Lemon Tiramisu Recipe is your go-to dessert when you crave something indulgent yet refreshingly bright. In just a few easy steps, you’ll create layers of creamy mascarpone, zesty curd, and syrup-soaked ladyfingers that strike the perfect balance between light and rich. This crowd-pleaser is a fun twist on classic tiramisu that both impresses and delights. Let’s get started! (100 words)
Why You’ll Love This Lemon Tiramisu
- Bright & Creamy: The zesty lemon curd cuts through the richness of the mascarpone, offering a fresh, tangy flavor.
- No Baking Required: Simply layer, chill, and serve—the dessert practically makes itself.
- Versatile & Crowd‑Pleasing: It’s elegant yet casual, perfect for brunch, dinner parties, or just because.
Ingredients
(Rewritten for clarity and ease of reading)
For the Lemon Curd
- 5 large eggs
- 1¼ cups granulated sugar
- 1 cup freshly squeezed lemon juice (from ~4–5 lemons)
- A pinch (⅛ tsp) of kosher salt
- 1 stick (8 tbsp) unsalted butter, diced
For the Lemon Syrup
- ½ cup granulated sugar
- ½ cup freshly squeezed lemon juice (from ~2–3 lemons)
- ½ cup water
For the Cream Filling & Assembly
- 16 oz mascarpone cheese
- A pinch (¼ tsp) of kosher salt
- 1½ cups cold heavy cream
- 1 tbsp vanilla extract
- Lemon curd (from above)
- 40–45 crisp ladyfingers (~12.5 oz)
- Powdered sugar (optional, for dusting)
Step‑by‑Step: How to Make Lemon Tiramisu
1. Prepare the lemon curd: In a medium saucepan, whisk together the eggs, granulated sugar, lemon juice, and salt. Cook over medium-low heat, whisking constantly, until the mixture thickens and coats the back of a spoon—this should take about 8 to 10 minutes. Remove from heat, transfer to a bowl, press plastic wrap directly on the surface to prevent a skin, and let it chill for approximately 2 hours.
2. Make the lemon syrup: In a separate saucepan, stir together the sugar, lemon juice, and water. Heat over medium, stirring occasionally, until the sugar fully dissolves, about 3 to 4 minutes. Let the syrup cool completely.
3. Prepare the cream filling: In a stand mixer fitted with the whisk attachment, beat the mascarpone cheese and salt just until smooth, about 15 to 30 seconds. With the mixer running on medium speed, slowly pour in the cold heavy cream and vanilla extract. Continue beating until soft peaks form, about 3 to 4 minutes.
4. Assemble the tiramisu: Dip each ladyfinger quickly into the cooled lemon syrup and arrange them in a 9×13-inch baking dish to create a single layer. Spread half the mascarpone mixture evenly over the ladyfingers. Repeat with another layer of soaked ladyfingers and drizzle any remaining syrup on top. Finish with the rest of the mascarpone mixture, smoothing it into an even layer.
5. Chill & serve: Cover the dish tightly and refrigerate overnight. When ready to serve, spread the remaining lemon curd on top. Optionally, dust with powdered sugar.
Helpful Tips
- Use cold mascarpone and heavy cream—this helps achieve perfect peaks without over-whipping.
- Don’t soak ladyfingers too long; a swift dip keeps them crisp yet tender.
- Make it ahead—chilling overnight enhances flavor melding and texture.
- Store leftovers covered in the fridge; they’ll stay delicious for up to 3 days.
Substitutions And Variations
- Egg-free curd: Use a store-bought lemon curd instead to skip cooking eggs.
- Alcohol twist: Add a splash of limoncello to the syrup for a subtle boozy kick.
- Different layering: Try using sponge cake instead of ladyfingers for a softer base.
- Flavor swap: Replace lemon with orange or lime curd to customize citrus flavor.
Storage Instructions
Cover and refrigerate any leftovers tightly. The dessert stays well for up to 3 days. If desired, freeze individual slices—though the creamy texture may soften slightly upon thawing.
Nutritional Information
Estimates vary by recipe, but here are some ballpark figures for a single serving:
- Approximately 350 calories, 22g fat (12g saturated), 33g carbs (24g sugar), 6g protein.
- Another source estimates 440 calories, with 15g fat, 50g carbs, and 20g protein per serving.
- A lighter pre-made version shows about 250 calories for a 1/16 slice (~80 g), breakdown: 8g fat, 28g carbs, 2g protein.
These numbers depend on portion size and exact ingredients, so treat them as general guidance.
