Lemon Tiramisu with Lemon Curd

Lemon Tiramisu is the dessert I turn to when I want something bright and crowd-pleasing with minimal fuss. Layers of zesty lemon curd, creamy mascarpone and delicate ladyfingers come together to create a chilled treat that feels both elegant and carefree. Perfect for days when you need make-ahead ease but crave something a little different from the classic tiramisu.

I first made this lemon tiramisu for a brunch potluck and it was gone in minutes. Every time I serve it people ask for the recipe and it has become a signature summer treat in my kitchen.

Ingredients

• Egg yolks for lemon curd: These add richness and help thicken the curd
• White sugar: Essential for sweetness and balancing the tartness of the lemons
• Fresh lemon juice and lemon zest: Use juicy ripe lemons for the brightest flavor
• Unsalted butter: Makes the lemon curd smooth and glossy always choose high quality for the best taste
• Water: Used to dilute the syrup so it gently soaks the ladyfingers
• Mascarpone cheese: Key for creamy filling authentic mascarpone makes a difference in both taste and texture
• Heavy whipping cream: Whipped to create lightness in the mascarpone layer look for cream labeled heavy for best results
• Ladyfingers: Make sure they are crisp and dry this helps absorb the lemon syrup without turning soggy
• Candied lemon slices: Optional but they make a pretty finish fresh or store bought both work

Step-by-Step Instructions

Make the Lemon Curd:

Whisk together egg yolks sugar lemon juice and lemon zest in a small saucepan. Place over medium heat and stir constantly with a rubber spatula so nothing sticks. Keep stirring for about five to seven minutes until it thickens and coats the spatula. Remove from heat and stir in cold butter pieces until completely melted and smooth. Cover the bowl with plastic wrap pressed directly on the curd so it does not form a skin. Chill until cool and set

Prepare the Lemon Syrup:

Mix lemon juice water and sugar in a small bowl. Stir well until sugar dissolves. Let this syrup sit while preparing the other layers

Make the Mascarpone Cream:

Combine mascarpone heavy cream and sugar in a large bowl. Use a hand mixer or stand mixer to beat until thick and soft peaks form. Stop as soon as it looks billowy to avoid over mixing the cheese and cream

Assemble the Tiramisu:

Quickly dip each ladyfinger into the lemon syrup for just a couple seconds you want them moist not soggy. Lay a single layer in the bottom of your baking dish. Spread half the mascarpone cream over the ladyfingers with an offset spatula so you get all the way to the edges. Spoon half the lemon curd over the cream spreading evenly. Repeat with another layer of soaked ladyfingers then the rest of the cream and lemon curd

Chill:

Cover your dish tightly and refrigerate for at least four hours or overnight. This step allows the flavors to blend and the dessert to set up so it slices neatly

Serve:

Slice chilled tiramisu and lift out with a thin spatula. Garnish with candied lemon slices if you want a festive finish

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Mascarpone cheese is my favorite part because of its creamy richness that stands up beautifully to the tart lemon. Once my niece helped me layer the dessert and now every spring she asks if we can bake together for Mother’s Day.

Storage Tips

Cover the tiramisu tightly and store it in the refrigerator for up to three days. For the freshest texture keep any garnish separate until just before serving. The flavor improves after a night in the fridge so this is a great make-ahead dessert

Ingredient Substitutions

If you cannot find mascarpone try using full fat cream cheese softened to room temperature. You can also swap in store bought lemon curd if you are pressed for time but homemade gives the brightest flavor. Store bought ladyfingers work best but sponge cake sliced thinly can be a backup

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Serving Suggestions

Serve lemon tiramisu chilled in neat squares with a little extra lemon zest sprinkled on top for added aroma. It looks beautiful layered in clear glasses for individual servings. Sometimes I serve it alongside fresh berries for even more color and tang

Cultural Context

This version trades the coffee and cocoa for sunshiny lemon which makes it a favorite in my family for spring brunches and summer holidays. Tiramisu means pick me up in Italian and lemon does just that by adding a lively twist

Recipe FAQs

→ How do I prevent the tiramisu from becoming soggy?

Be careful to dip the ladyfingers quickly into the lemon syrup, just a couple of seconds per side. Over-soaking causes them to fall apart and turn mushy.

→ Can I make lemon tiramisu in advance?

Yes, in fact chilling overnight improves the flavor and texture. Prepare up to a day ahead and keep refrigerated until serving.

→ Is there an alternative to mascarpone cheese?

You can use a combination of cream cheese and heavy cream for a similar creamy texture if mascarpone is unavailable.

→ Should the lemon curd be homemade?

Homemade lemon curd adds fresh flavor but store-bought versions also work for convenience. Ensure it is chilled for easy spreading.

→ How should I garnish lemon tiramisu?

Top with candied lemon slices, a sprinkle of lemon zest, or a dusting of powdered sugar for a decorative finish before serving.