Lemon Tiramisu with Lemon Curd: A Bright Twist on the Classic Italian Dessert
This elegant Lemon Tiramisu with Lemon Curd transforms the classic Italian dessert into a bright, citrus-forward masterpiece. Layers of limoncello-soaked ladyfingers alternate with creamy mascarpone and tangy homemade lemon curd for a dessert that’s both sophisticated and refreshing. Perfect for spring and summer celebrations or any time you want to impress with a no-bake showstopper.
- Prep Time: 45 minutes
- Cook Time: 20 minutes (for lemon curd)
- Total Time: 1 hour 5 minutes (plus 4+ hours chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake Assembly
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Lemon Curd:
- 4 large egg yolks
- ⅔ cup granulated sugar (135g)
- 2 large lemons (zest and juice, about ½ cup juice)
- Pinch of salt
- 6 tablespoons unsalted butter (85g), cubed
Lemon Syrup:
- 1 cup water (240ml)
- ½ cup granulated sugar (100g)
- Zest of 1 lemon
- ¼ cup fresh lemon juice (60ml)
- 3 tablespoons limoncello (optional)
Mascarpone Cream:
- 16 oz mascarpone cheese (450g), cold
- 1½ cups heavy whipping cream (360ml), cold
- ¾ cup powdered sugar (90g), sifted
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice (30ml)
- Zest of 1 lemon
Assembly:
- 40-45 Italian ladyfinger cookies (savoiardi)
- Fresh lemon zest for garnish
- Powdered sugar for dusting (optional)
- Fresh berries (optional)
Instructions
- Make lemon curd: Whisk egg yolks, sugar, lemon zest, juice, and salt in a saucepan. Cook over medium-low heat, whisking constantly for 8-10 minutes until thickened. Remove from heat and whisk in butter until smooth. Strain through fine-mesh strainer, cover with plastic wrap touching surface, and refrigerate until cold (at least 2 hours).
- Prepare lemon syrup: Combine water, sugar, and lemon zest in saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat, steep 10 minutes, then stir in lemon juice and limoncello. Cool to room temperature and transfer to shallow dish.
- Make mascarpone cream: Beat cold heavy cream until soft peaks form. In separate bowl, beat mascarpone with powdered sugar, vanilla, lemon juice, and zest until smooth. Gently fold whipped cream into mascarpone mixture in three additions until light and fluffy.
- Assemble first layer: Quickly dip each ladyfinger in lemon syrup (1-2 seconds per side) and arrange in single layer in 9×13-inch dish. Use about 20-22 cookies.
- Add cream and curd: Spread half the mascarpone cream over ladyfingers. Dollop half the lemon curd over cream and gently swirl with knife to create marbled pattern.
- Repeat layers: Dip remaining ladyfingers and create second layer. Top with remaining mascarpone cream and swirl in remaining lemon curd.
- Chill and serve: Cover tightly with plastic wrap and refrigerate at least 4 hours or preferably overnight. Garnish with fresh lemon zest before serving.
Notes
- Lemon curd can be made up to 5 days ahead
- Use crisp Italian savoiardi cookies, not soft ladyfingers
- Don’t over-soak cookies—quick dip only
- Dessert improves with overnight chilling
- Store covered in refrigerator for up to 3 days
- Can be frozen for up to 1 month (texture may change slightly)