Name: Lemon Tiramisu Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 6 h 45 min
Cuisine: Italian
Ingredients: 3/4 cup freshly-squeezed lemon juice; 3/4 cup water; 1 1/4 cup granulated sugar; 3 tablespoons lemon zest; 7 egg yolks; 1 whole egg; 1 cup granulated sugar; 1/2 cup lemon juice; 3 tablespoons lemon zest; 1/8 teaspoon salt; 5 tablespoons unsalted butter, cut into half-inch pieces; 1 1/3 cup heavy cream; 16 ounces mascarpone cheese; 3/4 cup granulated sugar; 1/2 cup lemon syrup (reserved from Lemon Syrup above); 1 teaspoon vanilla extract; 1 (7 oz) package Savoiardi ladyfingers (about 24)

Jump to Recipe

Introduction

Lemon Tiramisu offers a bright and refreshing twist on the classic Italian dessert. Combining zesty lemon curd with creamy mascarpone and delicate ladyfingers soaked in lemon syrup, this dessert is perfect for spring and summer gatherings. It’s both light and indulgent, with layers of citrus flavor that will delight your palate.

The image shows a square slice of a layered dessert on a white plate, set on a white marbled texture. The dessert has three visible layers of soft beige cake soaked in light yellow lemon filling. Between the cake layers, there are thick, creamy white layers that look smooth and fluffy. The top of the dessert is covered with peaks of creamy white whipped topping, each with a pointed shape. A silver fork rests on the plate near the dessert, and in the blurred background, there is a half-cut lemon and another piece of the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup freshly-squeezed lemon juice
3/4 cup water
1 1/4 cup granulated sugar
3 tablespoons lemon zest
7 egg yolks
1 whole egg
1 cup granulated sugar
1/2 cup lemon juice
3 tablespoons lemon zest
1/8 teaspoon salt
5 tablespoons unsalted butter, cut into half-inch pieces
1 1/3 cup heavy cream
16 ounces mascarpone cheese
3/4 cup granulated sugar
1/2 cup lemon syrup (from the lemon syrup recipe above)
1 teaspoon vanilla extract
1 (7 oz) package Savoiardi ladyfingers (about 24)

Instructions

Step 1: Make the Lemon Syrup by combining lemon juice, water, sugar, and lemon zest in a medium saucepan over medium-high heat. Bring to a simmer, stirring occasionally to dissolve sugar. Simmer for 5 minutes until slightly reduced, then strain through a fine-mesh sieve into a shallow bowl. Refrigerate until completely cool.
Step 2: Prepare the Lemon Curd by whisking egg yolks, whole egg, and sugar together in a medium saucepan until combined. Stir in lemon juice, lemon zest, and salt. Add butter and cook over medium-low heat, stirring constantly, until thickened, about 5–8 minutes. Strain the curd through a fine-mesh strainer into a bowl, cover with plastic wrap, and chill until cool.
Step 3: Make the Mascarpone Filling by whipping the heavy cream in a stand mixer until stiff peaks form. Transfer whipped cream to a separate bowl. In the mixer bowl, beat mascarpone cheese, sugar, lemon syrup, and vanilla extract until smooth. Add about one cup of whipped cream and beat until incorporated, then gently fold in the remaining whipped cream.
Step 4: Assemble the tiramisu by quickly dipping each ladyfinger into the lemon syrup just until soaked but not soggy. Arrange two rows of six ladyfingers evenly in the bottom of an 8-inch square dish. Spread half of the lemon curd over the ladyfingers, followed by half of the mascarpone filling.
Step 5: Add another layer of lemon syrup-soaked ladyfingers over the filling. Spread the remaining lemon curd on top, then spread half of the remaining mascarpone filling. Transfer the rest of the mascarpone filling to a pastry bag fitted with a large round tip (or a ziplock bag with a corner cut off) and pipe it evenly over the tiramisu.
Step 6: Cover the tiramisu and refrigerate for at least 6 hours before serving to allow the flavors to meld and the dessert to set.

Tips & Variations

Use fresh lemon juice and zest for the brightest flavor, avoiding bottled lemon juice.
For a lighter version, substitute half of the heavy cream with Greek yogurt when making the filling.
If you prefer a less tangy dessert, reduce the amount of lemon zest in the curd and syrup by half.
Allow the tiramisu to sit overnight for even deeper flavor integration.
For decoration, garnish with extra lemon zest or thin lemon slices before serving.

Storage

Store leftover lemon tiramisu covered in the refrigerator for up to 3 days. The flavors will continue to develop while chilled. When ready to serve again, allow it to sit at room temperature for about 10 minutes for the best texture. Do not freeze, as the delicate cream and curd layers may separate upon thawing.

How to Serve

A square glass dish filled with a creamy dessert showing two layers: a smooth pale yellow base and a top layer covered with small, round dollops of white whipped cream arranged in a neat grid pattern. The clear dish sits on a white marbled surface, next to a white plate with two silver forks on it. Nearby, two whole bright yellow lemons rest on a green cloth napkin while one lemon slice lies on the surface. A silver pie server with cut-out designs is placed at the lower right corner of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized eggs in this recipe?

Yes, using pasteurized eggs is a safer option, especially since this recipe involves minimal cooking of eggs. The lemon curd is cooked, but using pasteurized eggs adds extra safety.

Can I prepare Lemon Tiramisu a day ahead?

Absolutely! In fact, making the tiramisu a day in advance enhances the flavors as they meld together. Just remember to keep it well-covered and refrigerated.