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Lemon Tiramisu Recipe

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3.9 from 1 review

This delicious Lemon Tiramisu is a refreshing twist on the classic Italian dessert, featuring layers of crisp ladyfingers soaked in a tangy lemon syrup, creamy mascarpone filling blended with homemade lemon curd, and topped with a dust of powdered sugar. Perfect for spring and summer gatherings, it combines bright citrus flavors with the rich, smooth texture of traditional tiramisu.

Ingredients

Lemon Curd:

  • 5 large eggs
  • 1 1/4 cups granulated sugar
  • 1 cup freshly squeezed lemon juice (4 to 5 lemons)
  • 1/8 teaspoon kosher salt
  • 8 tablespoons (1 stick) unsalted butter, diced

Lemon Syrup:

  • 1/2 cup granulated sugar
  • 1/2 cup freshly squeezed lemon juice (2 to 3 lemons)
  • 1/2 cup water

Cream Filling and Assembly:

  • 16 ounces mascarpone cheese
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups cold heavy cream
  • 1 tablespoon vanilla extract
  • 1 cup lemon curd (from homemade lemon curd recipe)
  • 40 to 45 crisp (savoiardi) ladyfingers (about 12.5 ounces)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Make the lemon curd: Whisk 5 large eggs, 1 1/4 cups granulated sugar, 1 cup lemon juice, and 1/8 teaspoon kosher salt in a medium saucepan until well combined. Cook over medium-low heat, whisking constantly and scraping the pan’s edges, until thickened and coating the back of a spoon, about 8 to 10 minutes. Avoid boiling. Remove from heat and stir in 1 stick diced unsalted butter until fully melted and smooth. Transfer to a bowl or jar and press a sheet of plastic wrap directly onto the surface to prevent skin formation. Let cool completely, about 2 hours.
  2. Make the lemon syrup: Combine 1/2 cup granulated sugar, 1/2 cup lemon juice, and 1/2 cup water in a medium saucepan. Cook over medium heat, stirring frequently, until the sugar dissolves, 3 to 4 minutes. Pour into a shallow dish and let cool completely.
  3. Make the cream filling: Using a stand mixer with a whisk attachment, beat 16 ounces mascarpone cheese and 1/4 teaspoon kosher salt on medium speed just until smooth and soft, about 15 to 30 seconds. Do not overbeat. Slowly add 1 1/2 cups cold heavy cream and 1 tablespoon vanilla extract while mixing on medium speed. Continue beating until soft peaks form, about 3 to 4 minutes. Gently fold in 1 cup of the cooled lemon curd using a flexible spatula until fully combined with no yellow streaks.
  4. Assemble the tiramisu: Dip each ladyfinger one at a time into the lemon syrup, submerging briefly but not soggy, and arrange tightly in a 9×13-inch baking dish, breaking as needed to cover the bottom layer, approximately 20 ladyfingers. Spread half of the mascarpone filling (around 3 cups) evenly over the ladyfingers. Repeat with a second layer of soaked ladyfingers and drizzle any remaining syrup over them. Spread the remaining mascarpone filling evenly on top.
  5. Chill and serve: Cover the assembled tiramisu tightly and refrigerate overnight to set. Refrigerate any leftover lemon curd separately. Before serving, spread the remaining lemon curd over the top layer and optionally dust with powdered sugar.

Notes

  • Substitution: You can use 3 cups of store-bought lemon curd instead of homemade lemon curd for convenience.
  • Make ahead: Lemon curd can be prepared up to 1 week ahead and stored airtight in the refrigerator. Lemon syrup can be made up to one day in advance and refrigerated. The tiramisu can be assembled without the top lemon curd layer up to 24 hours ahead.
  • Storage: Leftovers should be refrigerated, loosely covered with plastic wrap, and consumed within 4 days for best quality.

Find it online: https://bitezly.com/lemon-tiramisu-recipe-2/