Serving Suggestions
- Garnish with lemon zest, thin lemon slices, or fresh mint for visual wow.
- Serve with a side of fresh berries (like raspberries or blueberries) for a bright, fruity accent.
- Pair with a cup of hot tea or a sparkling lemony cocktail to complement the dessert’s citrusy notes.
Frequently Asked Questions About Lemon Tiramisu
Q: Is it safe to use raw eggs in lemon curd?
A: The lemon curd is gently cooked until thickened, not raw. The heat combined with the sugar helps mitigate risk, but persons who are immunocompromised or pregnant may prefer to use a heat-stabilized or egg-free curd alternative.
Q: Can I use store-bought lemon curd instead of making my own?
A: Yes! Just ensure it’s thick enough to spread. Homemade is fresher, but quality store-bought curd works fine—chill it if it seems too runny.
Q: Can I make this ahead?
A: Absolutely. In fact, it’s best when assembled the day before—overnight chilling enhances the flavors and ensures creamy, soft layers.
Q: Can I freeze leftovers?
A: You can freeze individual slices, but note the mascarpone and curd may slightly separate or soften upon thawing. Thaw in the fridge and serve once texture improves.
Q: Is there a way to lighten the dessert (e.g., fewer calories)?
A: Absolutely—swap in light mascarpone or cut back the sugar in the lemon curd for a reduced-calorie version.
Conclusion
I hope you enjoy making this Lemon Tiramisu Recipe as much as I do—packed with creamy layers, bright citrus zing, and effortless elegance, it’s always earned rave reviews from friends and family. Thank you for stopping by and diving into this delightful dessert with me! It’s simple, flavorful, and a great addition to any table—light enough for spring yet indulgent enough to feel luxurious. Wishing you endless joy as you whip this up and savor every lemony, creamy bite. Happy cooking—and thanks for being part of the food-loving community!
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Lemon Tiramisu Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 35 minutes
- Yield: 12 servings 1x
Description
This Lemon Tiramisu Recipe combines luscious mascarpone, homemade lemon curd, and syrup-dipped ladyfingers for a no-bake dessert that’s bright, creamy, and crowd-pleasing.
Ingredients
For the Lemon Curd:
5 large eggs
1¼ cups granulated sugar
1 cup freshly squeezed lemon juice (from ~4–5 lemons)
⅛ tsp kosher salt
8 tbsp (1 stick) unsalted butter, diced
For the Lemon Syrup:
½ cup granulated sugar
½ cup lemon juice (from ~2–3 lemons)
½ cup water
For the Cream Filling & Assembly:
16 oz mascarpone cheese
¼ tsp kosher salt
1½ cups cold heavy cream
1 tbsp vanilla extract
Lemon curd (from above)
40–45 crisp ladyfingers (~12.5 oz)
Powdered sugar (optional)
Instructions
Prepare the lemon curd: In a medium saucepan, whisk together the eggs, granulated sugar, lemon juice, and salt. Cook over medium-low heat, whisking constantly, until the mixture thickens and coats the back of a spoon—this should take about 8 to 10 minutes. Remove from heat, transfer to a bowl, press plastic wrap directly on the surface to prevent a skin, and let it chill for approximately 2 hours.
2. Make the lemon syrup: In a separate saucepan, stir together the sugar, lemon juice, and water. Heat over medium, stirring occasionally, until the sugar fully dissolves, about 3 to 4 minutes. Let the syrup cool completely.
3. Prepare the cream filling: In a stand mixer fitted with the whisk attachment, beat the mascarpone cheese and salt just until smooth, about 15 to 30 seconds. With the mixer running on medium speed, slowly pour in the cold heavy cream and vanilla extract. Continue beating until soft peaks form, about 3 to 4 minutes.
4. Assemble the tiramisu: Dip each ladyfinger quickly into the cooled lemon syrup and arrange them in a 9×13-inch baking dish to create a single layer. Spread half the mascarpone mixture evenly over the ladyfingers. Repeat with another layer of soaked ladyfingers and drizzle any remaining syrup on top. Finish with the rest of the mascarpone mixture, smoothing it into an even layer.
5. Chill & serve: Cover the dish tightly and refrigerate overnight. When ready to serve, spread the remaining lemon curd on top. Optionally, dust with powdered sugar.
Notes
Use cold mascarpone and cream for best texture. Avoid oversoaking ladyfingers. Best made a day ahead to let flavors meld.
Nutrition
- Serving Size: 1 slice (about 1/12th)
- Calories: 350
- Sugar: 24g
- Carbohydrates: 33g
- Protein: 6g
