Lemon tiramisu is the perfect make-ahead dessert. A bright twist on classic Italian tiramisu, this refreshing recipe will never disappoint.
Lemon Tiramisu Ingredients
These are the ingredients you’ll need to make this homemade lemon tiramisu recipe:
- For the lemon curd: lemon juice, white sugar, whole eggs, egg yolks, salt, unsalted butter, and vanilla extract
- For the syrup: white sugar, lemon peel, lemon juice, and limoncello liqueur
- For the mascarpone layer: heavy cream, powdered sugar, mascarpone cheese, lemon zest, and lady fingers
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How to Make Lemon Tiramisu
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make lemon tiramisu:
- Make the lemon curd.
- Make the mascarpone layer.
- Assemble the lemon tiramisu.
- Cover and chill before serving.
Cook's Notes
- Be sure to use a non-reactive (such as stainless steel, ceramic, glass or metal cookware with enamel coatingl) pan when making the lemon curd. The acid from the lemon juice can react with aluminum pans giving the end product an off flavor.
- To quickly cool this mixture, place the bowl of curd in a large bowl filled with ice water. Stir occasionally, to help cool the mixture. Replace ice as needed and be careful that water from your ice bath does not get into the lemon curd.
- If you like, you can substitute 2 (12.7 ounce) jars purchased lemon curd or you can make two recipes of Microwave Lemon Curd.
Cost-Saving Tips
Lemon tiramisu is the perfect dessert for special occasions. To save money, try one of these cost-saving tips:
- This lemon tiramisu recipe, when made in a 9x13-inch pan, makes 14 servings. If you’re serving fewer people, though, you can easily divide the recipe and cut costs.
- Like so many delicious things, limoncello can be pricey. Making limoncello at home isn’t exactly a quick process (it can take anywhere from a few weeks to a few months), but it’s surprisingly easy. Making homemade limoncello is fun and rewarding — and it costs a lot less than the store-bought stuff!
- No mascarpone? No problem! You can make an easy mascarpone substitute at home with just three ingredients you likely already have on hand.
Editorial contributions by Corey Williams
Ingredients
Lemon Curd
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1 1/2 cups lemon juice
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2 cups white sugar
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4 eggs
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4 egg yolks
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1/8 teaspoon salt
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1 cup unsalted butter, cut into cubes
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1/2 teaspoon vanilla extract
Syrup
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1 1/2 cups white sugar
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3 (1-inch) strips of lemon peel
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1/2 cup lemon juice
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2/3 cup limoncello liqueur
Mascarpone Layer
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2 cups heavy cream
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1/2 cup powdered sugar
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24 ounces mascarpone cheese
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1 tablespoon lemon zest
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10 ounces crisp ladyfingers (about 39 larger or 57 smaller ladyfingers)
Directions
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Gather Ingredients.
![all ingredients to make lemon tiramisu gathered on a kitchen counter.]()
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For Lemon Curd: Combine lemon juice, 2 cups white sugar, eggs, egg yolks, and salt in a large non-reactive saucepan.
![lemon juice, 2 cups white sugar, eggs, egg yolks, and salt being whisked in a medium sauce pan.]()
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Cook, stirring constantly, over medium until mixture thickens and starts to bubble. Cook over medium-low heat for 2 minutes more. Remove from heat.
![lemon curd cooked until thickened.]()
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Strain through a fine mesh sieve into a medium bowl.
![lemon curd strained through a fine mesh sieve into a medium bowl]()
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Stir in butter and vanilla. Cover surface with plastic wrap. Refrigerate 1 to 2 hours or until chilled**. (Lemon curd can be made up to a week ahead.) Reserve 1/4 cup lemon curd before assembling tiramisu.
![lemon curd with butter and vanilla stirred in, a 1/4 cup reserved, and both covered with plastic wrap]()
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For Syrup: Combine 1 1/2 cup sugar, lemon peel, lemon juice and limoncello in a small non-reative* saucepan. Bring to a boil over medium-high heat, stirring occasionally. Cook until sugar melts.
Recipe Tip
Remove the zest from the lemons before juicing them, You will need 3 (1-x 2 ½ inch) strips for the lemon syrup and 1 tablespoon zest for the mascarpone layer.
![lemon syrup coming tog a boil in a small saucepan.]()
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Discard the lemon peel. Transfer syrup to a glass bow or 4-cup glass measuring cup. Set syrup aside to cool.
![lemon peel removed from syrup cooling in a glass bowl.]()
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For Mascarpone Layer: Beat cream and powdered sugar in a large bowl until stiff peaks form. Set aside.
![cream and powdered sugar being beat till stiff peeks forms.]()
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Beat mascarpone and lemon zest in an extra-large bowl until combined and creamy. Fold in 3/4 cup lemon curd.
![lemon curd folded into sweetened whipped cream.]()
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Fold the whipped cream into the mascarpone mixture in three batches, folding gently until everything is combined.
![curd folded into cream in batches until smooth]()
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Arrange half of the ladyfingers in a single layer on the bottom of a 9x13-inch baking dish, trimming ladyfingers as needed. Generously brush or drizzle half the syrup over the ladyfingers.
![half the syrup generously drizzled over ladyfingers.]()
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Top the ladyfingers with half of the remaining lemon curd.
![ladyfingers topped with lemon curd]()
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Layer half of the mascarpone filling over lemon curd.
![lemon curd and a layer of cream placed on top of syrup soaked ladyfingers.]()
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Repeat with remaining lady fingers, lemon curd, and mascarpone filling.
![layers repeated, Ladyfingers, syrup, lemon curd, then whipped cream.]()
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Drizzle reserved lemon curd over tiramisu. (You will use about 10 oz. ladyfingers. Save remaining ladyfingers for another purpose.)
![lemon tiramisu topped with reserved lemon curd.]()
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Cover with plastic wrap and chill in the refrigerator at least 8 hours or overnight before serving. Slice and enjoy!
![three slices of lemon tiramisu served on white plates.]()
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Nutrition Facts (per serving)
| 817 | Calories |
| 53g | Fat |
| 76g | Carbs |
| 9g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 14 | |
| Calories 817 | |
| % Daily Value * | |
| Total Fat 53g | 68% |
| Saturated Fat 31g | 155% |
| Cholesterol 304mg | 101% |
| Sodium 320mg | 14% |
| Total Carbohydrate 76g | 28% |
| Dietary Fiber 1g | 2% |
| Total Sugars 62g | |
| Protein 9g | 19% |
| Vitamin C 7mg | 7% |
| Calcium 98mg | 8% |
| Iron 1mg | 8% |
| Potassium 194mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
