This Lemon Tiramisu contains layers of lemon syrup-soaked ladyfingers, lusciously tangy lemon curd, and fluffy lemon-kissed mascarpone filling!
Nothing excites my tastebuds quite like a tart and tangy lemon dessert. Whether it’s lemon meringue pie, lemon bars, or lemon pound cake, I can’t get enough of this citrus flavor once springtime hits.
And that goes double for this Lemon Tiramisu…
When you combine the heavenly textures of Tiramisu with the citrusy tang of lemon, you get the most DIVINE experience. This lovely lemony looker has EVERYthing…
Soft and airy ladyfingers infused with lemon simple syrup…
Tart and lusciously tangy homemade lemon curd…
And light and fluffy lemon-kissed mascarpone cream filling.
This Lemon Tiramisu has spring AND summer written ALL. OVER. IT.
Ever since my Strawberry Tiramisu, I’ve been on a bit of a Tiramisu kick. I’ve experimented with all kinds of fruity flavors, and I can’t seem to stop. The possibilities are absolutely endless, and I have yet to find a flavor that doesn’t go well with this classic Italian dessert. Needless to say, lemon was no exception.
Like all of my other Tiramisu recipes, this Lemon Tiramisu is a snap to throw together! You’ll start off by making the lemon curd since it takes time to cool down completely. Sure, you could just go to the store and buy a jar of lemon curd, but it definitely won’t taste as amazing as homemade. And if you do find a good lemon curd, it’ll cost you an arm and a leg. Besides, it’s so gosh darn easy to make lemon curd, so why not??
Just combine a good amount of egg yolks, one whole egg, some granulated sugar, freshly-squeezed lemon juice, lemon zest, a pinch of salt, and a few tablespoons of butter. Cook this mixture over medium-low heat, stirring constantly until it’s nice and thick. Pour the lemon curd into a shallow bowl (for faster cooling) and place into the refrigerator.
Now it’s time to make the simple lemon syrup. For this, you’ll combine equal parts lemon juice and water, sugar, and lemon zest. Cook this mixture on high, stirring occasionally. Once it begins to boil, continue cooking the mixture for 5 minutes, allowing it to reduce a little. Transfer the simple syrup to another shallow bowl and into the refrigerator. If you’re feeling a little boozy, you can also add a little lemoncello to the syrup…
Once both the lemon curd and lemon syrup have cooled completely, you can make the lemon mascarpone filling. Begin by whipping up some heavy cream until thick and fluffy. In another bowl, combine some mascarpone cheese with sugar, vanilla, and a half cup of the cooled lemon syrup. Fold in the whipped cream, and that’s it!
P.S. You can usually find mascarpone cheese in the deli area or fancy cheese section of the grocery store. It’s in a small tub container.
My favorite part of making Tiramisu is definitely assembling it! There’s just something so incredibly satisfying about the whole layering process, don’t you think?
Anyway, the first layer of business is the ladyfingers. One by one, dip each ladyfinger completely into the lemon syrup, then place it into the bottom of the dish. Line the ladyfingers up side-by-side, so that you have a nice even layer. You’ll have to cut some of the ladyfingers to make them fit neatly in the dish. Oh, and make sure to sprinkle 2-3 more tablespoons of that wonderful syrup over the ladyfingers for extra lemony flavor!
Next, spread half of the lemon curd evenly on top of the ladyfingers. Take half of the mascarpone filling, and spread that into an even layer as well. Repeat this layering process with the rest of the ladyfingers and lemon curd. You’ll most likely have some lemon syrup leftover, so save it for some delicious summer cocktails!
As for the top layer, I like to go “fancy shmancy” by spreading a thin even layer of mascarpone filling on top, then piping the rest of it in little dollops. This step is totally optional, but it definitely adds to the wow factor of this dessert. Regardless, this Lemon Tiramisu is guaranteed to make the perfect centerpiece for your Easter table!
Lemon Tiramisu
Ingredients
Lemon Syrup:
- ¾ cup freshly-squeezed lemon juice
- ¾ cup water
- 1 ¼ cup granulated sugar
- 3 tablespoons lemon zest
Lemon Curd:
- 7 egg yolks
- 1 whole egg
- 1 cup granulated sugar
- ½ cup lemon juice
- 3 Tablespoons lemon zest
- ⅛ teaspoon salt
- 5 Tablespoons unsalted butter, cut into half-inch pieces
Mascarpone Filling:
- 1 ⅓ cup heavy cream
- 16 ounces mascarpone cheese
- ¾ cup granulated sugar
- ½ cup lemon syrup (from recipe above)
- 1 teaspoon vanilla
For Assembly:
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
Instructions
Make the Lemon Syrup:
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Combine all of the ingredients in a medium saucepan over medium-high heat. Bring to a simmer, stirring occasionally to dissolve the sugar. Allow mixture to simmer for 5 minutes, or until slightly reduced. Remove from heat, and pour into a shallow bowl. Place in refrigerator to cool completely.
Make the Lemon Curd:
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In a medium saucepan, whisk the egg yolks, whole egg, and sugar together until just combined. Whisk in the lemon juice, zest, and salt. Add the butter and cook over medium-low heat, stirring constantly, until the mixture has thickened, about 5-8 minutes minutes.
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Immediately strain the curd through a fine-mesh strainer into a medium-size bowl. Cover with plastic wrap and place in the refrigerator to cool completely.
Make the Mascarpone Filling:
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In a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl, return bowl to the mixer, and replace whisk attachment with paddle attachment.
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To the mixer, add the mascarpone cheese, sugar, lemon syrup, and vanilla. Beat on high until combined. Add about a cup of the whipped cream and continue beating until incorporated. Gently fold in the rest of the whipped cream.
Assemble Tiramisu:
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One at a time, quickly dip the ladyfingers in the lemon syrup until soaked but not soggy; arrange in an even layer along the bottom of an 8-inch square dish. (Line the ladyfingers up in two straight rows of six.**) Spread half of the the lemon curd on top of the ladyfingers, followed by half of the mascarpone filling. Place another layer of lemon syrup-soaked ladyfingers on top of the filling.
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Spread the rest of the lemon curd on top of the ladyfingers. Then spread half of the remaining mascarpone filling on top. Transfer remaining filling to a pastry bag fitted with a large round tip (or a gallon ziplock bag with the corner cut off), and pipe the filling evenly over the tiramisu.
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Cover and refrigerate for at least 6 hours before serving.