Name: Lemon Tiramisu with Lemon Curd Recipe
Prep time: 20 min
Cook time: 35 min
Total time: PT-497897H20M4S
Cuisine: Italian
Ingredients: 4 large egg yolks; 4 large eggs; ¼ teaspoon sea salt; 1 ¼ cup granulated sugar; 2 lemons (zested); ⅔ cup lemon juice (freshly squeezed, about 2-3 lemons); ½ cup unsalted butter; ½ cup water; ¼ cup granulated sugar; 1 lemon (peeled and juiced); 1 sprig basil (optional); ¼ cup limoncello (optional); 1 ½ cups heavy whipping cream (cold); 1 ½ cups lemon curd (about half of the prepared lemon curd); 1 lb mascarpone cheese (room temperature); 2 packs ladyfingers; lemon slices (for decorating)

Jump to Recipe· 4.1 from 4 reviews

I absolutely adore bright, zesty desserts, and this Lemon Tiramisu with Lemon Curd Recipe has quickly become one of my all-time favorites. It’s an elegant twist on the classic Italian tiramisu, swapping the usual coffee notes for a vibrant lemon flavor that feels like sunshine in every bite. The combination of smooth mascarpone, fluffy whipped cream, tart lemon curd, and soft ladyfingers soaked in a lemony syrup creates a luscious, refreshing dessert that never fails to impress. Whenever I make this, it’s guaranteed to disappear fast!

Why You'll Love This Lemon Tiramisu with Lemon Curd Recipe

What really excites me about this recipe is how perfectly it balances the tangy brightness of fresh lemon with the creamy richness of mascarpone and whipped cream. The lemon curd is tart but silky, providing a beautiful contrast to the sweet, soft ladyfingers soaked in lemon syrup. Every spoonful feels like a burst of flavor that is both indulgent and refreshingly light at the same time. This flavor profile feels sophisticated yet comfortingly familiar—a real crowd-pleaser!

Another thing I love is how surprisingly easy this dessert is to prepare. There’s no complicated baking involved—just a bit of careful whisking, layering, and chilling. You can even make the lemon curd and syrup ahead of time, which makes assembly a breeze later. It’s perfect for special occasions like dinner parties or holiday gatherings when you want to serve something impressive but stress-free. From start to finish, this Lemon Tiramisu with Lemon Curd Recipe feels like a celebration of fresh flavors and effortless elegance.

Ingredients You'll Need

The image shows ingredients for a dessert arranged on a white marbled surface, including three clear trays of golden brown ladyfingers stacked in neat rows on the left side. To the right, there is a clear glass bottle filled with pale yellow limoncello, standing next to a round white bowl filled with fine white sugar. Below these are four bright yellow lemons grouped together. In the center, there is a white bowl full of heavy whipping cream with a smooth, creamy texture, and next to it is a smaller white container of smooth, white mascarpone cheese. At the bottom left, a carton holds ten brown eggs with speckled shells, some resting upright and others lying down. The arrangement is clean and bright. photo taken with an iphone --ar 4:5 --v 7

Though the ingredients list might seem long at first glance, each component plays a key role in building the luscious texture and vibrant flavor this dessert is known for. From the rich mascarpone and eggs in the lemon curd to the little splash of limoncello in the syrup, every ingredient is essential to achieving that perfect balance of creamy, tart, and sweet.

Tip!

You’ll find all ingredient quantities in the recipe card below.

Egg yolks and eggs: These form the base of the lemon curd and add richness and silkiness.
Sea salt: Just a pinch enhances all the other flavors beautifully.
Granulated sugar: Sweetens both the curd and the syrup, balancing the tartness.
Lemons (zested and juiced): Fresh lemon zest and juice bring that unmistakable sunny brightness.
Unsalted butter: Adds creaminess and a luscious finish to the lemon curd.
Water: Helps create the lemon syrup to soak the ladyfingers.
Lemon peel: Infuses the syrup with extra lemon flavor; just remember to strain it out.
Basil (optional): I love adding a sprig to the syrup—it gives a subtle herby note that’s unexpected and refreshing.
Limoncello (optional): A splash in the syrup makes this dessert feel extra special and authentic.
Heavy whipping cream: Whipped to fluffy perfection to lighten the mascarpone mixture.
Lemon curd: Half used in the filling and the rest for topping to maximize lemon flavor.
Mascarpone cheese: The rich, creamy base that makes this tiramisu so indulgent.
Ladyfingers: The classic tiramisu sponge—light, airy, and perfect for soaking up lemon syrup.
Lemon slices: For decorating and adding a pretty, fresh touch at the end.

