Lemon Tiramisu Recipe

Lemon tiramisu is the perfect make-ahead dessert. A refreshing twist on the classic Italian treat, this version with zesty lemon will never disappoint.

Ingredients

Lemon Curd: 1 cups lemon juice, 2 cups white sugar, 4 large eggs, 4 egg yolks, 1/8 teaspoon salt, 1 cup unsalted butter (cut into cubes), teaspoon vanilla extract.

Lemon Syrup: 1 cups white sugar, 3 (1-inch) strips lemon peel, cup lemon juice, 2/3 cup limoncello liqueur.

Mascarpone Layer: 2 cups heavy cream, cup powdered sugar, 24 ounces mascarpone cheese, 1 tablespoon lemon zest, 10 ounces crisp ladyfingers.

How to Make Lemon Tiramisu

Follow these steps to create this delightful dessert:

Step 1: Make the Lemon Curd

In a large non-reactive saucepan, combine the lemon juice, white sugar, eggs, egg yolks, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Once bubbling, reduce the heat and cook for an additional 2 minutes. Remove from heat, and strain the curd through a fine-mesh sieve into a medium bowl. Stir in butter and vanilla extract. Cover the surface with plastic wrap and refrigerate for 1 to 2 hours, until chilled. Set aside cup of the lemon curd to spread over the final layer of tiramisu.

Step 2: Prepare the Lemon Syrup

In a small non-reactive saucepan, combine the white sugar, lemon peel, lemon juice, and limoncello. Bring to a boil over medium-high heat, stirring occasionally. Once the sugar has dissolved, discard the lemon peel and remove the syrup from heat. Transfer to a glass bowl or measuring cup and set aside to cool.

Step 3: Make the Mascarpone Layer

In a large bowl, beat the heavy cream and powdered sugar until stiff peaks form. Set aside. In a separate, extra-large bowl, beat the mascarpone cheese and lemon zest until smooth and creamy. Gently fold in cup of the lemon curd into the mascarpone mixture. Next, fold in the whipped cream in three batches, gently incorporating it until fully combined.

Step 4: Assemble the Tiramisu

Arrange half of the ladyfingers in a single layer in the bottom of a 9x13-inch baking dish. Trim the ladyfingers as needed to fit. Brush or drizzle half of the lemon syrup over the ladyfingers. Spread half of the remaining lemon curd over the syrup-soaked ladyfingers. Top with half of the mascarpone mixture. Repeat the process with a second layer of ladyfingers, brushing with the remaining syrup. Top with the remaining lemon curd and mascarpone filling. Finally, drizzle or spread the reserved cup lemon curd over the top.

Step 5: Chill and Serve

Cover the tiramisu with plastic wrap and refrigerate for at least 6 to 8 hours, or overnight, to allow the flavors to meld together. Once chilled, slice and serve your refreshing lemon tiramisu!

Tips & Notes

• For the lemon curd, use a non-reactive saucepan (such as stainless steel, ceramic, or glass). This prevents any off-flavors caused by reactions between the lemon juice and aluminum cookware.
• If you're short on time, you can substitute 2 jars of store-bought lemon curd or prepare a quick microwave version.
• To make the syrup, be sure to discard the lemon peel after cooking.
• Leftovers can be kept in the refrigerator for up to 3 days.

Cost-Saving Tips

• Make the lemon curd in advance; it can be prepared up to one week ahead of time.
• If youre looking for ways to save, consider reducing the number of servings by using a smaller dish.
• Homemade limoncello can be a cost-effective alternative to store-bought versions. Making your own also adds a personal touch!
• If you cant find mascarpone, you can create a simple substitute using cream cheese, heavy cream, and sour cream.

Nutrition Facts (per serving)