This easy lemon tiramisu is cool, creamy, and full of fresh lemon flavor, with soft layers that turn almost cake-like after chilling. What makes this lemon tiramisu recipe work is the balance between the lemon curd, mascarpone filling, and quick lemon soak, so it tastes bright without being too tart.
A Fresh Lemon Dessert for Spring
This lemon tiramisu is the kind of dessert that fits spring and Easter so well. It is a no-bake dessert that is chilled, creamy, and bright with a fresh lemon flavor and a texture that feels lighter than many rich make-ahead desserts.
What I like about this version is how the layers come together after chilling. The mascarpone stays light, the lemon curd adds brightness, and the ladyfingers soften into smooth, even layers.
The pan size is flexible, too. I usually make it in a 4-quart dish, but a 9×9-inch dish or another similar size will also work.
If you enjoy lemon desserts in the spring, you might also like my lemon tart, lemon meringue pie, lemon icebox cake, or lemon curd cookies.
Getting the lemon curd and mascarpone filling right
The texture of this tiramisu comes down to two things: a thick lemon curd and a mascarpone filling that stays light but holds its shape.
For the mascarpone layer, beat the mascarpone just until smooth, then fold in whipped cream. Whipping the cream to soft peaks keeps the filling airy and easy to spread without making it heavy. If you overmix the mascarpone or fold too aggressively, the filling can loosen and turn runny, which makes the tiramisu much harder to set properly.
The lemon curd should be fully cooled before you start layering. Homemade lemon curd gives the dessert a deeper lemon flavor, but a 12-ounce jar of store-bought lemon curd works well, too, and keeps the recipe simple. Either way, the curd should feel thick and spoonable so it sits in clear layers instead of blending into the mascarpone.
How to dip and layer without soggy results
The key when dipping ladyfingers is speed. A quick dip in the lemon syrup gives you soft layers after chilling, while a longer soak leads to a heavy, mushy texture.
You can make a quick simple syrup with lemon juice, use lemonade, or even use limoncello if you want a stronger citrus flavor.
Arrange the dipped ladyfingers (savoiardi) in a single layer, then spread the mascarpone filling and lemon curd over the top. Repeat the layers once more.
Why Chilling Is Important
This dessert needs time in the fridge to fully set. As it chills, the filling firms up and the layers settle into a smooth, sliceable texture.
After about 8 hours it will be set, but overnight gives the best result. Cutting it too early can cause the layers to shift.
Serve and store
Cut into 9 to 12 pieces, depending on your preferred portion size. For clean slices, use a sharp knife and wipe it between cuts.
You can finish it with whipped cream, powdered sugar, lemon zest, lemon slices, or white chocolate curls just before serving.
Store leftovers covered in an airtight container in the refrigerator for up to 3 days.
What I learned while Developing this recipe
- A quick dip is enough to soften the ladyfingers without making them heavy
- Store-bought lemon curd is a reliable shortcut and keeps the recipe simple
- The tiramisu slices much better the next day than right after chilling
- A 4-quart dish gives the best layer height, but the shape of the dish is flexible
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Lemon Tiramisu
Equipment
- 4 quart baking dish or 9×9 inch (23×23 cm) or similar size
- Hand mixer or stand mixer
- Silicone spatula
Ingredients
Lemon soak (choose one)
- 1 cup lemonade
- OR
- 1 cup (ml) warm water
- 1 tablespoon granulated sugar
- 1 tablespoon (15 ml) fresh lemon juice
Lemon curd
- 1 ½ cups (300 g) granulated sugar
- 2 medium lemons zested
- 8 large egg yolks
- ⅔ cup (160 ml) fresh lemon juice
- ¾ cup (170 g) salted butter cold and cubed
Mascarpone filling
- 24 ounces (g) mascarpone cheese cold
- ½ cup (100 g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1 ½ cups (360 ml) heavy whipping cream cold
Assembly
- 26 ladyfinger cookies or as needed
- Whipped cream for serving, optional
- Powdered sugar for serving, optional
- Lemon zest for serving, optional
- Thin lemon slices for serving, optional
- White chocolate curls for serving, optional
Instructions
Make the lemon soak (if not using store-bought lemonade)
- Add the warm water and granulated sugar to a small bowl. Stir until the sugar dissolves.
- Stir in the lemon juice and set aside.
Make the lemon curd
- Add the granulated sugar and lemon zest to a medium saucepan. Rub them together with your fingers until fragrant.
- Add the egg yolks and whisk until smooth and slightly lighter in color.
- Pour in the lemon juice and whisk to combine.
- Cook over medium-low heat, stirring constantly, until the curd thickens and coats the back of a spoon.
- Strain the curd into a bowl.
- Add the butter a few cubes at a time, stirring until smooth after each addition.
- Press plastic wrap directly onto the surface and refrigerate until fully cold.
Make the mascarpone filling
- Add the mascarpone cheese, granulated sugar, and pure vanilla extract to a large bowl. Beat just until smooth.
- In a separate bowl, whip the heavy cream to medium peaks.
- Fold the whipped cream into the mascarpone mixture until smooth and fully combined.
- Assemble the tiramisu
- Pour the lemon soak into a shallow bowl.
- Dip each ladyfinger very quickly in the soak, then arrange them in a single layer in the baking dish.
- Spread half of the mascarpone filling over the ladyfingers and smooth the surface.
- Spoon half of the lemon curd over the mascarpone layer and spread gently.
- Dip the remaining ladyfingers quickly in the soak and arrange them over the lemon curd.
- Spread the remaining mascarpone filling over the top.
- Spoon and spread the remaining lemon curd evenly over the top.
- Cover and refrigerate for at least 8 hours or overnight.
Serve
- Decorate with whipped cream, powdered sugar, lemon zest, lemon slices, or white chocolate curls just before serving.
Notes:
- Dip the ladyfingers very quickly so they soften without falling apart.
The ladyfingers will soften into cake-like layers as the tiramisu chills. - For a shortcut, use 1 jar store-bought lemon curd (325 g). The layers will be slightly thinner than the homemade version.
- You can cut this into 9 larger servings if preferred.
- Decorate just before serving for the best presentation.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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