Best Lemon Tiramisu
Lemon tiramisu is what happens when Italy’s most beloved layered dessert gets a bright, citrusy makeover. No espresso, no cocoa — just sharp lemon curd sandwiched between clouds of whipped mascarpone cream and ladyfingers soaked in a fragrant lemon syrup. The contrast is real: silky, cool cream against that clean tartness.
Make it at least six hours ahead, or overnight. The rest time is what pulls everything together — the ladyfingers soften all the way through, and the layers settle into something that slices cleanly and holds its shape on the plate.
A lemon twist on a classic tiramisu, built in layers with homemade lemon curd, mascarpone whipped cream, and syrup-soaked ladyfingers. The curd cuts through the richness with a steady tartness. Plan for at least six hours of chilling — that wait is non-negotiable for clean, set layers.
Ingredients
Equipment
Method
- Squeeze the lemons until you have 2/3 cup of fresh juice. In a large heatproof bowl, whisk together the eggs and granulated sugar until the mixture turns pale and slightly thickened. Pour in the lemon juice and whisk again to combine. Transfer the mixture to a medium saucepan and cook over low heat, stirring constantly with a wooden spoon or silicone spatula, for 8 to 12 minutes until the curd thickens and coats the back of the spoon. Remove from the heat, add the butter pieces, and stir until fully melted and smooth. Pour into a clean bowl, press a sheet of plastic wrap directly onto the surface to prevent a skin, and refrigerate until cold.1/2 cup powdered sugar, 1 tsp fresh lemon juice, 2/3 cup fresh lemon juice, 1 cup granulated sugar, 4 large eggs, 7 tbsp unsalted butter, 1/2 cup granulated sugar, 1 lemon, zested
- Combine the water, granulated sugar, lemon juice, and lemon zest in a small bowl or measuring cup. Stir until the sugar fully dissolves — no heat needed. Set aside at room temperature until you are ready to assemble.2/3 cup water, 1 lemon, juiced
- Combine the cold mascarpone, heavy whipping cream, powdered sugar, lemon zest, and 1 teaspoon of lemon juice in a large mixing bowl. Beat with a hand or stand mixer on medium-high speed, starting slowly to avoid splashing, until the mixture forms firm, stable peaks — it should hold its shape when the beaters are lifted. Transfer the cream into a piping bag fitted with a round or star tip and refrigerate until needed.2 1/4 cups mascarpone cheese, 2 1/4 cups heavy whipping cream, 1 lemon, zested
- Working quickly, dip each ladyfinger into the lemon syrup for about one second per side — just long enough to absorb the liquid without going soggy. Arrange a single layer of soaked ladyfingers in the bottom of your serving dish, fitting them snugly side by side. Pipe a generous, even layer of mascarpone cream over the ladyfingers, then spoon half of the chilled lemon curd over the cream and spread it gently with the back of a spoon.24 ladyfinger cookies
- Repeat the process with a second layer of syrup-dipped ladyfingers, laying them over the lemon curd. Pipe another layer of mascarpone cream on top, then spread the remaining lemon curd across it. Finish by piping the last of the mascarpone cream decoratively over the surface — rosettes or straight lines both work well. Cover the dish loosely with plastic wrap and refrigerate for a minimum of 6 hours, or overnight for best results, before slicing and serving cold.
Nutrition
Notes
Keep the heavy cream and mascarpone cold right up until mixing — warm dairy will not whip to firm peaks. Leftovers keep well covered in the refrigerator for up to 3 days.
made this for my book club and everyone wanted the recipe. the lemon flavor is so bright and clean, nothing heavy about it even though theres mascarpone in there. will definitely be making it again
my kids actually asked for seconds which never happens with dessert. i used a little less sugar than called for and it was perfect
so easy and comes together fast. took it to work yesterday and it was gone by lunch time
Gone in ten minutes at the potluck