Bright, zesty, and creamy, this Lemon Tiramisu is a sunny twist on the classic Italian dessert. Bright lemon syrup and homemade lemon curd give the layers a fresh citrus punch, while mascarpone and whipped cream keep the texture light and silky. Ladyfingers soak up just enough lemon syrup to stay tender without getting soggy, creating a lively contrast of soft cake and velvet cream. It’s a simple, make-ahead dessert that looks elegant for guests but is easy enough for weeknights. Serve chilled with extra lemon zest on top, or pair it with a light main like a baked fish—try a complementary lemony fish recipe such as baked cod in coconut lemon cream sauce for a cohesive lemon-forward meal.
Why You’ll Love This Lemon Tiramisu
- Bright citrus flavor replaces coffee for a fresh, spring-ready twist.
- Silky mascarpone cream keeps the texture light yet rich.
- Make-ahead friendly — it improves after a few hours in the fridge.
- Uses a short list of pantry staples and a single package of ladyfingers.
- No baking for the tiramisu layers; stovetop for the curd only.
- Fits many occasions: brunch, dinner parties, or a simple weeknight treat.
- Easy to scale up for a crowd or down for two.
- Flexible: swap citrus or add a crunchy topping to change the feel.
What Is Lemon Tiramisu?
Lemon Tiramisu is a citrus variation of the classic tiramisu. Instead of coffee and cocoa, lemon syrup and lemon curd flavor the ladyfingers and the creamy filling. The overall taste is bright and sweet, with a buttery, tangy curd and a rich mascarpone cream. The texture is layered: tender, syrup-soaked ladyfingers beneath a pillowy mascarpone and whipped cream mixture. The cooking method mixes stovetop work for the lemon curd and simple whipping for the cream, then assembly in layers. The vibe is light and inviting — perfect for spring or summer desserts, casual brunches, or when you want a showy dessert with little hands-on stress.
Ingredients for Lemon Tiramisu
For the Lemon Syrup
- ¾ cup freshly-squeezed lemon juice
- ¾ cup water
- 1 ¼ cup granulated sugar
- 3 tablespoons lemon zest
For the 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
For the Mascarpone Cream
- 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)
Ingredient Notes (Substitutions, Healthy Swaps)
- Mascarpone: Use full-fat cream cheese in a pinch, but flavor and silkiness will be slightly different; soften it first.
- Heavy cream: For a lighter option, mix 1 cup of heavy cream and 1/3 cup Greek yogurt (not traditional, but reduces fat).
- Sugar: You can reduce sugar in the cream by 2–3 tablespoons if you prefer less sweet dessert. Do not reduce sugar significantly in the curd or syrup or texture and set will suffer.
- Lemon: Fresh lemon juice and zest are key. Bottled juice won’t give the same brightness.
- Butter in curd: Use unsalted butter for better control of salt; salted butter may make the curd taste too salty.
- Ladyfingers: If unavailable, thin sponge cake or store-bought pound cake slices work — keep dipping time short.
- Egg safety: This recipe cooks the curd, but if you’re serving to people with immune concerns, cook the curd to 170–175°F (77–80°C) to pasteurize.
Step-by-Step Instructions
Step 1 – Make the lemon syrup
- In a small saucepan combine ¾ cup lemon juice, ¾ cup water, 1 ¼ cup sugar, and 3 tablespoons lemon zest.
- Heat over medium, stirring, until the sugar dissolves and the liquid simmers. Remove from heat and let cool to room temperature.
Visual cue: Syrup should be clear and slightly thickened but still pourable.
Step 2 – Cook the lemon curd
- Whisk together 7 egg yolks, 1 whole egg, and 1 cup sugar until smooth.
- Stir in ½ cup lemon juice, 3 tablespoons lemon zest, and ⅛ teaspoon salt.
- Cook the mixture over low heat (or in a double boiler) while stirring constantly until it thickens to a custard that coats the back of a spoon — about 8–10 minutes.
- Remove from heat and whisk in 5 tablespoons butter piece by piece until smooth. Cool to room temperature.
Pro cue: If using a thermometer, heat to about 170–175°F (77–80°C) for a safe, thick curd.
