Description
This refreshing Lemon Tiramisu with Lemon Curd is a delightful twist on the classic Italian dessert, combining tangy lemon flavors with creamy mascarpone and delicate ladyfingers soaked in a zesty lemon syrup. Perfect for spring and summer gatherings, this no-bake layered dessert is luscious, light, and bursting with citrus goodness.
Ingredients
Lemon Curd
- 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
Lemon Syrup
- ½ cup water
- ¼ cup granulated sugar
- 1 lemon (peeled and juiced)
- 1 sprig basil (optional)
- ¼ cup limoncello (optional)
Filling
- 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)
Assembly
- 2 packs ladyfingers
- lemon slices (for decorating)
Instructions
- Lemon Curd: In a medium non-metal saucepan, whisk together the egg yolks, whole eggs, sea salt, sugar, lemon zest, and lemon juice. Heat over medium, stirring or whisking constantly until the mixture reaches a simmer and thickens, about one minute after simmering begins. Strain through a wire strainer or cheesecloth to remove zest and lumps, then transfer to a heat-safe non-metal bowl.
- Add the unsalted butter to the warm lemon curd and stir until fully melted and smooth. Cover the surface directly with parchment paper or plastic wrap and refrigerate until cold and thickened.
- Lemon Syrup: While the curd chills, combine water, sugar, peeled lemon zest, lemon juice, and basil (if using) in a saucepan. Bring to a simmer over medium heat, then let cool. Strain out solids and discard. Stir in limoncello if desired. Set aside for dipping ladyfingers.
- Whip Cream: Chill a mixing bowl and whisk or mixer attachment in the freezer for 5 minutes. Pour cold heavy cream into the chilled bowl and whip to stiff peaks using an electric mixer.
- Prepare Filling: In a large bowl, combine half of the cooled lemon curd with mascarpone cheese and whisk gently until smooth but not overmixed. Fold in the whipped cream carefully by hand until just combined to maintain lightness.
- Assemble Layers: Using an 8” x 11” non-metal casserole dish, quickly dip each ladyfinger into the lemon syrup one at a time and arrange a tight layer at the bottom of the dish.
- Spread half the mascarpone-lemon filling evenly over the ladyfingers layer, spreading to the edges.
- Dip the remaining ladyfingers briefly in the lemon syrup and layer them on top of the filling in a single layer.
- Add the remaining filling over the second ladyfinger layer and smooth to the edges. Cover the dish and refrigerate for at least 8 hours or overnight to set.
- Serve: Before serving, spread the remaining lemon curd evenly over the top layer. Garnish with fresh lemon slices. Slice or scoop portions with a spatula and enjoy the bright, creamy dessert.
Notes
- If using store-bought lemon curd, you will need about 2 ½ cups (725g or 26oz) total; use half for the filling and half for topping.
- Make sure to dip the ladyfingers briefly into the syrup to avoid sogginess.
- For best texture, chill the mixing bowl and whisk before whipping the cream.
- Optional basil in the syrup adds a subtle herbal note complementing the lemon.
- The dessert is best after chilling overnight for flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian