Lemon Tiramisu Recipe with Lemon Curd

This Lemon Tiramisu Recipe with Lemon Curd combines the classic elements of tiramisu with a refreshing lemon twist. It’s a dessert that brings a taste of Italy to your table and one you will surely make repeatedly!

You’ll also love my Strawberry Tiramisu and Classic Tiramisu.

Why you’ll love this family favorite!

It’s a fresh, zesty twist on the classic we make every spring and summer. The bright lemon flavor, layered with soft ladyfingers and creamy mascarpone, brings back memories of warm days in Italy and sunshine-filled family gatherings. It’s light and luscious, and it’s always the first dessert to disappear from the table. Try my lemon crinkle cookies, lemon ricotta cookies, and lemon olive oil cake next!

Made With AmorE,

This tiramisu can be made in advance, allowing the flavors to meld together beautifully—a stress-free dessert option for a dinner party, a special occasion, or a casual gathering. Besides this fresh lemon tiramisu, you’ll love Lemon Bars and Frozen Lemon Dessert.

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: These are soft, sponge-like biscuits that form the layers of the tiramisu, absorbing the lemon syrup for flavor and moisture and providing a delightful texture. Use my homemade ladyfingers recipe to make them from scratch or buy these store-bought ladyfingers.
• Lemon Mascarpone Cream: A simple cream made with heavy whipping cream and mascarpone cream which we add a bit of the homemade lemon curd to give it the perfect amount of lemon flavor. The whipped cream adds lightness, airiness, and a fluffy texture to the filling while the masacarpone, a creamy italian cheese, adds a luxurious, rich texture and subtle sweetness to the filling.
• Fresh Lemons: These are essential since you will need both the zest and the lemon juice. The freshly squeezed juice provides tartness and citrus flavor, making the curd vibrant and tangyand the zest adds intense lemon flavor and fragrance. We will also be using more juice and the peel to make the homemade lemon syrup.
• Eggs and Unsalted Butter: These both contribute to the creamy base for the lemon curd as well as its rich flavors.
• Granulated Sugar: Adds sweetness to balance the tartness of the lemons in both the lemon curd and lemon syrup.
• Limoncello: An Italian lemon liqueur that adds an extra layer of citrus flavor and a slight alcoholic kick. This is optional but it adds extra flavor.

See the recipe card for quantities.

Variations & Substitutions

• Mascarpone Cheese: If you need to substitute, use cream cheese but it has a slightly tangier flavor. Use leftover mascarpone to make this pasta and peas recipe for dinner.
• 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. Try these pistachio cookies if you love these tasty green nuts!
• Lemon Blueberry Tiramisu: Add a layer of blueberry compote between the layers of ladyfingers and filling. Like in this easy lemon loaf cake, the sweet and tangy blueberries pair wonderfully with the lemon flavors of the curd.

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.

Make the Lemon Curd

Step #1: Stir together all the lemon curd ingredients in a nonmetallic pot.

Step #2: Cook until the lemon curd sticks to the back of a wooden spoon.

Step #3: Transfer the lemon curd to a strainer.

Step #4: Transfer it back to the pot and stir in the butter until it’s smooth and glossy.

Make the Simple Syrup

Step #5: Boil all the syrup ingredients until the sugar has dissolved.

Step #6: After cooking, take out the lemon peel.

Step #7: Whip the heavy cream until stiff peaks form.

Step #8: Mix the mascarpone and lemon curd.

Step #9: Add the lemon mascarpone to the whipped cream.

Step #10: Mix together to combine.

Assemble the Lemon Tiramisu

Step #11: Soak the ladyfingers in the lemon syrup and place in the bottom of your dish.

Step #12: Spread half of the mascarpone mixture over the top of the ladyfingers.

Step #13: Add another layer of soaked lady fingers and then spread the remaining masacarpone cream over the top.

Step #14: Spread lemon curd over the top and decorate with lemon slices. Refrigerate for at least six hours or overnight.

The rich lemon flavor makes this a sweet indulgence you can’t forget. It will be your new favorite dessert!

Recipe FAQs

Serving Suggestions

These are my favorite main dishes to serve with this luscious lemon dessert! It’s the perfect ending to a meal of this creamy lemon chicken, baked Italian sausage, and white chicken lasagna. It’s also perfect to carry along to a potluck with dishes like this butternut squash casserole and leftover roast beef casserole.

The vibrant lemon flavor and creamy texture make this the perfect summer dessert. Serve it up for a cookout or BBQ with other favorites such as these grilled chicken sandwiches and grilled peach salad.

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 to allow the flavors to meld and the dessert to set properly. Wait to whip the cream until just before assembly so it’s perfectly light and airy. 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.