Lemon Tiramisu Recipe

Introduction

Lemon Tiramisu is a refreshing twist on the classic Italian dessert, combining tangy lemon flavors with creamy mascarpone and delicate lady fingers. This bright and creamy treat is perfect for warm weather or any time you want a light, citrusy dessert.

Ingredients

• 4 large egg yolks
• 2/3 cup granulated sugar (134g)
• 1 Tablespoon lemon zest (6g), about 1 lemon
• 1/3 cup lemon juice (80mL), fresh squeezed (or limoncello)
• pinch salt
• 6 Tablespoons unsalted butter (85g), room temperature, chopped
• ¾ cup lemon juice (180mL), fresh squeezed, from about 2-3 lemons
• 1 cup water (240mL)
• 1/2 cup granulated sugar (100g)
• 1/4 cup limoncello (60mL), optional
• 8 oz mascarpone cheese (226g), room temperature
• 1 Tablespoon lemon zest (6g)
• 1 ½ cups heavy whipping cream (360mL)
• 1 package lady fingers (7 oz, about 24 lady fingers, Savoiardi brand recommended)
• white chocolate, grated on top for garnish (optional)

Instructions

1. Step 1: Zest and juice the lemons and set aside.
2. Step 2: To make the lemon curd, add 2 inches of water to the bottom of a small saucepan and bring to a simmer over medium heat. In a heat-proof mixing bowl, whisk together egg yolks, 2/3 cup sugar, 1 Tablespoon lemon zest, 1/3 cup lemon juice, and a pinch of salt. Place the bowl over the simmering water, reduce heat to medium-low, and whisk constantly until thickened to a gravy consistency, about 7-10 minutes. Remove from heat and stir in the butter until melted and smooth.
3. Step 3: Pour the lemon curd into a clean bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate while you prepare the rest of the dessert.
4. Step 4: To make the lemon syrup, combine ¾ cup lemon juice, water, and ½ cup sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar. Boil for 5 minutes, then remove from heat and let cool completely. Stir in limoncello if using, then set aside.
5. Step 5: For the whipped mascarpone, gently combine mascarpone cheese with 1 Tablespoon lemon zest. Using an electric mixer, whip in the heavy cream until medium to stiff peaks form. Be careful not to overmix.
6. Step 6: To assemble, quickly dip each lady finger into the lemon syrup and line the bottom of an 8×8 inch pan with a layer. Spread half of the whipped mascarpone over the lady fingers. Stir the lemon curd and spoon it evenly over the mascarpone layer. Add another layer of dipped lady fingers, then smooth or pipe the remaining whipped mascarpone over the top. Garnish with grated white chocolate and extra lemon zest or slices if desired.
7. Step 7: Refrigerate the tiramisu for at least 2 hours or preferably overnight to allow flavors to meld and the dessert to set.

Tips & Variations

• Use fresh lemons for the best bright citrus flavor and avoid bottled juice.
• If you prefer a boozy dessert, add limoncello to the lemon syrup; otherwise, it can be omitted for a kid-friendly version.
• Grated white chocolate on top adds a lovely visual contrast and extra sweetness but is optional.
• Make sure mascarpone and cream are at room temperature before whipping for a smooth texture.

Storage

Store leftover lemon tiramisu covered in the refrigerator for up to 3 days. The flavors improve after sitting, but it’s best enjoyed within a couple of days. Reheat is not recommended; serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make lemon tiramisu ahead of time?

Yes, it’s best made a few hours or even overnight in advance. This allows the flavors to blend and the dessert to set properly.

What if I don’t have limoncello?

Limoncello is optional and can be skipped or replaced with more lemon juice. It adds a pleasant lemon-alcohol flavor but is not essential for success.