This Lemon Tiramisu blends layers of silky homemade lemon curd, a light mascarpone cream, soft ladyfinger cookies, and a bright lemon syrup for an irresistible sweet-tart finish. It’s a refreshing twist on the classic Italian dessert and perfect for when you want something citrusy and memorable.
As the weather cools, this dessert is a great way to brighten the day. Try it alongside other citrus favorites like lemon bars, lemon bundt cake, or lemon cookies for a themed dessert spread.
My new favorite is Lemon Tiramisu: a bright, citrus-forward take on a beloved classic. Zesty lemon curd layered with creamy mascarpone and moistened ladyfingers creates an elegant dessert that still feels comforting. There’s no chocolate here—just a lively balance of lemon and cream that keeps every bite fresh and satisfying.
Why You’ll Love This Lemon Dessert
- Decadent yet refreshing. The combination of mascarpone and whipped cream delivers richness, while homemade lemon curd adds a bright, tangy counterpoint.
- A citrusy riff on tiramisu. This version swaps coffee and cocoa for lemon syrup and curd, transforming the classic into a zesty new favorite.
- Perfect for special occasions. Lemon tiramisu feels elevated and unexpected—great for dinner parties, holidays, or any time you want an impressive dessert.
Recipe Ingredients
Below are the ingredients needed to make this lemon tiramisu. Quantities and step-by-step directions appear in the recipe card further down.
For the Lemon Syrup
- Lemon juice: Freshly squeezed for the best flavor.
- Water: Used to dissolve the sugar and create the syrup.
- Granulated sugar: Sweetens and slightly thickens the syrup.
- Lemon zest: Use zest from the same lemons you juice.
For the Lemon Curd
- Eggs: Large eggs, preferably at room temperature.
- Granulated sugar: Whisked with the eggs to sweeten and thicken the curd.
- Lemon juice and zest: Fresh for the best bright lemon flavor.
- Salt: A pinch to enhance the lemon’s sweetness.
- Butter: Unsalted, added for richness and smooth texture.
For the Mascarpone Cream and Assembly
- Heavy cream: Keep it well chilled before whipping.
- Mascarpone cheese: Traditional for tiramisu; cream cheese can be used in a pinch but mascarpone gives the best texture and flavor.
- Granulated sugar: Balances and sweetens the filling.
- Vanilla extract: Adds depth to the cream.
- Lemon zest: A little in the filling reinforces the citrus profile.
- Ladyfinger cookies: Any brand of ladyfingers will work—adjust quantity for your dish size.
How To Make Lemon Tiramisu
This dessert layers lemon syrup-soaked ladyfingers with lemon curd and mascarpone cream. Follow these steps to build it, then chill until the layers set.
- Make the lemon syrup. Combine lemon juice, water, sugar, and lemon zest in a saucepan. Heat until the sugar dissolves, then cool to room temperature.
- Prepare the eggs. Whisk eggs and sugar in a heatproof bowl until smooth before adding lemon juice, lemon zest, and a pinch of salt.
- Cook the lemon curd. Cook the mixture over medium-low, whisking constantly until it thickens slightly. Gradually whisk in the butter a tablespoon at a time until smooth.
- Strain and cool. Pass the curd through a fine-mesh sieve to remove lumps, press plastic wrap onto the surface to prevent a skin, and cool completely.
- Make the mascarpone cream. Whip the chilled heavy cream to soft peaks. Beat mascarpone with sugar, vanilla, and lemon zest until smooth, then fold in the whipped cream until light and airy.
- Assemble the tiramisu. Briefly dip ladyfingers in lemon syrup and arrange a layer in a baking dish. Spread lemon curd over the cookies, then top with mascarpone cream. Repeat with another layer of dipped ladyfingers, curd, and cream. Finish with a top layer of lemon curd.
- Chill. Cover and refrigerate for at least 4 hours, ideally overnight, so the layers set and the flavors meld.
