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Lemon Tiramisu with Lemon Curd Recipe

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4.3 from 26 reviews

A refreshing twist on the classic Italian dessert, this Lemon Tiramisu combines zesty lemon curd, creamy mascarpone, and delicate ladyfingers soaked in lemon syrup and Limoncello. Perfectly balanced with tangy citrus flavors and a smooth texture, this no-bake dessert is chilled to perfection, making it an ideal treat for warm days or any special occasion.

  • Total Time: 4 hours 55 minutes
  • Yield: 12 servings

Ingredients

For the Lemon Curd

  • 1/3 cup Lemon juice
  • 1/3 cup Butter
  • 2/3 cup Granulated sugar
  • 1/4 tsp Kosher salt
  • 1 Egg
  • 3 Egg yolks
  • 1 tbsp Lemon zest

For the Tiramisu Filling

  • 2 cups Heavy cream (cold)
  • 4 tbsp Lemon juice
  • 2 tbsp Lemon zest
  • 1/2 cup Lemon curd (prepared from above)
  • 2/3 cup Granulated sugar
  • 1 tsp Vanilla extract
  • 15.87 oz Mascarpone cheese (room temperature)

For Assembly

  • 27 Ladyfingers
  • 1 cup Lemon syrup
  • 1/4 cup Limoncello

Instructions

  1. Make the lemon curd: Combine lemon juice, butter, sugar, salt, whole egg, egg yolks, and lemon zest in a saucepan over medium-low heat. Whisk constantly to prevent curdling.
  2. Cook until thickened: Once the butter melts, the mixture will be thin. Do not increase the heat; continue whisking for about 5 minutes until the curd thickens to a custard-like consistency.
  3. Strain the curd: Pour the curd through a fine-mesh strainer into a bowl to remove lumps for a smooth texture.
  4. Cool the curd: Cover the bowl tightly with plastic wrap and refrigerate for 20-30 minutes to cool.
  5. Prepare the mascarpone cream: In a large bowl, beat the cold heavy cream, vanilla extract, lemon zest, lemon curd, lemon juice, and sugar with an electric mixer until medium peaks form.
  6. Incorporate mascarpone: Add the room-temperature mascarpone cheese to the cream mixture and blend on low speed until smooth and well combined.
  7. Prepare ladyfingers: Quickly dip each ladyfinger into the lemon syrup mixed with Limoncello to soak lightly.
  8. Assemble the first layer: Arrange soaked ladyfingers evenly in a 10.5-inch by 7.5-inch baking pan.
  9. Add mascarpone layer: Spread half of the mascarpone mixture over the ladyfingers and smooth with a spatula.
  10. Add lemon curd layer: Spoon 4 tablespoons of lemon curd on top of the mascarpone layer and smooth out carefully.
  11. Second ladyfinger layer: Add another layer of soaked ladyfingers over the curd.
  12. Finish with mascarpone: Spoon the remaining mascarpone mixture over the second layer of ladyfingers and smooth with an offset spatula.
  13. Chill the tiramisu: Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours to set.
  14. Final topping: Before serving, spread lemon curd evenly on top and smooth out with a spatula for garnish.

Notes

  • Use cold heavy cream for better whipping and firmer peaks.
  • Dip ladyfingers quickly in syrup to avoid sogginess.
  • Ensure mascarpone is at room temperature to blend smoothly.
  • Chill at least 4 hours or overnight for best flavor development.
  • Store leftovers covered in the refrigerator and consume within 2 days.
  • Author: ELLA
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://ellarecipe.com/lemon-tiramisu-with-lemon-curd-recipe/