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Lemon Tiramisu Recipe

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★★★★★

4.9 from 106 reviews

Lemon Tiramisu is a refreshing twist on the classic Italian dessert, combining zesty lemon syrup and curd with creamy mascarpone filling and delicate ladyfingers. This no-bake dessert layers tart citrus flavors with rich whipped cream and mascarpone, offering a bright, creamy, and indulgent treat perfect for spring or summer gatherings.

Ingredients

Scale

Lemon Syrup

  • 3/4 cup freshly-squeezed lemon juice
  • 3/4 cup water
  • 1 1/4 cup granulated sugar
  • 3 tablespoons lemon zest

Lemon Curd

  • 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

Mascarpone Filling

  • 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

Assembly

  • 1 (7 oz) package Savoiardi ladyfingers (about 24)

Instructions

  1. Make the Lemon Syrup: Combine lemon juice, water, sugar, and lemon zest in a medium saucepan over medium-high heat. Stir occasionally until the sugar dissolves, then let it simmer for about 5 minutes until slightly reduced. Strain the syrup through a fine-mesh sieve into a shallow bowl and refrigerate until completely cooled.
  2. Make the Lemon Curd: In a medium saucepan, whisk together egg yolks, whole egg, and sugar until just combined. Add lemon juice, zest, and salt, then stir in the butter. Cook over medium-low heat, stirring constantly, for 5-8 minutes until the mixture thickens. Strain the curd through a fine-mesh sieve into a bowl, cover with plastic wrap, and refrigerate until cool.
  3. Make the Mascarpone Filling: Using a stand mixer with whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl. Replace whisk with paddle attachment, then beat mascarpone, sugar, lemon syrup, and vanilla on high until combined. Fold in about half the whipped cream by beating, then gently fold in the remaining cream by hand to maintain fluffiness.
  4. Assemble the Tiramisu: Quickly dip each ladyfinger into the lemon syrup, ensuring they are soaked but not soggy. Arrange two rows of six ladyfingers in an 8-inch square dish evenly. Spread half the lemon curd over the ladyfingers, followed by half the mascarpone filling. Repeat with another layer of syrup-soaked ladyfingers, lemon curd, and half the remaining mascarpone filling. Pipe the final mascarpone filling layer evenly over the top using a pastry bag or ziplock bag with a corner cut off.
  5. Chill: Cover the assembled tiramisu and refrigerate for at least 6 hours to set and develop flavors before serving.

Notes

  • Make sure not to soak the ladyfingers too long in the lemon syrup to prevent them from becoming soggy.
  • Use fresh lemon juice and zest for the best vibrant flavor.
  • This dessert requires at least 6 hours of chilling, preferably overnight, for optimal texture and taste.
  • Ensure the lemon curd and syrup are completely cool before assembling to maintain the correct texture.
  • Use a fine-mesh sieve when straining lemon syrup and curd to achieve a smooth, silky consistency.

Keywords: Lemon tiramisu, lemon dessert, no bake tiramisu, mascarpone dessert, Italian dessert, lemon curd tiramisu

Find it online: https://jedentaglecker.com/lemon-tiramisu-recipe/