Name: Lemon Tiramisu with Lemon Curd
Prep time: 30 min
Cook time: 10 min
Total time: 5 h 40 min
Cuisine: Italian-inspired
Ingredients: 4 large egg yolks (for lemon curd); 1/2 cup granulated sugar (for lemon curd); 1/4 cup fresh lemon juice (for lemon curd); 1 tbsp lemon zest (for lemon curd); 1/2 cup unsalted butter, cubed (for lemon curd); 8 oz mascarpone cheese, softened (for mascarpone filling); 1 cup whipped cream or heavy cream whipped to stiff peaks (for mascarpone filling); 1/4 cup powdered sugar (for mascarpone filling); 1 tsp vanilla extract (for mascarpone filling); 1/4 cup lemon curd (from the recipe above, for mascarpone filling); 1 package ladyfingers; 1/2 cup lemon juice or light lemon syrup mixed with water (for soaking ladyfingers); Lemon zest (for garnish); Mint leaves (optional, for garnish)

I love this Lemon Tiramisu because it offers a refreshing twist on the classic Italian dessert. The bright, tangy lemon curd pairs beautifully with the creamy mascarpone filling, creating a luscious and light dessert that’s perfect for spring or any special occasion.

Ingredients

For the lemon curd:

4 large egg yolks

1/2 cup granulated sugar

1/4 cup fresh lemon juice

1 tbsp lemon zest

1/2 cup unsalted butter, cubed

For the lemon mascarpone filling:

8 oz mascarpone cheese, softened

1 cup whipped cream (or heavy cream, whipped to stiff peaks)

1/4 cup powdered sugar

1 tsp vanilla extract

1/4 cup lemon curd (from the recipe above)

For the ladyfingers:

1 package ladyfingers

1/2 cup lemon juice (fresh or a light lemon syrup, mixed with a little water)

For garnish:

Lemon zest

Mint leaves (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the lemon curd:

In a heatproof bowl, whisk together egg yolks and sugar until smooth. Add lemon juice and zest, whisking to combine. Set the bowl over simmering water (double boiler), stirring constantly until the mixture thickens and coats the back of a spoon (about 8-10 minutes). Remove from heat, whisk in butter until silky smooth. Let cool to room temperature, then refrigerate for at least 1 hour.

Prepare the lemon mascarpone filling:

Whisk mascarpone cheese until smooth. Add whipped cream, powdered sugar, and vanilla extract; mix until fluffy. Fold in chilled lemon curd gently until combined and creamy.

Assemble the tiramisu:

Briefly dip ladyfingers into lemon juice or syrup—just enough to soak without sogginess. Arrange a layer of soaked ladyfingers in a 9×9-inch dish or trifle dish. Spread half the mascarpone filling over them. Repeat with another layer of ladyfingers and the remaining filling.

Chill and serve:

Cover with plastic wrap and refrigerate at least 4 hours or overnight to let flavors meld. Garnish with lemon zest and mint leaves before serving for a fresh touch.

Servings and Timing

This recipe serves about 6-8 people. Preparation time is roughly 30 minutes, plus 1 hour chilling time for lemon curd and at least 4 hours (preferably overnight) chilling for the assembled tiramisu.

Variations

I like to experiment by swapping the lemon curd for other citrus curds, like orange or lime, for a different zing. For a tropical twist, sometimes I add a hint of coconut extract to the mascarpone filling or sprinkle toasted coconut flakes on top. For an extra pop of flavor, a drizzle of limoncello over the ladyfingers before layering adds a lovely adult touch.

Storage/Reheating

I always keep leftovers covered in the refrigerator and consume them within 2-3 days for the best flavor and texture. Since tiramisu is best served chilled, I don’t recommend reheating it. Just take it out of the fridge about 10-15 minutes before serving to let it soften slightly.

FAQs

Can I make this lemon tiramisu dairy-free?

I haven’t tried a full dairy-free version, but swapping mascarpone for a dairy-free cream cheese and using coconut cream instead of whipped cream could work. The lemon curd may need an alternative recipe without butter.

Can I use store-bought lemon curd instead of making it from scratch?

Yes, I sometimes do that for convenience. Just make sure it’s a good-quality lemon curd with a fresh taste to maintain that bright flavor.

How long can I store lemon tiramisu?

I usually keep it refrigerated for up to 3 days. Beyond that, the ladyfingers may get too soggy and the texture could change.

Can I freeze lemon tiramisu?

Freezing isn’t ideal for tiramisu because the texture of the mascarpone and ladyfingers changes after thawing. I recommend enjoying it fresh from the fridge.

What if I can’t find ladyfingers?

I’ve substituted sponge cake or pound cake in a pinch, just slicing it thin and lightly soaking it with lemon juice or syrup. It changes the texture but still tastes delicious.

Conclusion

This Lemon Tiramisu with Lemon Curd has become one of my favorite desserts for its bright flavor and creamy texture. It’s simple enough to prepare but elegant enough to impress, making it perfect for gatherings or a special treat. I always enjoy how the lemon lifts the richness and makes the dessert feel fresh and light. If I want a citrusy dessert that’s a little different from the usual tiramisu, this is my go-to recipe.

Recipe: