Lemon Tiramisu
🟡 Difficulty Level: Intermediate
⏱️ Time Required: 45 mins prep + 8 hrs chill = 8 hrs 45 mins total
🍽️ Servings: 8–10 portions
🔥 Calories: ~420 kcal per serving
This Lemon Tiramisu is a bright, refreshing twist on the traditional Italian dessert. It combines creamy mascarpone filling, tangy homemade lemon curd, and soft ladyfingers soaked in lemon syrup for a burst of zesty flavor. Perfect for spring and summer gatherings, it’s light, elegant, and irresistibly citrusy.
🧂 Ingredients
For the Lemon Curd
- 3 or 4 lemons (zest and juice)
- 3 egg yolks + 2 whole eggs
- 100g sugar
- 1 pinch of salt
- 60g butter (unsalted)
For the Lemon Syrup
- 100ml water
- 50g sugar
- Juice of 1 lemon
- Peel of 1 lemon
- 1 sprig basil (optional)
- 2 tbsp limoncello (optional)
For the Filling
- 250g mascarpone cheese
- 300ml heavy whipping cream
- 1 ½ cups cooled lemon curd (from above)
- 24–30 ladyfingers
🍴 Used equipment
- Mixing bowls :
- Whisk (or electric mixer) :
- Saucepan :
- Strainer :
- Spatula :
- Baking dish (or similar) :
- Measuring cups and spoons :
🍋 Instructions
1. Make the Lemon Curd
- In a saucepan, whisk together egg yolks, whole eggs, sugar, salt, lemon zest, and juice.
- Cook on medium heat, stirring constantly, until thickened (about 1–2 minutes after simmering).
- Strain into a non-metal bowl, add butter, and stir until smooth.
- Cover with plastic wrap touching the surface and refrigerate until cold.
2. Prepare the Lemon Syrup
- Combine water, sugar, lemon juice, lemon peel, and basil in a saucepan.
- Bring to a simmer, remove from heat, and let cool.
- Strain out solids. If using limoncello, add it now and set aside.
3. Make the Cream Filling
- Whip cold heavy cream in a chilled bowl until stiff peaks form.
- In another bowl, whisk together mascarpone and 1 ½ cups cooled lemon curd until smooth.
- Gently fold the whipped cream into the mascarpone mixture until fully combined.
4. Assemble the Tiramisu
- Quickly dip ladyfingers in lemon syrup
- Line the bottom of a dish.
- Spread half of the lemon cream on top.
- Repeat with another layer of soaked ladyfingers and the rest of the cream.
- Cover and refrigerate for at least 8 hours or overnight.
- Before serving, spread remaining lemon curd on top and garnish with lemon slices.
- Spread the lemon crud all over the whole cake
- Add some lemon slices for better presnetation if you want
⚡ Common Mistakes to Avoid
- Over-soaking the ladyfingers: They’ll become mushy; dip them quickly.
- Not chilling long enough: The tiramisu needs at least 8 hours to set properly.
- Using cold ingredients for curd: This can cause lumps; always start with room temperature eggs and butter.
- Skipping the straining step: It ensures a silky-smooth lemon curd.
- Using low-fat cream: It won’t whip well, choose 35% fat or higher.
❓ FAQ
Q1: Can I make Lemon Tiramisu without alcohol?
Yes! Simply omit the limoncello. The lemon syrup and curd still provide plenty of flavor.
Q2: How long does Lemon Tiramisu last?
Keep it covered in the refrigerator for up to 3 days. The texture is best within the first 48 hours.
Q3: Can I freeze Lemon Tiramisu?
It’s not ideal, freezing can change the texture. If needed, freeze tightly covered for up to 1 month and thaw overnight in the fridge.
Q4: Can I use store-bought lemon curd?
Yes, but homemade tastes fresher and less sweet, balancing better with the mascarpone.
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