Simply Wanderfull
Looking for a dessert that’s as refreshing as a summer breeze and looks impressive? This delightful lemon tiramisu recipe is just the thing!
Wondering what makes it so special? Unlike classic tiramisu, this version swaps out coffee for bright, zesty lemon syrup, pairing perfectly with creamy mascarpone and tangy homemade lemon curd—layered between delicate ladyfingers for a no-bake dessert that’s light, luscious, and guaranteed to wow your guests.
It’s the ultimate make-ahead treat for warm weather entertaining or anytime you crave something sweet and citrusy.
Summer desserts are so much fun, and for me Lemony desserts and a warm sunny day just go hand-in-hand. If lemon is your thing, you also might like to try my Raspberry Lemon Cheesecake or my lemony citrus cookies. I can also suggest my Olive Oil Citrus Snacking Cake that is always a hit in our house!
How To Make Lemon Curd?
The most challenging part of making this recipe was making the Lemon Curd. There are 2-ways to achieve the Lemon Curd: over a double broiler, or you can mix everything in a saucepan and stir constantly over heat. The first time I made the lemon curd I used the double broiler technique and it failed miserably! So I do not recommend making the lemon curd this way. My second attempt making the lemon curd in a saucepan, turned out perfect! Thanks to John Kannell, from Preppy Kitchen for teaching me how to make Lemon Curd! Check out his tutorial video on How To Make Lemon Curd here:
John Kanell's Lemon Curd Recipe
Ingredients
Method
- Add the sugar and lemon zest to a food processor.
- Pulse until the zest is fully incorporated and the sugar is fragrant and light yellow. (This step is optional but enhances the lemon flavor.)
- Juice your lemons until you have about ½ cup (minus 1 tablespoon) of juice. Strain to remove any seeds or pulp.
- In a bowl, whisk the egg yolks. Optionally, strain them into your cooking pot to remove any non-yolk bits.
- Add the lemon-sugar mixture to the egg yolks and whisk until light and well combined.
- Slowly whisk in the lemon juice until incorporated.
- Place the mixture in a heavy-bottomed saucepan over low heat.
- Cook, whisking constantly, until the mixture thickens and can coat the back of a spoon. When you draw a line with your finger on the spoon, it should hold its shape.
- Remove the pot from heat.
- Add the cold butter cubes and stir until completely melted and the curd is smooth.
- Strain the curd through a fine mesh sieve into a bowl or jar to remove any cooked egg bits and zest if desired.
- Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming.
- Chill in the refrigerator until completely cool and set.
Lemon Tiramisu Recipe
So now that you have your Lemon Curd all made and chilling in the fridge, the rest of the recipe is a cinch!
I just love a no-bake recipe and this one also doesn’t disappoint. Grab yourself a bag of Savoiardi Cookies or lady fingers (and not the chocolate ones), make a simple syrup, mix up some whip cream and fold in some mascarpone, grab your cooled lemon curd and get ready to layer up!
Lemon Tiramisu Recipe
Servings: 12–16
Prep Time: 35 minutes
Chilling Time: 6 hours or overnight
Ingredients:
- 1 pkg. Savoiardi Cookies or Ladyfingers
- 1-1/2 cups Mascarpone cheese
- 2 cups Heavy whipping cream
- 3/4 cups Icing sugar
- 1 tsp. Vanilla extract
- Lemon curd: 2 cups (homemade or store-bought) See above for home lemon curd recipe
- Lemon zest: from 2 lemons
For the Lemon Syrup:
- 3/4 cup Water
- 1/2 cup fresh lemon juice
- 1/2 cup sugar
- Lemon zest: from 1 lemon
For Garnish (optional):
- Lemon slices
- Mint leaves
- White chocolate shavings
Instructions
1. Make the Lemon Curd
(Skip if using store-bought, but homemade is recommended for best flavour.)
- Pulse the sugar and lemon zest in a food processor to infuse the lemon flavour through the sugar.
- Combine lemon juice, sugar, egg yolks, and zest of the lemon in a saucepan.
- Cook over medium heat, whisking constantly, until thickened (about 10 minutes).
- Remove from heat, stir in unsalted butter until melted.
- Strain if desired, then cool and chill in the fridge.
2. Prepare the Lemon Syrup
- Combine water, lemon juice, sugar, and lemon zest in a saucepan.
- Bring to a boil, simmer for 5 minutes.
- Remove from heat, stir in limoncello if using. Let cool.
3. Make the Mascarpone Filling
- Beat mascarpone with confectioners’ sugar, vanilla, and lemon zest until smooth.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Fold the whipped cream into the mascarpone mixture until just combined.
4. Assemble the Tiramisu
- Quickly dip each ladyfinger in the cooled lemon syrup—do not soak too long or they will become soggy.
- Arrange a layer of soaked ladyfingers in the bottom of a 9×13-inch dish or individual glasses.
- Spread half the mascarpone filling over the ladyfingers.
- Top with half the lemon curd.
- Repeat with another layer of soaked ladyfingers, remaining mascarpone filling, and remaining lemon curd.
- Cover and refrigerate for at least 6 hours, or overnight for best results.
5. Garnish and Serve
- Top with lemon slices, mint, or white chocolate shavings before serving.
Enjoy this creamy, citrusy twist on classic tiramisu, perfect for any occasion!
Delightful Lemon Tiramisu Recipe
Ingredients
Method
- (Skip if using store-bought, but homemade is recommended for best flavour.)
- Pulse the sugar and lemon zest in a food processor to infuse the lemon flavour through the sugar.
- Combine lemon juice, sugar, egg yolks, and zest of the lemon in a saucepan.
- Cook over medium heat, whisking constantly, until thickened (about 10 minutes).
- Remove from heat, stir in unsalted butter until melted.
- Strain if desired, then cool and chill in the fridge.
- Combine water, lemon juice, sugar, and lemon zest in a saucepan.
- Bring to a boil, simmer for 5 minutes.
- Remove from heat. Let cool.
- Beat mascarpone with confectioners’ sugar, vanilla, and lemon zest until smooth.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Fold the whipped cream into the mascarpone mixture until just combined.
- Quickly dip each ladyfinger in the cooled lemon syrup—do not soak too long or they will become soggy.
- Arrange a layer of soaked ladyfingers in the bottom of a 9x13-inch dish or individual glasses.
- Spread half the mascarpone filling over the ladyfingers.
- Top with half the lemon curd.
- Repeat with another layer of soaked ladyfingers, remaining mascarpone filling, and remaining lemon curd.
- Cover and refrigerate for at least 6 hours, or overnight for best results.
- Top with lemon slices, mint, or white chocolate shavings before serving.
A Taste Of Sunshine!
Lemon tiramisu is truly a bright taste of sunshine—its zesty, creamy layers make it the perfect dessert to enjoy on a warm summer’s day. I hope this recipe brings a little extra freshness and joy to your table. Thank you so much for taking the time to read my blog post here at SimplyWanderfull. Happy cooking!