Step 3 – Whip the cream
- Chill a mixing bowl and beaters for 10–15 minutes.
- Pour 1 ⅓ cup heavy cream into the chilled bowl and whip until soft peaks form.
Visual cue: Soft peaks hold a shape briefly then fold over at the tip.
Step 4 – Make the mascarpone cream
- In a separate bowl, blend 16 ounces mascarpone with ¾ cup sugar, ½ cup of the prepared lemon syrup, and 1 teaspoon vanilla until smooth.
- Fold the whipped cream into the mascarpone mixture gently until fully combined and light.
Step 5 – Assemble the tiramisu
- Quickly dip each ladyfinger into the cooled lemon syrup — do not soak; a quick dip is enough.
- Arrange a single layer of soaked ladyfingers in an 8×8 or similar dish.
- Spread half of the mascarpone cream over the ladyfingers.
- Add another layer of dipped ladyfingers and finish with the remaining mascarpone cream.
- Cover and refrigerate for at least four hours, preferably overnight to let flavors meld.
Visual cue: The top should look smooth and slightly set after chilling.
Pro Tips for Success
- Chill the bowl and beaters for whippable cream; warm tools prevent proper whipping.
- Dip ladyfingers quickly—1 second per side—so they stay tender but not mushy.
- Cool curd completely before folding into mascarpone to prevent breaking the cream.
- Taste the curd before adding all lemon syrup to the cream; adjust sweetness if needed.
- Use room-temperature mascarpone for easier blending and a lump-free cream.
- Make this the day before: it gains flavor and a better texture after resting.
- If curd is lumpy, press it through a fine mesh sieve before cooling.
Flavor Variations
- Optional: Blueberry-Lemon — fold 1 cup fresh blueberries into the mascarpone before chilling.
- Optional: Limoncello Twist — add 1–2 tablespoons of limoncello to the lemon syrup for extra depth (adults only).
- Optional: Almond Crunch — sprinkle ¼ cup toasted sliced almonds between layers for texture.
- Optional: Herb Kick — fold 1 tablespoon finely chopped fresh basil or mint into the cream for a savory herb note.
- Optional: Mixed Citrus — swap half the lemon juice for orange juice and add 1 tablespoon orange zest for a rounder citrus taste.
Serving Suggestions
- Serve chilled with extra lemon zest or thin lemon slices for a bright garnish.
- Pair with light cookies or shortbread for extra crunch on the side.
- Present in individual glasses for dinner parties; layer carefully for a pretty look.
- Offer sparkling water or light white wine to complement the citrus notes.
- Serve as a brunch dessert alongside fresh fruit and espresso.
- Top with a dusting of powdered sugar or a few berries for color.
Make-Ahead, Storage & Reheating
- Make-ahead: Complete the entire tiramisu up to 24 hours in advance; flavors deepen overnight.
- Storage: Keep covered in the refrigerator for up to 3 days. The texture is best within the first 48 hours.
- Reheating: Do not heat tiramisu — serve cold. If you want slightly softer cream, let sit at room temperature for 10–15 minutes before serving.
- Texture changes: Over time the ladyfingers will absorb more moisture and become softer; that’s normal but best eaten within 2–3 days.
Storage and Freezing Instructions
- Freezing is not recommended for best texture. Freezing can cause the cream to separate and become watery when thawed.
- If you must freeze: freeze individual portions in airtight containers for up to 1 month. Thaw slowly in the refrigerator for 24 hours and stir gently with a spoon before serving to recombine textures. Expect some texture loss compared to fresh.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
540 | 7 g | 48 g | 37 g | 1 g | 170 mg
Estimates vary by brands and portions.
FAQ About Lemon Tiramisu
Q: Why is my lemon curd runny?
A: It likely didn’t cook long enough. Return it to low heat and stir until it coats the back of a spoon or reaches 170–175°F.
Q: My whipped cream won’t form peaks. What went wrong?
A: The bowl, beaters, or cream may be too warm. Chill the bowl and use cold heavy cream.
Q: The tiramisu is too sweet. How can I fix it next time?
