BEST LEMON TIRAMISU RECIPE
This bright and creamy lemon tiramisu is layered with homemade lemon curd, whipped mascarpone, and ladyfinger cookies dipped in lemon syrup—perfect for spring and summer.
Servings 9
Ingredients
For the Lemon Curd:
- 4 large egg yolks
- 1 large whole egg
- ¾ cup granulated sugar
- ½ cup freshly squeezed lemon juice about 3-4 lemons
- 1 tablespoon finely grated lemon zest
- 6 tablespoons unsalted butter cubed
For the Lemon Simple Syrup:
- ½ cup purified water
- ¼ cup fresh lemon juice
- ¼ cup granulated sugar
For the Mascarpone Cream Filling:
- 1 cup cold heavy whipping cream
- ½ cup powdered sugar
- 2 teaspoons pure vanilla extract
- 1 8-ounce tub mascarpone cheese cold
- 1 teaspoon lemon zest
- 1 ½ cups reserved lemon curd
For the Whipped Cream Garnish
- 1 cup cold heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
For the Assembly:
- 28 - 30 Italian Ladyfingers Savoiardi
- Fresh lemon slices sliced thin
- Fresh mint leaves optional garnish
Instructions
- In a medium saucepan, whisk together 4 egg yolks, 1 whole egg, ¾ cup granulated sugar, ½ cup lemon juice, and 1 tablespoon lemon zest. Cook over medium-low heat, whisking constantly until it thickens and coats the back of a spoon—about 10–12 minutes. Don’t walk away. Once thick, remove from the heat and whisk in 6 tablespoons of unsalted butter, a few cubes at a time, until silky. Pour it through a fine-mesh strainer into a clean bowl. Use a silicon spatula to gently press it through. Then cover it with plastic wrap (pressed directly against the surface so it doesn’t form a skin) and chill until ready to use. Let it cool completely. (You can make this a day ahead.)
- To prepare the lemon syrup, combine ½ cup purified water, ¼ cup fresh lemon juice, and ¼ cup granulated sugar in a small saucepan. Warm just enough to dissolve the sugar, then set it aside to cool. This is what we’ll dip the ladyfingers in.
- In a large bowl, beat 1 cup cold heavy whipping cream, ½ cup powdered sugar, and 2 teaspoons of pure vanilla extract until stiff peaks form.
- In another bowl, gently mix (1) 8-ounce tub of mascarpone with 1 teaspoon of lemon zest and 1 ½ cups of the cooled lemon curd. Fold the fresh whipped cream into the mascarpone mix carefully so it stays fluffy and light. Set aside the remaining lemon curd for the topping.
- To make the whipped cream garnish, whip 1 cup cold heavy cream with 3 tablespoons powdered sugar and 1 teaspoon pure vanilla extract in a clean mixing bowl until medium to stiff peaks form. Set the whipped cream aside in the fridge until ready to garnish the tiramisu. You can pipe it, spoon it, or spread it on top later.
- To assemble the tiramisu, quickly dip each ladyfinger into the lemon syrup (a quick dunk—don’t soak them!) and line the bottom of an 8 x 8-inch dish. Spread half the mascarpone-lemon cream mixture on top of the ladyfingers. Repeat with another layer of dipped ladyfingers, followed by the rest of the mascarpone cream. Finish with a smooth layer of the remaining reserved lemon curd. Cover and chill for at least 6 hours—overnight is best.
- Before serving, top with the whipped cream you made earlier, lemon slices, and mint leaves. It’s bright, creamy, and SO refreshing. ENJOY!
Notes
- When dipping ladyfingers, move fast. If they soak too long, they’ll get soggy and fall apart.
- For the lemon curd, whisk constantly and keep the heat low. It thickens beautifully but needs patience. To save time, you can make the lemon curd and syrup the day before and store them in the fridge.
- The longer this chills, the better it tastes. Give it at least 6 hours (I always do overnight for best results).