Lemon Tiramisu with Lemon Curd
A delightful fusion of zesty freshness and creamy indulgence, Lemon Tiramisu with Lemon Curd is a refreshing alternative to traditional tiramisu, perfect for any occasion.
Ingredients
Lemon Curd Ingredients
- 4 large egg yolks rich and golden
- 4 large eggs full of flavor
- 0.25 teaspoon sea salt to enhance the sweetness
- 1.25 cup granulated sugar adding just the right sweetness
- 2 lemons zested aromatic and vibrant
- 0.67 cup lemon juice freshly squeezed, from about 2-3 lemons
- 0.5 cup unsalted butter creamy and smooth
- 0.5 cup water hydrating
- 0.25 cup granulated sugar for the lemon syrup
- 1 lemon peeled and juiced for an extra punch of flavor
- 1 sprig basil (optional) for a hint of herbal freshness
- 0.25 cup limoncello (optional) for a sophisticated twist
Tiramisu Ingredients
- 1.5 cups heavy whipping cream cold, velvety and luscious
- 1.5 cups lemon curd about half of the prepared
- 1 lb mascarpone cheese room temperature, creamy and irresistible
- 2 packs ladyfingers light and crispy
- as needed lemon slices for decorating
Instructions
Prepare the Lemon Curd
- In a medium non-metal saucepan, whisk together the egg yolks, whole eggs, salt, sugar, lemon zest, and lemon juice until well combined.
- Heat the mixture over medium heat, continuously whisking. Allow it to come to a simmer and thicken—this should take about one minute after the simmer begins.
Strain the Curd
- Once it has thickened, strain the curd through a wire strainer or cheesecloth to remove any lumps and zest.
- Transfer the smooth curd to a saucepan, add the butter, and let it sit for a minute to melt. Stir until fully melted and smooth.
Chill the Curd
- Cover the lemon curd with a piece of parchment paper placed directly on its surface to prevent a skin from forming. Refrigerate it until thickened and chilled.
Prepare the Lemon Syrup
- Combine the water, sugar, lemon juice, peeled lemon zest, and basil in a saucepan.
- Bring this mixture to a simmer over medium heat and let cool. Once it’s cool, strain out the lemon peels and set aside. If you're using limoncello, mix it in at this point.
Whip the Cream
- Place your mixing bowl and whisk in the freezer for about 5 minutes to chill.
- Pour the cold heavy whipping cream into the chilled bowl and whip it until stiff peaks form. An electric mixer is highly recommended for this step.
Mix with Mascarpone
- In a large bowl, combine half of the cooled lemon curd with all of the mascarpone cheese.
- Whisk until combined and smooth—be cautious not to overmix, as this could make the mascarpone gritty.
Combine Cream and Curd
- Gently fold the whipped cream into the lemon curd mixture using a whisk or spatula. Be careful not to deflate the whipped cream while mixing.
Layer the Tiramisu
- Prepare a large, non-metal casserole dish (approximately 8” by 11”).
- Briefly dip each ladyfinger into the lemon syrup, placing them in tight rows in the baking dish. Spread half of the filling mixture evenly on top of the ladyfingers.
Add the Second Layer
- Dip the remaining ladyfingers into the syrup, placing them in a single layer over the filling.
- Add the rest of the filling on top and spread it out to the edges of the dish.
Chill the Dessert
- Cover the dish and let the dessert sit in the refrigerator for at least 8 hours, or overnight, so the flavors can meld beautifully.
Serve
- Before serving, top with the reserved lemon curd, spreading it to the edges.
- You can slice it or scoop it with a spatula. Decorate with lemon slices and serve cold, ready to delight your guests!
Notes
For best results, use fresh lemons for juice and zest. If you have time, make your lemon curd a day ahead for a richer flavor. Use an electric mixer for whipping cream to achieve the best fluffy texture. For an extra indulgent dessert, consider adding a sprinkle of powdered sugar or a lemon zest garnish on top before serving.