A: Reduce sugar in the mascarpone mixture by 2–3 tablespoons and/or increase lemon zest slightly for sharper brightness.
Q: Can I skip the lemon curd and still make this?
A: You can, but the curd gives essential lemon richness. As an optional shortcut, use extra lemon syrup and more zest, but flavor will be flatter.
Q: How long can I leave it at room temperature?
A: Keep refrigerated. Due to dairy and eggs in the curd, don’t leave out more than 2 hours.
Q: Can I make this without eggs?
A: The lemon curd requires eggs for proper set. You could omit curd and use more syrup and zest, but it won’t have the same texture.
Notes
- Use a shallow dish for dipping ladyfingers — it keeps dipping quick and even.
- If you like a bright shine, brush a thin layer of lemon syrup over the top before chilling.
- For clean slices, chill well and use a sharp knife warmed under hot water, wiped dry between cuts.
- Garnish with long ribbons of lemon peel for a polished look.
- Reserve a few whole ladyfingers for decorating the top or sides if serving guests.
Troubleshooting
- Bland flavor: Add more fresh lemon zest or a little extra lemon syrup to the cream; adjust sugar lightly.
- Overcooked curd: If curd becomes grainy, cool and whisk vigorously or strain through a sieve to remove lumps.
- Soggy layers: Dip ladyfingers briefly. If already soggy, assemble with less syrup next time and chill longer before cutting.
- Separating cream: Make sure mascarpone and curd are cool before folding with whipped cream; fold gently.
- Too sweet: Reduce sugar in the mascarpone mix and add more lemon zest to balance.
Final Thoughts
This Lemon Tiramisu blends bright citrus and rich cream for a dessert that’s both refreshing and comforting. It’s simple to prepare, beautiful to serve, and rewards a little patience in the refrigerator. Make it for brunch, a dinner party, or whenever you want a light, crowd-pleasing finish.
Conclusion
For an extra reference and inspiration on lemon tiramisu ideas, check this detailed version at Lemon Tiramisu – Tastes Better From Scratch.
Lemon Tiramisu
Ingredients
For the Lemon Syrup
- ¾ cup freshly-squeezed lemon juice Fresh lemon juice is key.
- ¾ cup water
- 1 ¼ cup granulated sugar
- 3 tablespoons lemon zest Freshly grated for best flavor.
For the Lemon Curd
- 7 large egg yolks
- 1 large whole egg
- 1 cup granulated sugar
- ½ cup lemon juice Fresh lemon juice.
- 3 tablespoons lemon zest
- ⅛ teaspoon salt
- 5 tablespoons unsalted butter Cut into half-inch pieces.
For the Mascarpone Cream
- 1 ⅓ cup heavy cream Chilled for whipping.
- 16 ounces mascarpone cheese Room temperature for easier blending.
- ¾ cup granulated sugar
- ½ cup lemon syrup From the syrup recipe above.
- 1 teaspoon vanilla
For Assembly
- 1 package savoiardi ladyfingers (7 oz, about 24 pieces)
Instructions
Make the lemon syrup
- In a small saucepan combine lemon juice, water, sugar, and lemon zest. Heat over medium, stirring, until sugar dissolves and liquid simmers. Remove from heat and let cool.
Cook the lemon curd
- Whisk together egg yolks, whole egg, and sugar until smooth.
- Stir in lemon juice, lemon zest, and salt. Cook over low heat, stirring constantly, until thickened (about 8–10 minutes).
- Remove from heat, whisk in butter until smooth. Cool to room temperature.
Whip the cream
- Chill a mixing bowl and beaters for 10–15 minutes. Pour heavy cream into chilled bowl and whip until soft peaks form.
Make the mascarpone cream
- Blend mascarpone with sugar, lemon syrup, and vanilla until smooth.
- Fold in whipped cream until fully combined.
Assemble the tiramisu
- Quickly dip ladyfingers into cooled lemon syrup — do not soak.
- Arrange a single layer of soaked ladyfingers in a dish. Spread half of the mascarpone cream over ladyfingers.
- Add another layer of dipped ladyfingers and finish with remaining mascarpone cream.
- Cover and refrigerate for at least four hours, preferably overnight.