A pale afternoon sun slanting through the kitchen window, the sharp perfume of lemon brightening the air — this Lemon Tiramisu feels like summer folded into a velvet cloud. I first made it for a dinner when everyone needed a little uplift, and the first spoonful made the whole table laugh. If citrus desserts make you swoon, you might also enjoy this easy lemon tarts that lean into the same sunny, tangy spirit.
Why make this recipe
This lemon tiramisu is the kind of dessert that balances celebration and comfort: the lush mascarpone and whipped cream soften the lemon’s zing, while ladyfingers soaked in lemon syrup bring an airy, nostalgic texture. It’s bright but soothing, elegant but unfussy — perfect for dinner parties, spring brunches, or any time you want a dessert that looks impressive but doesn’t demand show-stopping effort.
How to make Lemon Tiramisu
Ingredients:
- 4 large egg yolks, 2/3 cup granulated sugar ((134g) ), 1 Tablespoon lemon zest ((6g), about 1 lemon), 1/3 cup lemon juice ((80mL), fresh squeezed (or you could use limoncello)), pinch salt, 6 Tablespoons unsalted butter ((85g), room temperature, chopped), ¾ cup lemon juice ((180mL), fresh squeezed, from about 2-3 lemons), 1 cup water ((240mL)), 1/2 cup granulated sugar ((100g)), 1/4 cup limoncello ((60mL), (optional*)), 8 oz mascarpone cheese ((226g), room temperature), 1 Tablespoon lemon zest ((6g)), 1 ½ cups heavy whipping cream ((360mL)), 1 package Lady Fingers (, (7 oz package, about 24 lady fingers, Savoiardi brand)*), white chocolate (, grated on top, as garnish (optional))
Directions:
- Zest and juice lemons and set aside.
- Lemon Curd: Add 2 inches of water to the bottom of a small saucepan and bring to a simmer over medium heat. In a heat-proof mixing bowl, add 4 egg yolks, 2/3 cup granulated sugar, 1 Tablespoon lemon zest, 1/3 cup lemon juice, and a pinch of salt and whisk well to combine. Place bowl over pot of water, reduce heat to medium low and cook, whisking constantly, until mixture thickens to a gravy consistency, about 7-10 minutes. Remove bowl from heat and stir in 6 tablespoons butter.
- Cool Lemon Curd: Pour mixture into a new bowl and place a piece of plastic wrap directly on the surface (to prevent it from forming a skin). Refrigerate whie you prepare the rest of the ingredients.
- Lemon Syrup: In a saucepan, add ¾ cup lemon juice, 1 cup water, and ½ cup sugar. Bring to a boil, stirring to dissolve the sugar. Boil for 5 minutes, then remove from heat. Transfer to a bowl and cool completely to room temperature (or refrigerate to cool down faster). Stir in ¼ cup limoncello (if using).
- Whipped Mascarpone: Combine mascarpone with 1 Tablespoon lemon zest then mix in the whipping cream with an electric mixer just until medium/stiff peaks (don’t over-mix).
- Assemble: Submerge each lady finger quickly in lemon syrup and then place in the bottom of an 8×8 or similar size pan, until bottom of pan is lined. Top with half of the whipped mascarpone. Stir lemon curd well then spoon over the top, into an even layer. Repeat with another layer of dipped lady fingers. Smooth (or decoratively pipe) remaining whipped mascarpone on top. Optional: garnish with grated white chocolate and/or lemon zest or lemon slices.
- Refrigerate for at least 2 hours, or overnight.
How to serve Lemon Tiramisu
Serve chilled in shallow bowls or straight from the pan for a rustic vibe. Spoon generous layers so each bite has cream, curd, and sponge. Garnish with extra lemon zest, thin lemon slices, or a dusting of grated white chocolate for a soft, shimmering finish. Pair with a light, floral tea or a chilled sparkling wine to lift the citrus notes.
