Lemon Tiramisu with Lemon Curd

Lemon Tiramisu with Lemon Curd is a refreshing twist on the classic Italian dessert, breathing new life into the traditional flavors. This delightful dessert combines the tangy essence of lemons with the creamy texture of mascarpone cheese, creating a luscious and indulgent treat that’s hard to resist. With its zesty lemon curd layers and light ladyfingers soaked in vibrant lemon syrup, this recipe is perfect for warm weather gatherings and family celebrations. Easy to prepare with a step-by-step process, Lemon Tiramisu is sure to impress your loved ones and bring a smile to their faces.

Ingredients

Gather the following ingredients to create this delightful Lemon Tiramisu:

4 large egg yolks – Rich in flavor, providing a velvety base for the lemon curd.
4 large eggs – Essential for adding body and texture to the dessert.
¼ teaspoon sea salt – Enhances the sweetness and balances flavors.
1 ¼ cup granulated sugar – A sweet component that will contrast with the tangy lemon.
2 lemons (zested) – Adds bright, aromatic notes to the curd.
⅔ cup lemon juice (freshly squeezed, from about 2-3 lemons) – The star of the dish; fresh juice ensures a lively flavor.
½ cup unsalted butter – Makes the lemon curd rich and smooth.
½ cup water – The base for the lemon syrup.
¼ cup granulated sugar – Further amplifies the sweetness of the syrup.
1 lemon (peeled and juiced) – Also contributes to the lemony taste.
1 sprig basil (optional) – Adds a unique aromatic twist, enhancing flavors.
¼ cup limoncello (optional) – A little kick of lemon liqueur, if desired.
1 ½ cups heavy whipping cream (cold) – Creates a light, airy texture in the filling.
1 ½ cups lemon curd (about half of the prepared) – Provides the tangy, rich flavor.
1 lb mascarpone cheese (room temperature) – Creamy and rich, forming the base of the tiramisu.
2 packs ladyfingers – The classic element, providing a soft and light layer.
Lemon slices (for decorating) – A visually appealing finish to your dessert.

Step-by-Step Directions

Prepare the Lemon Curd: In a medium saucepan (preferably non-metal), combine egg yolks, whole eggs, sea salt, granulated sugar, lemon zest, and lemon juice. Whisk the mixture together until fully combined. Heat on medium heat while whisking or stirring constantly. Allow the lemon curd to come to a simmer and thicken, which should take about one minute after it starts simmering.
Strain and Cool the Curd: Once the curd has thickened, strain it through a wire strainer or cheesecloth to remove any zest and lumps. Transfer the smooth curd to a non-metal heat-safe bowl. Add the unsalted butter and let it sit for a minute to melt. Stir until fully melted and the mixture is completely smooth. Cover the curd with a piece of parchment or wrap it directly on the surface, then refrigerate until cold and thickened.
Make the Lemon Syrup: While the lemon curd chills, you can prepare the lemon syrup. In a small saucepan, combine water, granulated sugar, lemon juice, and the peeled lemon zest, plus basil if using. Heat on medium heat until it comes to a simmer, then let cool. Once cool, strain out the lemon peels and set the syrup aside. If you choose to use limoncello, add it to the syrup at this point.
Whip the Cream: Chill your mixing bowl and whisk in the freezer for about 5 minutes. Pour the cold heavy whipping cream into the chilled bowl and whip it to stiff peaks using an electric mixer.
Mix the Filling: In a large bowl, combine half of the cooled lemon curd (reserve the other half in the fridge for later) with all of the mascarpone cheese. Whisk until fully combined and smooth, being careful not to overmix the mascarpone, as it will become gritty. Gently fold the whipped cream into the lemon curd mixture using a whisk or a spatula, ensuring you do not deflate the whipped cream.
Layer the Tiramisu: Prepare a large, approximately 8” by 11” non-metal casserole dish. Briefly dip each ladyfinger into the lemon syrup one at a time, then place them in tight rows at the bottom of the baking dish. Spread half of the lemon filling on top, ensuring it reaches all the edges. Dip another layer of ladyfingers into the syrup and place them in a single layer over the filling. Top this layer with the remaining lemon filling, spreading it evenly to the edges. Cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight for the best flavor.
Serve: Before serving, top with the remaining lemon curd, spreading it evenly to the edges. Slice or scoop with a spatula to serve. Decorate with lemon slices for an added touch of elegance.

Tips & Tricks

Make Ahead: This dessert tastes even better the next day, making it an excellent make-ahead option for gatherings.
Zest for Extra Flavor: Use a microplane to finely zest the lemons, which will give you a stronger lemon flavor in the curd.
Taste Test: Adjust the sweetness of the lemon curd and syrup according to your preference. If you prefer it sweeter, add more sugar.
Ladyfinger Alternative: If you can’t find ladyfingers, sponge cake or pound cake can be used as a substitute, cut into strips.

