The best Lemon Tiramisu recipe has ladyfingers dipped in a lemon syrup and layered with a whipped mascarpone and homemade lemon curd. It's fresh, beautiful, and the perfect make ahead, no-bake dessert!
Lemon Tiramisu that'll steal the show.
Lemon Tiramisu that'll steal the show.I mean, can you tell me a more beautiful no-bake dessert for Spring or Summer? This Lemon Tiramisu recipe vibrant, beautiful, and the punch of lemon from the lemon curd is divine (and also very easy to make from scratch + tastes so much better!). This is a fun twist on my beloved Classic Tiramisu recipe and I can't wait for you all to try it! You can make it with or without the limoncello liqueur.
Don't miss all of my no-bake desserts like No-Bake Cheesecake, Banana Pudding, and a Chocolate Milkshake!
How to make Lemon Tiramisu:
Prepare Lemon Curd: Combine the egg yolks, sugar, lemon zest, lemon juice, and salt in a heat-proof bowl and cook over a pot of simmering water, stirring constantly, until it thickens to a gravy consistency (7-10 minutes). Remove from heat and stir in butter.
Make Lemon Syrup: combine lemon juice, water, and sugar in a saucepan then bring to a boil for 5 minutes. Remove from heat (add limoncello if desired). This syrup will be used to dip the lady-fingers.
Whip Mascarpone Filling: Combine mascarpone with 1 Tablespoon lemon zest then mix in the whipping cream with an electric mixer just until stiff peaks (don't over-mix).
Assemble: Dip each lady finger quickly in lemon syrup and line the bottom of an 8×8 inch or similar size pan. Top with half of the whipped mascarpone. Top with cooled lemon curd. Repeat with another layer of dipped lady fingers and remaining whipped mascarpone. Refrigerate for a few hours or overnight. Optional: Garnish with grated white chocolate on top.
So many more Lemon recipes to love:
- Lemon Bars
- Lemon Cake
- Lemon Meringue Pie
- Lemon Cream Pie
- Lemon Chicken Orzo Soup
- Lemon Poppy Seed Bread
- Lemon Blueberry Bread
- Homemade Lemonade
- Lemon Mousse
- Lemon Chicken Pasta
- Lemon Ricotta Pancakes
Follow me for more great recipes
Recipe
Lemon Tiramisu
Equipment
Ingredients
Lemon Curd*:
- 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 you could use limoncello)
- pinch salt
- 6 Tablespoons unsalted butter (85g), room temperature, chopped
Lemon Syrup:
- 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*)
Whipped Mascarpone:
- 8 oz mascarpone cheese (226g), room temperature
- 1 Tablespoon lemon zest (6g)
- 1 ½ cups heavy whipping cream (360mL)
Assembly:
- 1 package Lady Fingers , (about 24 lady fingers)*
- white chocolate , grated on top, as garnish (optional)
Instructions
- Zest and juice lemons and set aside.
- 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, add 4 egg yolks, 2/3 cup granulated sugar, 1 Tablespoon lemon zest, ⅓ cup lemon juice, and a pinch of salt and whisk well to combine. Place bowl over pot of water, reduce heat to medium low and cook, whisking constantly, until mixture thickens to a gravy consistency, about 7-10 minutes. Remove bowl from heat and stir in 6 tablespoons butter.
- Cool Lemon Curd: Pour mixture into a new bowl and place a piece of plastic wrap directly on the surface (to prevent it from forming a skin). Refrigerate whie you prepare the rest of the ingredients.
- Lemon Syrup: In a saucepan, add ¾ cup lemon juice, 1 cup water, and ½ cup sugar. Bring to a boil, stirring to dissolve the sugar. Boil for 5 minutes, then remove from heat. Transfer to a bowl and cool completely to room temperature (or refrigerate to cool down faster). Stir in ¼ cup limoncello (if using).
- Whipped Mascarpone: Combine mascarpone with 1 Tablespoon lemon zest then mix in the whipping cream with an electric mixer just until medium/stiff peaks (don't over-mix).
- Assemble: Submerge each lady finger quickly in lemon syrup and then place in the bottom of an 8×8 or similar size pan, until bottom of pan is lined. Top with half of the whipped mascarpone. Stir lemon curd well then spoon over the top, into an even layer. Repeat with another layer of dipped lady fingers. Smooth (or decoratively pipe) remaining whipped mascarpone on top. Optional: garnish with grated white chocolate and/or lemon zest or lemon slices.
- Refrigerate for at least 2 hours, or overnight.
Notes
Nutrition
Follow Me
This post contains affiliate links.
10 🌟 out of 5. Easy, delicious and I have to always double the recipe. The lemon curd is perfect with the mascarpone cheese. 😆
I made this for dessert last night to try it out before Easter! It was delicious and will be added to the menu!
I made this for our Life group at church and it was delicious! Use your recipes all the time. I don’t review as much as I should. Your site is a go to place for recipes for me.
I’ve been waiting for this recipe since Lauren announced she was creating it on Instagram. I made it for my son’s birthday and it was a huge hit. Making it again for Easter.
This is a refreshing twist to the classic tiramisu. Thank you for the recipe!
Can we have the recipe in metric, please?
Yes, I just added the metric information. Enjoy!
Hi! While making the syrup, should I boil the mixture for 5 minutes covered or uncovered?
For the lemon syrup, you should boil it uncovered for 5 minutes. This helps slightly reduce the liquid and concentrate the flavor—plus, you want that sugar to fully dissolve and the syrup to thicken just a bit.
I made this for a pot-luck cookout yesterday and it was the hit of the party! It was light, refreshing, not too sweet, and perfectly tart and lemon-y. I made candied lemon peel to decorate the top and I think it brought it to the next level. This is going into my permanent party recipe rotation.
This was fantastic! Super light and fluffy, the curd was perfect. Big hit at game night!
This was good but I think next time I’ll mix the custard with the mascarpone mixture.
This was very good. The only thing I would add is precision on cooking the curd. I cook curd fairly often and I tend to let it go to 170F, which in this case took far longer than 7 minutes. I also added a tiny bit of sugar to the mascarpone mixture. Overall this was a great combination of flavours and good recipe.
Light, creamy, and bursting with citrusy flavor