Directions

Step 1: Begin by making the lemon curd. In a medium non-metal saucepan, whisk together the egg yolks, whole eggs, sea salt, granulated sugar, lemon zest, and lemon juice until smooth. Place the pan over medium heat and cook, stirring constantly, until the mixture thickens and reaches just about one minute after simmering. Be patient here to avoid curdling!

Step 2: Once thickened, strain the lemon curd through a fine sieve or cheesecloth to remove zest and any lumps. Pour it into a non-metal heatproof bowl, add the butter, and stir until fully melted and smooth. Cover with parchment paper directly on the surface to prevent a skin from forming, then refrigerate until cold and thickened.

Step 3: While your lemon curd chills, prepare the lemon syrup. Combine the water, granulated sugar, lemon juice, peeled lemon zest, and basil sprig (if using) in a saucepan. Bring to a simmer and then let cool completely. Strain out the lemon peel and basil, then stir in limoncello if you’re using it. Set aside for dipping the ladyfingers.

Step 4: Chill your mixing bowl and whisk attachment in the freezer for at least 5 minutes. Pour the heavy cream into the chilled bowl and whip it to stiff peaks using an electric mixer. This whipped cream will lighten your mascarpone and lemon curd mixture perfectly.

Step 5: In a large mixing bowl, combine half of the chilled lemon curd with the mascarpone cheese. Whisk gently but thoroughly until smooth and creamy. Be careful not to overmix, as mascarpone can become grainy if handled too vigorously.

Step 6: Gently fold the whipped cream into the mascarpone and lemon curd mixture, using a spatula or whisker. This step requires a light hand to keep the airy texture intact.

Step 7: Get your serving dish ready—an 8” by 11” casserole works perfectly. Quickly dip each ladyfinger into the lemon syrup (just a brief dunk, don’t soak!), and arrange them in tight rows on the bottom of the dish to form your first layer.

Step 8: Spread half of the filling evenly over the ladyfingers. Then repeat by dipping another layer of ladyfingers and arranging them on top of the filling.

Step 9: Top the second layer of ladyfingers with the remaining filling, smoothing it out all the way to the edges. Cover the dish and refrigerate for at least 8 hours or overnight to let the flavors meld and the dessert set.

Step 10: Before serving, spread the remaining lemon curd evenly on top. Garnish with fresh lemon slices for a gorgeous finish. Use a spatula or a serrated knife to serve neat portions and watch everyone’s face light up with delight!

Servings and Timing

This Lemon Tiramisu with Lemon Curd Recipe yields about 12 generous servings, making it ideal for family gatherings or dinner parties. Prep time takes roughly 20 minutes, mostly active whisking and mixing, while cooking the lemon curd takes about 15 minutes. The lemon syrup also needs around 10 minutes to prepare and cool. The critical portion is the chilling time, requiring 8 hours or overnight for the tiramisu to firm up and develop those layered flavors. Overall, plan for about 55 minutes of hands-on work plus chilling.

How to Serve This Lemon Tiramisu with Lemon Curd Recipe

A white oval dish holds a layer of golden brown ladyfinger biscuits arranged neatly at the bottom, with a creamy, pale yellow mixture being spread over the biscuits by a woman's hand holding a butter knife, the cream having a thick and slightly lumpy texture that covers the top of the biscuit layer unevenly. The scene sits on a white marbled surface with a partially visible slice of orange in the corner. photo taken with an iphone --ar 4:5 --v 7

When it’s time to serve, I love keeping this dessert chilled straight from the fridge—the cool temperature brings out the refreshing lemon notes beautifully while keeping the cream delightfully light. I usually scoop it out with a wide spatula into pretty dessert plates for an elegant presentation. Definitely garnish with fresh lemon slices or even a few lavender sprigs if you want to add a floral contrast.

