Lemon Tiramisu Recipe with Lemon Curd
Lemon Tiramisu Recipe with Lemon Curd makes a luscious dessert that 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!
Servings: 12 servings
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
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
- When using lemons, the acidity of the lemon can react with the metal, sometimes giving the tiramisu a metallic aftertaste. For best results, use non-metallic pans.
- Whip the heavy cream until stiff peaks form to ensure a light and airy texture in the filling.
- 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.
- If you're using store-bought lemon curd, you will need about three cups.
Nutrition
Calories: 744kcal | Carbohydrates: 65g | Protein: 11g | Fat: 49g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 262mg | Sodium: 249mg | Potassium: 152mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1710IU | Vitamin C: 17mg | Calcium: 121mg | Iron: 2mg