How to store Lemon Tiramisu
Cover the pan tightly with plastic wrap and refrigerate for up to 3 days — the flavors meld and deepen overnight, so it’s actually better the next day. For longer storage, you can freeze portions: flash-freeze individual squares on a tray, then wrap each in plastic and foil and freeze up to 1 month. Thaw in the fridge overnight before serving.
Tips to make Lemon Tiramisu
- Don’t over-soak the ladyfingers: a quick dip keeps them tender and airy rather than soggy.
- Use room-temperature mascarpone so it blends smoothly with the whipped cream.
- If you’re nervous about raw yolks, use very fresh eggs or substitute a cooked custard base — this recipe’s curd is cooked gently over simmering water, which helps safety and texture.
- For a companion dessert idea, consider this elegant ricotta and cream cheese tart with a delicate lemon touch to round out a lemon-themed menu.
Variations (if any)
- Limoncello Twist: Increase the limoncello to 1/3 cup and reduce the water slightly for a boozier, aromatic finish.
- Berry Layer: Add a thin layer of raspberries between mascarpone and curd for a tart-sweet contrast.
- Citrus Medley: Swap half the lemon juice for orange or yuzu to play with floral, complex citrus notes.
FAQs
Q: Can I make the lemon curd ahead of time?
A: Yes — the curd can be made up to 5 days ahead and kept covered in the fridge, or frozen for longer storage. Just bring it to room temperature and stir well before using.
Q: Is there an egg-free version of this tiramisu?
A: For an egg-free version, use a cooked lemon curd made with cornstarch and lemon juice, or a store-bought curd, and skip the egg yolk-based curd step. Ensure your mascarpone mixture is stabilized with a bit more whipped cream.
Q: Can I use store-bought ladyfingers or a different sponge?
A: Yes — store-bought Savoiardi are traditional and work beautifully. If you prefer, use thin slices of pound cake or a homemade sponge cake, but adjust soaking time so the layers remain light, not mushy.
Q: How tart will this be?
A: It’s bright and lemon-forward but balanced by the rich mascarpone and cream. Adjust lemon juice to taste if you prefer it milder.
Conclusion
If you’d like another version to compare technique or presentation, check out this lovely Lemon Tiramisu from Tastes Better From Scratch for inspiration. For a different take and plating ideas, browse the Lemon Tiramisu recipe at Giadzy to see alternate finishes and tips.
May every spoonful feel like a small sunbeam — bright, comforting, and utterly shareable.
Lemon Tiramisu
Ingredients
Method
- Zest and juice lemons and set aside.
- In a heat-proof mixing bowl, add 4 egg yolks, 2/3 cup granulated sugar, 1 Tablespoon lemon zest, 1/3 cup lemon juice, and a pinch of salt and whisk well to combine.
- Place bowl over a simmering pot of water, reduce heat to medium low and cook, whisking constantly, until the mixture thickens to a gravy consistency, about 7-10 minutes. Remove from heat and stir in 6 tablespoons butter.
- Pour the lemon curd into a new bowl, place plastic wrap directly on the surface and refrigerate.
- In a saucepan, add 3/4 cup lemon juice, 1 cup water, and 1/2 cup sugar. Bring to a boil, stirring to dissolve the sugar. Boil for 5 minutes, then remove from heat. Cool completely.
- Stir in 1/4 cup limoncello (if using).
- Combine mascarpone with 1 Tablespoon lemon zest then mix in the whipping cream with an electric mixer just until medium/stiff peaks form.
- Submerge each ladyfinger quickly in lemon syrup and place in the bottom of an 8x8 or similar size pan.
- Top with half of the whipped mascarpone, then stir lemon curd well and spoon over the top into an even layer.
- Repeat with another layer of dipped lady fingers and smooth remaining whipped mascarpone on top.
- Optional: garnish with grated white chocolate or lemon zest.
- Refrigerate for at least 2 hours or overnight before serving.