Serving Suggestions & Pairings

Lemon Tiramisu pairs beautifully with a variety of accompaniments. Consider serving it alongside a refreshing cup of herbal tea or a glass of sparkling water with lemon. It makes a splendid dessert for spring and summer gatherings, barbecues, or brunches. You can also garnish with fresh berries or a sprig of mint for an added pop of color and flavor.

Nutritional Information

Each serving of Lemon Tiramisu contains approximately 320 calories, with a breakdown of 20g of fat, 36g of carbohydrates, and 5g of protein. While it’s a delightful treat, moderation is key. Balance this indulgent dessert with fresh fruit and moderate meals to maintain a healthy lifestyle.

Storing Tips & Variations

To store your Lemon Tiramisu, cover it tightly with plastic wrap and refrigerate. It can be kept for up to 3 days. For longer storage, you can freeze the tiramisu (without garnishing) for up to a month; however, the texture of the ladyfingers may change slightly. You can also experiment with different citrus fruits, like limes or oranges, for a unique flavor twist.

Conclusion

Lemon Tiramisu with Lemon Curd is an exquisite dessert that beautifully combines the richness of mascarpone with the bright tang of fresh lemons. It’s a treat that’s perfect for sharing, and its charming presentation will leave a lasting impression. We encourage you to try this recipe and share your experience with family and friends—it’s sure to become a favorite for any gathering!

FAQs

Can I use store-bought lemon curd in this recipe?
Yes! If you’re short on time, store-bought lemon curd works perfectly. You’ll need about 2 ½ cups, or 26oz by weight.
Can I make this dessert without eggs?
You can prepare an egg-free version of lemon curd using cornstarch as a thickener, but this will change the texture slightly.
Can I substitute mascarpone cheese?
While mascarpone is best for flavor and texture, you can use cream cheese or ricotta cheese as alternative options, though they may alter the taste a bit.
How do I know when the lemon curd is done cooking?
The curd is ready when it coats the back of a spoon and holds its shape, thickening enough to prevent it from running.
What should I do if my whipped cream deflates?
If this happens, try incorporating it back into your filling slowly with a gentle folding technique, making sure not to overmix.

Dive into making this zesty, creamy delight, and elevate your dessert game today!

Lemon Tiramisu

A refreshing twist on the classic Italian dessert, Lemon Tiramisu combines the tangy essence of lemons with creamy mascarpone cheese for a delightful treat.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 10

Total Time 8

Course Dessert

Cuisine Italian

Servings 8 servings

Calories 320 kcal

Ingredients

For the Lemon Curd

4 large egg yolks Rich in flavor, providing a velvety base for the lemon curd.
4 large eggs Essential for adding body and texture to the dessert.
¼ teaspoon sea salt Enhances the sweetness and balances flavors.
1 ¼ cup granulated sugar A sweet component that will contrast with the tangy lemon.
2 lemons zested Adds bright, aromatic notes to the curd.
⅔ cup lemon juice Freshly squeezed, from about 2-3 lemons; essential for flavor.
½ cup unsalted butter Makes the lemon curd rich and smooth.

For the Lemon Syrup

½ cup water
¼ cup granulated sugar Amplifies the sweetness of the syrup.
1 lemon peeled and juiced Contributes to the lemony taste.
1 sprig basil Optional, adds a unique aromatic twist.
¼ cup limoncello Optional, adds a kick of lemon liqueur.

For the Filling

1 ½ cups heavy whipping cream Cold, for light and airy texture.
1 ½ cups lemon curd Provides the tangy flavor; use half of the prepared curd.
1 lb mascarpone cheese Room temperature, forms the base of the tiramisu.
2 packs ladyfingers Classic element providing a soft layer.

For Garnishing

lemon slices For decorating the dessert.

Instructions

Prepare the Lemon Curd

In a medium saucepan, combine egg yolks, whole eggs, sea salt, granulated sugar, lemon zest, and lemon juice. Whisk until fully combined.
Heat on medium while whisking constantly until it simmers and thickens, about one minute after simmering.

Strain and Cool the Curd

Strain the thickened curd through a wire strainer to remove zest and lumps.
Transfer to a heat-safe bowl, mix in unsalted butter, and let it melt. Stir until smooth and refrigerate until cold.

Make the Lemon Syrup

In a small saucepan, combine water, granulated sugar, lemon juice, and lemon zest. Heat until simmering, then cool and strain.
If using, add limoncello to the syrup.

Whip the Cream

Chill mixing bowl and whisk in the freezer for 5 minutes, then whip the cold heavy whipping cream until stiff peaks form.

Mix the Filling

Combine half of cooled lemon curd with all mascarpone cheese in a large bowl; whisk until smooth.
Gently fold in whipped cream, careful not to deflate.

Layer the Tiramisu

Dip ladyfingers in lemon syrup and layer in a greased casserole dish.
Spread half of lemon filling over ladyfingers, then another layer of dipped ladyfingers, and top with remaining filling.
Cover with plastic wrap and refrigerate for at least 8 hours.