This lemon tiramisu is a bright, no-bake dessert that’s perfect for spring and summer. Delicate ladyfingers soaked in limoncello syrup are layered with silky lemon curd and mascarpone cream, creating a refreshing, make-ahead treat that’s easy to transport and always a crowd-pleaser.
When it comes to classic tiramisu, I love the combination of coffee and chocolate together. It’s a classic Italian dessert that’s hard to deny! But recently, I put a new twist on the dessert using lemon. And wow, my mouth was bursting with citrus flavor. It’s a great make-ahead recipe to serve to a group during the warmer weather months (and no need to use the oven!).
I use traditional ladyfinger cookies, but make homemade lemon curd that can be easily swapped for store-bought. A limoncello simple syrup adds a pop of flavor to the ladyfingers, and the mascarpone whipped cream smooths out the tart citrus beautifully. If you have some folks who aren’t coffee or chocolate lovers, I guarantee they’ll love this lemon version.
Be sure to also try my blueberry lemon cake and raspberry lemon tartlets to satisfy your lemon cravings.
Table of Contents
Why you’ll love this recipe
This lemon tiramisu recipe will soon become your favorite!!
- Everyone loves lemon. I could be wrong, but I don’t think I’ve ever met someone who didn’t like a lemon dessert. They’re usually a crowd-pleaser.
- Easy to assemble or to make different components in advance. The lemon curd and simple syrup can even be made the day before you assemble the tiramisu.
- A true icebox desert! No oven necessary and also a great treat for kids to help layer.
Key Ingredient Notes
Lemon Curd
- Granulated sugar works best for lemon curd, dissolving smoothly and balancing the tartness of the lemon. It also helps create that silky, glossy texture as the curd thickens.
- Fresh lemon juice – Freshly squeezed lemon juice is key for the brightest, most natural flavor. Bottled juice can taste flat or slightly bitter. Choose ripe, heavy lemons for the juiciest and most flavorful result. You’ll need 2-3 lemons to get ½ cup of juice.
- Lemon zest – Use a fine microplane or zester and gently scrape only the bright yellow outer layer of the lemon, rotating as you go. This part holds the most flavor. Avoid the white pith underneath, as it’s bitter and can affect the taste of your tiramisu.
- Egg and egg yolks – A combination of whole egg and extra yolks gives lemon curd its signature thickness and velvety texture. The yolks are especially important for richness and that vibrant golden color.
- Butter – Use unsalted butter to control the overall flavor, and choose high-quality butter for a richer, creamier finish. It adds smoothness and rounds out the sharp citrus notes.
Lemon Syrup
- Fresh lemon juice – Freshly squeezed lemon juice adds a bright, natural citrus flavor that enhances the syrup. It also cuts through the sweetness, keeping the syrup from tasting overly sugary.
- Limoncello – Choose a good-quality limoncello with a vibrant lemon flavor rather than an overly harsh alcohol taste. It infuses the syrup with a fragrant citrus depth and a subtle boozy note, making the dessert extra special.
Mascarpone Cream
- Heavy whipping cream – Use cold heavy whipping cream (at least 36% fat) for the best volume and stability when whipped. It creates a light, airy texture that balances the richness of the mascarpone.
- Powdered sugar dissolves quickly and smoothly, sweetening the cream without any graininess. It also helps stabilize the whipped cream for a more structured filling.
- Vanilla extract – Choose pure vanilla extract for the best flavor. It adds a subtle warmth that complements the bright lemon. Even a small amount enhances the overall depth of the cream.
- Cold mascarpone cheese – Keep the mascarpone well chilled so it blends smoothly without becoming runny or curdled. High-quality mascarpone should be thick and creamy, giving the filling its signature rich and velvety texture.
Assembly
- Ladyfinger cookies – Use crisp, dry ladyfingers (savoiardi) rather than soft cake-style ones, as they hold their structure better when soaked. They absorb the lemon syrup beautifully while still maintaining distinct layers in the tiramisu.
- White chocolate curls or shaved white chocolate – Optional, but adds a little bit of elegance to garnish.
How to make lemon tiramisu
1. Make the Lemon Curd
- Whisk the sugar, lemon juice, lemon zest, egg yolks, and whole egg in a medium saucepan until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 8–10 minutes.
- Remove from heat and whisk in the butter until fully melted and smooth.
- Transfer the curd to a bowl, press plastic wrap directly onto the surface, and refrigerate until completely chilled.
2. Make the Lemon Syrup
- Combine the water and sugar in a small saucepan and bring to a simmer, stirring until the sugar dissolves.
- Remove from heat and stir in the lemon juice and limoncello, if using. Allow to cool completely.
3. Whip the Mascarpone Cream
- Whip the heavy cream with the powdered sugar and vanilla in a mixing bowl until soft peaks form.
