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Lemon Tiramisu Recipe

Lemon Tiramisu Recipe
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★★★★★

5 from 11 reviews

A delightful twist on the classic Italian dessert, Lemon Tiramisu combines the bright, zesty flavors of lemon with the creamy richness of mascarpone and whipped cream. This refreshing dessert features layers of lemon-soaked ladyfingers, tart lemon curd, and a smooth mascarpone filling, making it perfect for spring and summer occasions.

Ingredients

Scale

Lemon Syrup

  • ¾ cup freshly-squeezed lemon juice
  • ¾ cup water
  • 1 ¼ cup granulated sugar
  • 3 tablespoons lemon zest

Lemon Curd

  • 7 egg yolks
  • 1 whole egg
  • 1 cup granulated sugar
  • ½ cup lemon juice
  • 3 tablespoons lemon zest
  • ⅛ teaspoon salt
  • 5 tablespoons unsalted butter, cut into half-inch pieces

Mascarpone Filling

  • 1 ⅓ cup heavy cream
  • 16 ounces mascarpone cheese
  • ¾ cup granulated sugar
  • ½ cup lemon syrup (reserved from Lemon Syrup recipe)
  • 1 teaspoon vanilla extract

Assembly

  • 1 (7 oz) package Savoiardi ladyfingers (about 24)

Instructions

  1. Make the Lemon Syrup: Combine freshly-squeezed lemon juice, water, granulated sugar, and lemon zest in a medium saucepan. Heat over medium-high heat until the sugar dissolves and the mixture simmers. Let it simmer gently for about 5 minutes to develop flavor, then remove from heat and cool completely in the refrigerator. Reserve ½ cup of this syrup for the mascarpone filling and the rest for dipping ladyfingers.
  2. Prepare the Lemon Curd: In a saucepan, whisk together the egg yolks, whole egg, and 1 cup of granulated sugar until smooth. Add lemon juice, lemon zest, and salt, then cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, approximately 7-10 minutes. Strain the curd through a fine mesh sieve to remove zest and any cooked egg bits. Stir in the unsalted butter until fully melted and incorporated. Allow the lemon curd to cool completely.
  3. Make the Mascarpone Filling: In a chilled mixing bowl, whip the heavy cream until stiff peaks form. In another bowl, beat mascarpone cheese with ¾ cup sugar until smooth. Gently fold the whipped cream into the mascarpone mixture, then stir in ½ cup of reserved lemon syrup and vanilla extract until combined and creamy.
  4. Assemble the Tiramisu: Quickly dip each ladyfinger into the remaining lemon syrup, ensuring they are moist but not soggy, then place a layer in the bottom of a suitable serving dish. Spread half of the lemon curd evenly over the ladyfingers, followed by half of the mascarpone filling. Repeat the process with another layer of dipped ladyfingers, lemon curd, and mascarpone filling. Smooth the top layer with a spatula.
  5. Chill and Serve: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 6 hours or preferably overnight to allow the flavors to meld and the dessert to set. Before serving, garnish with additional lemon zest or thin lemon slices if desired.

Notes

  • Use freshly squeezed lemon juice and zest for the best bright flavor.
  • Be careful not to over-soak the ladyfingers to prevent sogginess.
  • If you prefer a less sweet dessert, adjust sugar quantities to taste.
  • This dessert can be made a day ahead to enhance flavor development.
  • Ensure eggs used in lemon curd are fresh and consider using pasteurized eggs if concerned about raw egg consumption.

Nutrition

Keywords: lemon tiramisu, lemon dessert, mascarpone dessert, Italian dessert, lemon curd tiramisu, no-bake dessert

Find it online: https://thedishspot.com/lemon-tiramisu-recipe/