For occasions, I find this dessert perfect for spring and summer dinners, especially after a lighter meal like grilled chicken or seafood. It’s also a showstopper for holiday brunches or festive family gatherings. Adding a crisp, chilled Prosecco or a glass of lemon-infused sparkling water on the side enhances the citrus vibe perfectly. If you prefer cocktails, a gin and tonic with a lemon twist is a fabulous pairing that highlights the tiramisu’s flavor.

I also like to suggest serving alongside fresh berries or a bright fruit salad to complement the creamy texture with a little extra bite. The combination of colorful fruits with the pale yellow tiramisu makes for a feast for the eyes as well as the palate. Portion sizes work best when generous but not too heavy, so about 1/12th of the dish per person feels just right. This way, everyone can enjoy the layers of lemony cream without feeling overwhelmed.

Variations

I love experimenting with this Lemon Tiramisu with Lemon Curd Recipe, as it’s so versatile. If you don’t have limoncello or prefer to avoid alcohol, you can simply omit it or substitute with a lemon extract for an extra punch. For those who want a light herbal note, swapping basil for fresh mint in the lemon syrup creates a lovely twist that pairs well with the citrus.

If you’re after a gluten-free version, look for GF ladyfingers or try using gluten-free sponge cake slices soaked in the lemon syrup. For vegan adaptations, you can replace the mascarpone with a cashew-based cream cheese and use aquafaba to whip in place of the heavy cream. Make sure to prepare a vegan lemon curd using plant-based ingredients—there are great recipes online that replicate that silky lemon goodness without eggs.

Another idea to change things up is to add a layer of fresh raspberries or blueberries between the ladyfingers and filling for bursts of color and flavor. For a different texture, try using crushed amaretti cookies mixed into the filling for a subtle almond crunch. Whichever path you take, this recipe is really a canvas for bright, fresh flavors and creamy indulgence.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers, I recommend storing your Lemon Tiramisu with Lemon Curd Recipe in an airtight container or covering the dish tightly with plastic wrap. Keep it refrigerated and it will stay fresh for up to 3 days. The dessert is best enjoyed cold and freshly assembled, so try to consume it within this timeframe for the best flavor and texture.

Freezing

I usually don’t freeze tiramisu because the texture of the mascarpone and whipped cream can change upon thawing, becoming a little grainy or watery. However, if you need to freeze it, transfer portions into freezer-safe, airtight containers, leaving some space for expansion. Frozen tiramisu can keep up to one month. When thawing, move it to the refrigerator and allow 8-12 hours to gently defrost to minimize texture changes.

Reheating

This dessert is best served chilled, so reheating is generally not recommended as it will alter the texture and separate the creamy layers. If you prefer a room temperature dessert, simply let it sit out for 15-20 minutes before serving—this softens the cream slightly without losing that refreshing tang. Avoid microwaves or ovens for reheating this tiramisu.

FAQs

Can I make the lemon curd ahead of time?

Absolutely! I actually recommend preparing the lemon curd a day or two in advance. It needs time to chill and thicken, which makes assembly much easier and helps develop that gorgeous lemon flavor.

What can I use if I don’t have limoncello?

You can omit limoncello entirely or replace it with a teaspoon of lemon extract or a mild white liquor such as vodka. The key is to maintain the subtle citrus aroma without overpowering the other flavors.

Are there alternatives to ladyfingers for this recipe?

Yes. If you can’t find ladyfingers, you can use sponge cake or pound cake slices cut to size. Just be careful when dipping so they don’t soak up too much syrup and become soggy.

Is it safe to use raw eggs in the lemon curd?

This recipe does cook the lemon curd over heat until thickened, which helps reduce risk. But if you’re concerned, you can use pasteurized eggs or find pasteurized lemon curd in stores to keep it safe.

Can I make this dessert vegan?

With some substitutions like plant-based cream cheese, whipped aquafaba, and vegan lemon curd, yes. It’ll take a bit of tweaking but the core concept is absolutely adaptable and delicious!

Conclusion

This Lemon Tiramisu with Lemon Curd Recipe is truly a joy to make and even more delightful to eat. Its bright, creamy layers capture the essence of fresh lemons in a way that feels both comforting and celebratory. I can’t wait for you to try it and share it with your loved ones—it’s one of those desserts that sparks smiles and makes any occasion feel special. Give it a go, and let me know how much you love it!