Lemon Tiramisu

5 from 11 votes

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!

Prep Time45

Refrigerate6

Total Time6 45

Course: Dessert

Cuisine: Italian

Keyword: lemon curd tiramisu, lemon tiramisu, lemon tiramisu with lemon curd

Servings: servings

Author: Elena Davis

Ingredients

Lemon Curd (makes about 3 cups)

6 eggs room temperature
¼ teaspoon sea salt
1 cup granulated sugar
2 lemons zested
⅔ cup lemon juice and strained freshly squeezed, about 2 lemons
½ cup unsalted butter cut into pieces

Lemon Syrup

¾ cup water
¼ cup granulated sugar
4 tablespoons lemon juice
Peel of 1 lemon cut into several slices
¼ cup limoncello optional

Filling

2 cups heavy whipping cream + 1 teaspoon vanilla extract
1 ½ 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

US Customary - Metric

Instructions

Lemon Curd

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 9x13-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

Use 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.
Decorate Just Before Serving: Add lemon slices or any other decorations just before serving to keep them fresh and visually appealing.
Mixing the Filling: Be gentle and mix just enough to combine the whipped cream and mascarpone mixture to ensure it doesn't deflate.
Plan Accordingly: Read the lemon tiramisu recipe through and plan your time. You will need to allow time for the lemon curd to fully cool and the dish is best when it sits overnight though you can get away with a minimum of six hours.

Nutrition