Chef’s Tips & Tricks
- Bring mascarpone to room temperature: This prevents lumps and yields a smoother filling.
- Have extra ladyfingers: Depending on your dish size, you may need a few more or fewer cookies—keep extras on hand.
- Dip quickly: A quick dunk in the lemon syrup flavors the cookies without making them overly soggy.
- If curd is thin: Continue whisking over low heat until it reaches a custard-like thickness.
- Use store-bought curd to save time: A good jar of lemon curd shortcuts the recipe, though homemade is recommended for the freshest flavor.
- Chill thoroughly: For best texture and flavor melding, chill at least 4 hours, preferably overnight.
How To Store Tiramisu
For the freshest flavor, enjoy lemon tiramisu within a few days. It freezes well for longer storage, though texture can change slightly after thawing.
- Fridge: Cover tightly with foil or place in an airtight container and refrigerate up to 5 days.
- Freezer: Wrap in plastic and then foil; freeze up to 3 months. Thaw completely in the fridge before serving.
More Easy Desserts To Try
- Chocolate Pudding Cake
- Blueberry Crisp
- Sex In A Pan
- Pineapple Cake
- Pecan Pie Brownies
5 from 4 votes
Lemon Tiramisu
by Katerina | Easy Weeknight Recipes
This Lemon Tiramisu features layers of homemade lemon curd, mascarpone cream, and soft ladyfingers finished with lemon syrup.
Prep Time: 30 minutes
Cook Time: 15 minutes
Chilling Time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 10 servings
Ingredients
For the Lemon Syrup
- ½ cup freshly squeezed lemon juice
- 1 cup water
- 1½ cups granulated sugar
- 3 teaspoons lemon zest
For the Lemon Curd
- 6 large eggs, at room temperature
- 1½ cups granulated sugar
- 1 cup lemon juice
- 2 tablespoons lemon zest
- Pinch of salt
- 10 tablespoons unsalted butter, at room temperature
For the Mascarpone Cream
- 1 cup heavy whipping cream, chilled
- 16 ounces mascarpone cheese
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest
For Assembly
- 25 ladyfinger cookies (adjust quantity based on dish size)
Instructions
For the Lemon Syrup:
- Combine lemon juice, water, sugar, and zest in a saucepan. Heat over medium, stirring until sugar dissolves. Remove from heat and cool to room temperature.
For the Lemon Curd:
- Whisk eggs and sugar in a heatproof bowl until smooth. Add lemon juice, zest, and a pinch of salt.
- Cook over medium-low, whisking constantly for 6–7 minutes until it thickens slightly.
- Add butter one tablespoon at a time, whisking until fully incorporated and the curd thickens.
- Remove from heat and strain through a fine-mesh sieve. Press plastic wrap onto the surface and cool completely.
For the Mascarpone Cream:
- Whip the chilled heavy cream to soft peaks and set aside.
- Beat mascarpone with sugar, vanilla, and lemon zest until smooth, then gently fold in the whipped cream until light and fluffy.
For Assembly:
- Quickly dip each ladyfinger into the lemon syrup so they’re moistened but not soggy.
- Arrange a layer of soaked ladyfingers in a 4-quart baking dish.
- Spread a layer of lemon curd over the ladyfingers, then add a layer of mascarpone cream.
- Repeat to create another layer of dipped ladyfingers, curd, and cream. Finish with a final layer of lemon curd.
- Cover and refrigerate at least 4 hours or overnight before serving.
Notes
- Dip ladyfingers briefly so they soak up flavor without becoming too soft.
- If the curd is slow to thicken, continue whisking over low heat until it reaches custard consistency.
- For best texture and flavor, chill the tiramisu at least 8 hours or overnight.
Nutrition
Calories: 803 kcal | Carbohydrates: 91 g | Protein: 10 g | Fat: 46 g
Nutritional info is an estimate and provided as a courtesy. Values may vary with ingredients and preparation.