Lemon Tiramisu Recipe

Introduction

This Lemon Tiramisu offers a bright and zesty twist on the classic Italian dessert. Combining tangy lemon curd with creamy mascarpone and delicate sponge fingers soaked in lemon syrup, it’s a refreshing treat perfect for spring and summer gatherings.

Ingredients

• Zest of 5 lemons
• Juice of 5 lemons
• 125 g unsalted butter
• 250 g caster sugar
• 5 medium eggs
• 100 ml limoncello
• 100 g caster sugar
• 150 ml water
• Zest of 2 lemons
• Juice of 2 lemons
• 200-300 g sponge fingers
• 500 g mascarpone
• 250 ml double cream
• 75 g lemon curd (from above)

Instructions

1. Step 1: Make the lemon curd by combining the zest, juice, butter, and 250 g caster sugar in a large bowl set over a pan of simmering water. Stir frequently until the butter melts.
2. Step 2: Beat the eggs separately, then slowly pour them into the lemon mixture. Continue cooking over the simmering water for 10-15 minutes, stirring often, until the mixture thickens to a custard-like consistency that coats the back of a spoon.
3. Step 3: Remove the lemon curd from heat and transfer it to a clean bowl to cool.
4. Step 4: Prepare the lemon syrup by heating 100 g caster sugar, lemon zest, lemon juice, and water in a pan. Stir gently over low heat until the sugar dissolves.
5. Step 5: Remove the syrup from the heat and stir in the limoncello. Set aside to cool slightly.
6. Step 6: Whip the mascarpone, double cream, and 75 g of the prepared lemon curd together in a bowl until smooth and soft peaks form.
7. Step 7: To assemble, briefly dip each sponge finger into the lemon syrup, being careful not to soak them too long if you prefer a firmer texture. Arrange a layer of soaked sponge fingers at the bottom of your serving dish.
8. Step 8: Spread half of the mascarpone mixture evenly over the sponge layer.
9. Step 9: Repeat with another layer of soaked sponge fingers and the remaining mascarpone mixture on top.
10. Step 10: Finish by spreading the remaining lemon curd over the top layer.
11. Step 11: Refrigerate the assembled tiramisu for 3-4 hours to set before serving.

Tips & Variations

• For a less boozy version, you can omit the limoncello and use lemon-infused water or lemonade instead.
• If you prefer a sweeter dessert, dust the top with powdered sugar or add a drizzle of honey before serving.
• Use fresh lemons for the brightest flavor and zest them carefully to avoid the bitter white pith.
• For added texture, garnish with toasted almond flakes or fresh berries.

Storage

Store the Lemon Tiramisu covered in the refrigerator for up to 3 days. Let it sit at room temperature for a few minutes before serving for the best texture and flavor. This dessert is not ideal for freezing due to its delicate cream and lemon curd layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon curd in advance?

Yes, the lemon curd can be made up to two days ahead and stored covered in the refrigerator. Make sure it’s cooled completely before refrigerating.

What can I use instead of sponge fingers?

If sponge fingers aren’t available, ladyfingers or even slices of simple vanilla cake can be used as a substitute for layering in this dessert.

Lemon Tiramisu Recipe

Print Recipe

★★★★★

4.6 from 117 reviews

Lemon Tiramisu is a refreshing twist on the classic Italian dessert, replacing the traditional coffee flavors with bright, zesty lemon. It features layers of lemon-soaked sponge fingers, a smooth mascarpone and cream filling infused with lemon curd, and a tangy lemon syrup made with limoncello. This chilled dessert combines creamy, citrusy, and slightly boozy notes for a delightful and elegant treat perfect for warm weather or any occasion.

• Author: Caleb
• Prep Time: 30 mins
• Cook Time: 20 mins
• Total Time: 4 hours 50 mins
• Yield: 8 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Lemon Curd

• Zest of 5 lemons
• Juice of 5 lemons
• 125 g unsalted butter
• 250 g caster sugar
• 5 medium eggs

Lemon Syrup

• 100 g caster sugar
• 150 ml water
• Zest of 2 lemons
• Juice of 2 lemons
• 100 ml limoncello

Filling & Assembly

• 200–300 g sponge fingers
• 500 g mascarpone
• 250 ml double cream
• 75 g lemon curd (from above)

Instructions

1. Make the Lemon Curd: Add the lemon zest, lemon juice, unsalted butter, and caster sugar to a large heatproof bowl set over a pan of simmering water. Stir frequently until the butter melts and the mixture is well combined.
2. Add Eggs: Beat the five medium eggs together, then slowly pour them into the bowl with the lemon mixture, stirring continuously to combine.
3. Cook Curd: Continue cooking the lemon curd over the simmering water for 10-15 minutes, stirring often, until the mixture thickens to a custard-like consistency that coats the back of a spoon without running off.
4. Cool Lemon Curd: Remove the bowl from the heat and pour the lemon curd into a new bowl to cool completely.
5. Prepare Lemon Syrup: In a saucepan, combine 100 g caster sugar, 150 ml water, lemon zest, and lemon juice. Heat gently on low, stirring until the sugar dissolves completely. Remove from heat and stir in 100 ml limoncello.
6. Make the Filling: In a mixing bowl, whisk together 500 g mascarpone, 250 ml double cream, and 75 g cooled lemon curd until soft peaks form and the mixture is smooth and airy.
7. Assemble the Layers: Quickly dip sponge fingers into the lemon syrup one by one (avoid soaking too long if a firmer texture is preferred) and arrange a layer in the bottom of your serving dish.
8. Add Filling: Spread half of the mascarpone and lemon curd filling evenly over the soaked sponge layer.
9. Second Layer: Repeat the dipping and layering of sponge fingers on top of the first filling layer.
10. Top with Filling and Lemon Curd: Spread the remaining mascarpone mixture over the second sponge layer, then finish by spreading the remaining lemon curd on top.
11. Chill: Refrigerate the assembled tiramisu for 3-4 hours to allow it to set and the flavors to meld.
12. Serve: Once set, serve chilled for a bright, creamy, and refreshing dessert experience.

Notes

• Be careful not to over-soak the sponge fingers in lemon syrup if you prefer a slightly firmer texture.
• Ensure the lemon curd cools completely before blending with mascarpone to prevent curdling.
• This dessert can be prepared a day ahead, allowing flavors to deepen overnight in the refrigerator.
• Limoncello can be substituted with a lemon-flavored liqueur or omitted for a non-alcoholic version.
• Use fresh lemons for the best bright and fresh citrus flavor.

Keywords: Lemon tiramisu, lemon dessert, mascarpone dessert, lemon curd recipe, Italian dessert, layered dessert, summer dessert