- In a separate bowl, gently loosen the mascarpone with a spatula, then fold the whipped cream into the mascarpone in two additions until smooth and fluffy. Do not over-mix.
4. AssemblE
- Pour the cooled lemon syrup into a shallow bowl and quickly dip the ladyfingers in it, just enough to moisten without soaking.
- Arrange a single layer in a 9×9-inch dish.
- Spread half of the mascarpone cream evenly over the ladyfingers, followed by a thin, even layer of chilled lemon curd.
- Add a second layer of ladyfingers dipped in syrup, then spread the remaining mascarpone cream over the top.
- Spread the remaining lemon curd all over.
- Cover and refrigerate for at least 6 hours, preferably overnight, to allow it to fully set.
Expert Tips
- Use store-bought ingredients to cut down on prep time. You can use pre-made lemon curd and simple syrup (just add lemon and limoncello) to cut prep time even further.
- Ladyfingers can sometimes be difficult to source. If you’re having trouble, pound cake, vanilla wafers, and even biscotti can all work well. Just watch the chilling time since some are softer in texture and won’t need as long to refrigerate.
- Don’t soak the lady fingers for too long. You can brush the ladyfingers with a pastry brush for better control if you’d like. If they are soaked for too long, they could become too soggy.
- If you slightly scramble the eggs in the lemon curd, don’t worry, just pass the mixture through a fine mesh sieve and they will be removed.
- Keep the mascarpone chilled for whipping. It’s easier to whip to the right texture when it’s straight from the fridge.
- Omit the limoncello if desired. This is completely optional and can be removed if you’d like.
Storage
Store any leftover limoncello tiramisu, lightly tented with plastic wrap, in the fridge for up to 4 days. It’ll get softer with time, so just know the texture can change.
When it comes to freezing, I would recommend not to. Once the cream thaws, it can easily change texture and you could risk it being watery.
If you do want to make it in advance, as I mentioned above, it’s the best dessert to do so since the flavors only get better with time.
FAQs
Make sure you don’t over-soak the lady fingers in the simple syrup to start. This could lead to a soggy or mushy texture after they set in the fridge overnight.
It’s creamy with a melt-in-your-mouth texture just like the classic chocolate and coffee recipe. It’s bright, tangy, and creamy with citrus flavor.
They should be soft enough to enjoy after refrigerating overnight, but if they aren’t, then continue chilling and checking every couple of hours until they are easy to slice and serve.
More delicious lemon desserts
Lemon Tiramisu
Ingredients
Lemon Curd
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) fresh lemon juice from 2-3 lemons
- 1 tablespoon lemon zest
- 3 large egg yolks
- 1 large egg
- 6 tablespoons (85 g) unsalted butter cut into pieces
Lemon Syrup
- ½ cup (120 ml) water
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 ml) fresh lemon juice from 1-2 lemons
- 1 tablespoon limoncello optional
Mascarpone Cream
- 1 cup (240 ml) cold heavy whipping cream
- ⅓ cup (40 g) powdered sugar
- 1 teaspoon vanilla extract
- 12 ounces (340 g) cold mascarpone cheese
Assembly
- 24–30 ladyfinger cookies
- White chocolate curls or shaved white chocolate optional
Instructions
To make lemon curd:
- In a medium saucepan, whisk together the sugar, lemon juice, lemon zest, egg yolks, and whole egg until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 8–10 minutes.
- Remove from heat and whisk in the butter until fully melted and smooth.
- Transfer the curd to a bowl, press plastic wrap directly onto the surface, and refrigerate until completely chilled.
To make lemon syrup:
- In a small saucepan, combine the water and sugar and bring to a simmer, stirring until the sugar dissolves.
- Remove from heat and stir in the lemon juice and limoncello, if using. Allow to cool completely.
To make mascarpone cream:
- In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla until medium peaks form.
- In a separate bowl, gently loosen the mascarpone with a spatula, then fold the whipped cream into the mascarpone in two additions until smooth and fluffy. Do not overmix.
To assemble:
- Pour the cooled lemon syrup into a shallow bowl and quickly dip the ladyfingers in it, just enough to moisten without soaking.
- Arrange them in a single layer in a 9×9-inch dish.
- Spread half of the mascarpone cream evenly over the ladyfingers, followed by a thin, even layer of chilled lemon curd.
- Add a second layer of ladyfingers dipped in syrup.
- Then spread the remaining mascarpone cream over the top.
- Finish with a slightly thicker layer of lemon curd, smoothing gently.
- Cover and refrigerate for at least 6 hours, preferably overnight, to fully set.
- Garnish with white chocolate curls, if desired. Enjoy!
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Tips & Notes
– Store tented with plastic wrap and in the fridge for up to 4 days. It will get softer with time, so just know the texture can change.
– It’s best not to freeze leftovers.
– A great dessert to make ahead of time since it needs to chill to set.
Nutrition
