Why You’ll Love This Recipe
I like that this tiramisu skips the heavy coffee and cocoa flavors and instead shines with fresh lemon. The lemon syrup keeps the ladyfingers moist, while the mascarpone cream adds a pillowy richness. I especially love finishing it with homemade lemon curd—it adds an extra punch of citrus and makes the dessert feel bakery-worthy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the lemon syrup:
½ cup (100g) granulated sugar
½ cup (120mL) water
zest from 1 lemon (about 1 tablespoon)
2 tablespoons freshly squeezed lemon juice
For the lemon mascarpone cream layers:
2 cups (480mL) cold heavy whipping cream
½ cup (65g) powdered sugar
8 ounces (225g) cold mascarpone cheese (about 1 cup)
¼ teaspoon salt
1 teaspoon pure vanilla extract
zest from 2 lemons (about 2 tablespoons)
24 Savoiardi lady fingers (approx.)
For the homemade lemon curd (store-bought works fine as well):
zest from 1 lemon (about 1 tablespoon)
⅓ cup (80mL) freshly squeezed lemon juice (about 2 lemons)
¾ cup (150g) granulated sugar
4 large egg yolks
¼ teaspoon salt
½ cup (1 stick / 115g) cold unsalted butter, cut into cubes
Directions
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To make the syrup, I combine sugar, water, lemon zest, and juice in a saucepan, bring to a boil, and cook for 1 minute. I let it cool completely, then strain into a wide bowl.
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To make the cream, I chill a mixing bowl, then whip heavy cream, powdered sugar, mascarpone, salt, vanilla, and lemon zest until stiff peaks form, about 5–10 minutes.
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To assemble, I dip ladyfingers quickly in lemon syrup and layer them in a dish. I spread half the mascarpone cream on top, then repeat with another layer of dipped ladyfingers and the rest of the cream. I cover and chill for 4–6 hours.
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For the curd, I whisk lemon zest, juice, sugar, egg yolks, and salt in a saucepan over medium-low heat until thickened, about 10–15 minutes. I whisk in butter until smooth, then cool until thick.
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Once cooled, I spread the lemon curd over the chilled tiramisu and let it set in the fridge before serving.
Servings and Timing
This recipe makes about 8 servings. It takes 55 minutes of active prep and cooking, plus 4 hours of chilling time, for a total of about 4 hours and 55 minutes.
Variations
Sometimes I use limoncello in place of lemon syrup for a boozy twist. I’ve also swapped part of the mascarpone with cream cheese for a slightly tangier cream. For garnish, I like topping with candied lemon slices, fresh berries, or a dusting of powdered sugar.
Storage/Reheating
I keep lemon tiramisu covered in the refrigerator for up to 3 days. Since it’s a chilled dessert, I don’t reheat it. I avoid freezing it, as the mascarpone cream can separate once thawed.
FAQs
Can I use store-bought lemon curd?
Yes, I often use it when I want to save time.
Do I have to use mascarpone?
Mascarpone gives the best flavor and texture, but I sometimes substitute cream cheese for a tangier cream.
Can I make this tiramisu alcohol-free?
Yes, the lemon syrup keeps it perfectly flavorful without alcohol.
How do I prevent overwhipping the cream?
I stop mixing as soon as stiff peaks form—if it starts to look grainy, it’s overwhipped.
Can I make this ahead of time?
Yes, I find it’s even better when chilled overnight.
What kind of dish should I use?
I use a 9×9-inch pan, a 10×7-inch dish, or even individual cups for serving.
Can I freeze tiramisu?
I don’t recommend it, since freezing changes the texture of the mascarpone and curd.
Can I use soft ladyfingers instead of crunchy ones?
Yes, but I dip them very quickly so they don’t fall apart.
How do I keep the lemon flavor strong?
I make sure to use fresh lemon juice and zest for the syrup, cream, and curd.
Can I substitute whipped topping for heavy cream?
Yes, but I prefer fresh whipped cream for a more stable and natural flavor.
Conclusion
This lemon tiramisu is one of my favorite desserts when I want something light, elegant, and citrusy. I love how the creamy mascarpone layers pair with the tangy lemon syrup and curd, creating a refreshing twist on a classic. It’s the kind of dessert that feels special enough for entertaining but easy enough to make ahead for a stress-free treat.
