Meet lemon tiramisu! The most amazing citrusy twist on a classic Italian dessert. The layers of mascarpone cream and lemon curd will have you reaching for another slice! Now that the temperatures are warming up, bring on the lemon! Here are a few more of my favorite recipes for you to try: lemon icebox cake, lemon cheesecake, and lemon bars!
Why You’ll Love It
I mean, it’s tiramisu and lemon.. a no-brainer combination! Instead of the chocolate and espresso powder, this recipe opts for layers of zesty mascarpone cream, lemon curd, and of course, those tasty ladyfinger biscuits.
But this time, instead of being soaked in coffee, they’re soaked in a homemade lemon syrup for more bright, delicious flavor! We have been pretty obsessed with this lemon tiramisu at my house, and I know once you try it you will be too. It’s the best balance of tangy and sweet! Perfect for whipping up whenever you get a sweet tooth this spring and summer.
Ingredients You’ll Need
I know it looks like a lot, but most of the ingredients are reused throughout each tiramisu layer. (e.g. lemon juice, lemon zest, and sugar.) Since lemon is the main flavor here, I highly recommend using fresh lemon juice rather than bottled. It makes all the difference!
Read also:
Lemon Curd
- Eggs & Sugar: The base of the curd, whisked together until it’s light and fluffy.
- Fresh Lemon Juice, Zest & Salt: A burst of bright lemon flavor balanced by a touch of salt.
- Butter: Adds richness and helps thicken the curd into a smooth, glossy consistency.
- Vanilla Extract: For some warm flavor that complements the lemon perfectly.
Lemon Syrup
- Sugar & Water: Creates a simple syrup to lightly moisten the ladyfingers.
- Lemon Juice & Zest: Infuses the syrup with more tasty lemon flavor.
Mascarpone Cream/ Tiramisu Assembly
- Heavy Whipping Cream: Whipped until it reaches soft peaks!
- Sugar & Vanilla Extract: Sweetens and adds a touch of warmth to the cream.
- Mascarpone Cheese: Don’t skip this! It’s what makes tiramisu so creamy, delicious, and irresistible.
- Lemon Zest: So the creamy filling has a little extra citrus flavor.
Lemon Tiramisu Recipe
Don’t mind all of the steps, tiramisu is actually a lot easier to put together than you’d think! And the best part is? No baking required! (Perfect for those scorching hot summer days!)
Lemon Curd
- Combine Ingredients: In a medium saucepan, whisk the eggs and sugar together for a minute or so, until light and glossy. Whisk in the lemon juice, zest, and salt. Heat over medium-low heat while whisking constantly for 3-4 minutes, until the mixture begins to thicken slightly.
- Add Butter and Vanilla: Whisk in the butter 1 tablespoon at a time until it is all melted. Continue to whisk the mixture for 5-6 minutes, until it has thickened enough to coat the back of a spoon. Stir in the vanilla extract.
- Strain: Use a silicone spatula or a wooden spoon to run the curd through a fine mesh strainer into a storage container. Lay a piece of plastic wrap over the top and press it down until it touches the entire surface of the curd. This will prevent a film from forming on the curd as it cools.
Lemon Syrup
- Combine and Heat: Combine all the ingredients in a small saucepan and cook over medium heat until the mixture is boiling and all the sugar has dissolved, about 4 minutes. Remove from the heat and cool completely.
Mascarpone Cream
- Whip: Whip the cream to soft peaks. Add in the sugar slowly, and whip until stiff peaks.
- Combine: Combine the mascarpone cheese and ½ cup of lemon curd until smooth. Fold in the whipped cream, vanilla, and lemon zest until smooth.
- Dip the Cookies: Dip half of the ladyfingers quickly in the cooled syrup until fully coated and layer on the bottom of a 4-quart baking dish. If you need to cut the cookies to fit in the odd spaces, cut them carefully and fill in the bottom of the pan.
- Layer: Layer half of the cream mixture over them and smooth. Top with ½-⅔ cup of lemon curd and smooth. Dip and layer the other half of the ladyfingers over the top of the cream until it is fully covered with cookies.
Read also: Lemon Blueberry Coffee Cake
Ingredients
Lemon Curd
- 5 large eggs
- 1 ½ cups granulated sugar
- 1 ¼ cups fresh lemon juice
- 1 tablespoon lemon zest
- 10 tablespoons salted butter, room temperature
Lemon Syrup
- 1 ½ cups granulated sugar
- ½ cup fresh lemon juice
- ½ cup water
- 1 teaspoon lemon zest
Mascarpone Cream
- 1 cup heavy whipping cream, chilled
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 16 ounces mascarpone cheese
Instructions
Lemon Curd
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In a medium saucepan, whisk the eggs and sugar together for a minute or so, until light and glossy. Whisk in the lemon juice, zest, and salt. Heat over medium-low heat while whisking constantly for 3-4 minutes, until the mixture begins to thicken slightly.
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Whisk in the butter 1 tablespoon at a time until it is all melted. Continue to whisk the mixture for 5-6 minutes, until it has thickened enough to coat the back of a spoon. Stir in the vanilla extract.
Read also: Pumpkin Cream Cheese Coffee Cake
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