd (about 3 cups)
- 6 eggs (room temperature)
- 1/4 teaspoon sea salt
- 1 cup granulated sugar
- 2 lemons, zested
- 2/3 cup lemon juice and strained (freshly squeezed, about 2 lemons)
- 1/2 cup unsalted butter, cut into pieces
Lemon Syrup
- 3/4 cup water
- 1/4 cup granulated sugar
- 4 tablespoons lemon juice
- Peel of 1 lemon, cut into several slices
- 1/4 cup limoncello (optional)
Filling
- 2 cups heavy whipping cream + 1 teaspoon vanilla extract
- 1 1/2 cups lemon curd (about half of the prepared curd, save the rest for the top)
- 500 grams mascarpone cheese (room temperature)
Assembly
- 2 packs ladyfingers (about 27 total)
- Lemon slices (for decorating)
Instructions
Lemon Curd (if using store-bought you’ll need about 3 cups):
- In a medium saucepan, whisk together the eggs, sea salt, sugar, lemon zest, and lemon juice until well combined.
- Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes. Be careful not to let the mixture boil.
- Once thickened, strain the curd through a wire strainer or cheesecloth to remove the zest and any lumps.
- Add back to the hot saucepan (not on the heat), stir in the butter, and keep stirring until smooth and combined.
- Pour the lemon curd into a glass bowl, cover it with plastic wrap (pressing it directly onto the surface to prevent skin from forming), and let it cool completely. Refrigerate until ready to use.
Lemon Syrup
- In a small saucepan, combine water, sugar, lemon juice, and lemon peel. Add limoncello, if using (the alcohol cooks off with the heat).
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes until the sugar is dissolved and the flavors meld together. With a slotted spoon remove and discard the lemon peel.
- Remove from heat and let it cool.
Filling
- In a large bowl, whip the heavy cream and vanilla extract until stiff peaks form.
- In another bowl, combine the mascarpone cheese with 1 ½ cups of lemon curd. Gently fold the whipped cream into the lemon curd mixture until smooth and well combined.
Assembly
- Dip each ladyfinger into the lemon syrup briefly (do not soak them). Place a layer of dipped ladyfingers at the bottom of a 9×13-inch dish or similar.
- Spread half of the lemon curd filling over the layer of ladyfingers.
- Add another layer of dipped ladyfingers on top of the filling, then spread the remaining filling over the ladyfingers.
- Spread the remaining lemon curd (from the lemon curd recipe) over the top layer of filling.
- Decorate with lemon slices if desired.
- Cover the tiramisu and refrigerate for at least 6 hours or overnight to allow the flavors to meld and the tiramisu to set. Enjoy!
Notes
TIPS
Non-metal dishes and pots: When using lemons, the acidity of the lemon can react with the metal, sometimes giving the tiramisu a metallic aftertaste.
Whip Cream to Stiff Peaks: Whip the heavy cream until stiff peaks form to ensure a light and airy texture in the filling.
Chill Overnight: For the best flavor and texture, let the tiramisu chill in the refrigerator overnight. This allows the flavors to meld together and the dessert to set properly.
Decorate Just Before Serving: Add lemon slices or any other decorations just before serving to keep them fresh and visually appealing.
- Prep Time: 45 minutes
- Cook Time: 6 hours chill time
- Category: Sweet
- Method: Italian
- Cuisine: Italian
absolutely delicious 😋
Thank you! It is a huge hit this time of year!
Light, lemony, and creamy, this is the PERFECT summer dessert. YUM!