Lemon Tiramisu with Lemon Curd

Lemon Tiramisu brings a bright citrusy twist to the classic Italian dessert. Layers of delicate ladyfingers are soaked in homemade lemon syrup then stacked with tangy lemon curd and a billowy mascarpone cream for a refreshing treat that is perfect for spring or summer gatherings. Every bite feels like a taste of sunshine and the chill time makes it melt-in-your-mouth soft.

My first time making this was for my partner’s birthday and now it is the most requested dessert among my friends during warm weather picnics. It never fails to impress even those who claim they do not like lemon.

Ingredients

• Freshly squeezed lemon juice and zest: Brings a bright citrus note Select firm lemons with glossy skin for best juice and zest
• Granulated sugar: Provides sweetness and helps build structure in syrup and curd Opt for fine sugar for smooth mixing
• Egg yolks and whole egg: Creates the rich velvety body of the curd Use large eggs and check freshness
• Unsalted butter: Adds creaminess and shine to the lemon curd Look for European style for extra richness
• Mascarpone cheese: Gives that classic tiramisu silkiness Buy high quality mascarpone from a reputable dairy case and keep it cold until use
• Heavy cream: Whips up light fluffy layers for the mascarpone filling Choose full fat for best texture and volume
• Savoiardi ladyfingers: Soft but sturdy base that soaks up the lemon syrup Classic Italian imported brands maintain their structure best
• Vanilla: Enhances the filling and rounds out the lemon tang A splash of pure vanilla extract makes a big difference
• Salt: Balances sweetness in lemon curd Use just a pinch to highlight flavors

Step-by-Step Instructions

Prepare Lemon Syrup:

Combine lemon juice water sugar and lemon zest in a saucepan Heat over medium-high until mixture simmers Stir a few times so sugar fully dissolves Let it bubble gently for five minutes until slightly thickened Pour the syrup through a fine mesh sieve into a shallow bowl to remove zest Place it in the fridge to chill until cold This step keeps the ladyfingers from getting soggy later on

Make the Lemon Curd:

Crack egg yolks and a whole egg into a saucepan Add sugar then whisk together until smooth Whisk in lemon juice zest and salt Drop in cubed butter Set over medium-low heat whisking constantly so it does not scramble Heat five to eight minutes until it turns thick and pudding like Strain immediately into a clean bowl to catch any bits of egg Press a piece of plastic wrap to the surface and chill thoroughly in the fridge This step can be made the night before

Whip Mascarpone Filling:

In a stand mixer whip cold heavy cream until stiff glossy peaks form Move cream to another bowl Swap mixer to paddle attachment Add mascarpone sugar lemon syrup and vanilla Beat on high until creamy and smooth Scoop in about a cup of whipped cream to lighten mixture beat to blend Gently fold in the rest of the whipped cream with a spatula This keeps the filling ultra fluffy

Assemble Tiramisu:

Working one at a time dip each ladyfinger quickly into chilled lemon syrup They should be well coated but not falling apart Arrange in a snug single layer in an eight inch square dish I line them tightly so there are no gaps Spread half the cooled lemon curd over the ladyfingers smooth to edges Top with half the mascarpone filling Repeat dipping ladyfingers for the second layer Add another layer of lemon curd then most of the remaining mascarpone Spread evenly For a final flourish transfer last of the filling to a piping bag and pipe soft swirls over the top Cover and chill in the fridge at least six hours The flavors meld beautifully and the texture becomes irresistibly tender

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I always love using lemon zest in desserts because of the fragrant oils it brings It makes me think of helping my grandmother zest fruit for her Sunday cakes The savory aroma fills my kitchen and instantly brings me back

Storage Tips

Once assembled lemon tiramisu should be covered tightly and kept cold in the fridge It is best eaten within three days as the delicate ladyfingers get softer over time Individual slices hold their shape best if sliced straight from the chilled pan Use a thin spatula for neat servings and if you want to make it ahead prepare the separate layers and only assemble the day before

Ingredient Substitutions

If you cannot find mascarpone substitute a combination of softened cream cheese and a few spoons of heavy cream to mimic the texture For the ladyfingers you can use soft store bought sponge cake sliced into fingers Fresh Meyer lemons bring a slightly floral flavor if you would like to experiment Also store bought lemon curd can work for an easy shortcut though homemade is noticeably better

Serving Suggestions

Serve lemon tiramisu as a cool refreshing finish after a summer barbecue or picnic Individual jars or cups make beautiful single servings for parties Top each portion with thin curls of lemon zest or fresh berries for a bright burst I often garnish mine with a tiny sprig of mint for color and aroma

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Cultural and Historical Context

Tiramisu is a beloved Italian dessert thought to originate in the Veneto region It typically features layers of coffee soaked ladyfingers and creamy mascarpone Filling it with lemon honors the Italian love of citrus found along the Amalfi Coast This zesty variation has become popular at modern Italian bakeries where the tartness offers an unexpected but delightful surprise

Recipe FAQs

→ How do I prevent soggy ladyfingers?

Quickly dip each ladyfinger in lemon syrup—just a second or two is enough. Avoid letting them sit too long, as they absorb liquid quickly.

→ Can I make lemon curd in advance?

Yes, you can prepare the lemon curd up to two days before assembling. Store it tightly covered in the refrigerator.

→ Can mascarpone be substituted?

Full-fat cream cheese is the closest substitute, though it will alter the flavor and texture slightly.

→ How long does the dessert need to chill?

For best results, chill for at least 6 hours. This allows the flavors to meld and layers to firm up for easy slicing.

→ Is it possible to freeze this dessert?

Freezing is not recommended as the texture of the mascarpone and curd may become grainy when thawed.