Lemon Tiramisu Recipe with Lemon Curd

Lemon tiramisu is a light, bright, and oh-so-fresh dessert for sunny spring days. Nothing competes with its lip-puckering pop and contrasting richness.

It sounds a bit cliché, but this lemon tiramisu tastes like sunshine. This fruity variation is refreshing, tangy, and tart, with enough richness to satisfy any dessert craving. The lemon curd, spongy ladyfingers, and decadent cream work together to create a cohesive dessert that tastes and looks very different from the original. The bright yellow hue and citrusy aroma draw you in, while the sweet-tart flavor and varying textures ensure you stick around to savor every spoonful.

Why You’ll Love Lemon Tiramisu

Layers of goodness – What can get better than lemon curd, cream, and softened cookies dipped in spirits? Yeah, I’m drawing a blank too.

Boozy boost – This lemon tiramisu recipe calls for brandy or rum to add a delicious dimension to the dessert.

Easy to eat – Okay, depending on your self-control, this could be bad; however, I’m fond of lemony desserts because they are so easy to eat. They never feel heavy or overly rich, plus the acidity from the citrus keeps the sweetness under control, which I love!

Lovely presentation – Better yet, there are several ways to go about it. You can serve tiramisu on a plate, individual dessert bowls, mini trifles, dessert glasses, and more. Lemon tiramisu presents the opportunity to play.

Lemon Tiramisu Ingredients Notes

This recipe has very few ingredients so use high-quality ingredients for the best results.

Lemon curd: Although homemade is best, store-bought is an option. I recommend that you taste it before using it in the dessert to ensure the lemon curd is tasty if you opt for store-bought. They are not all created equal. For the best result, look for store-bought lemon curd by a trusted brand made with real lemons, butter, and sugar that is creamy, velvety, and not overly sweet. I have two recipes for lemon curd; one will guarantee you’ll turn out a curd that’s silky and smooth, the other is almost as good but you’ll save some time by making it in the microwave.

Mascarpone: This soft Italian cream cheese is smooth, milky, and slightly sweet. Don’t skimp and go with the high-fat kind.

Sugar: Granulated sugar is the only way to go when making lemon tiramisu.

Ladyfingers: Using spongy, airy, and light yet sturdy ladyfingers is essential. Avoid the hard and crunchy ones. They’re dipped, not soaked in lemon juice and liquor.

Liquor: Use brandy if you like vanilla, cinnamon, maple, and anise notes. On the other hand, rum, specifically white rum, is sweet with vanilla notes and tropical ones like coconut.

Eggs: Egg yolks enrich the mascarpone-based cream and lend a subtle richness to the tiramisu, while egg whites keep it airy.

How to Make Lemon Tiramisu

1. Make the cream: Whip the egg whites until they form soft peaks. Once done, whip heavy cream. Afterward, beat the sugar, mascarpone, lemon curd, and egg yolks until well combined, then fold the whipped cream and egg whites into the cream mixture.
2. Dip the ladyfingers: The cookies go into a mixture of fresh lemon juice, brandy/rum, and sugar.
3. Assemble: Create a layer of ladyfingers at the bottom of a glass dish, springform pan, trifle dish, individual dessert glass, etc., using half of them. Spoon half of the cream mixture on top, add another layer of ladyfingers and end with the mascarpone mixture.
4. Chill: Level out the top of the lemon tiramisu and chill it in the fridge for at least 8 hours for the best result.
5. Serve: Garnish the lemon tiramisu as desired (a thin layer of lemon curd is excellent, as is zest) and serve.

Variations, Substitutions, and Cooking Tips

Try lime – Or orange if that’s what citrus fruits you have available. The recipe is versatile.

Make mascarpone – All you need is heavy cream and lemon juice. To make it from scratch, bring cream to a simmer, whisk in lemon juice, and continuously whisk for 15 minutes to thicken. From there, transfer the pan to an ice bath to cool the mixture down quickly, strain through a sieve lined with cheesecloth, and refrigerate the cheese (covered) to set for 24 hours. The result is delicious every time.

Skip the alcohol – Use a combination of vanilla and water instead. Unsweetened pear or apple juice is another option, as is white grape juice.

Add vanilla – There’s always room for a little vanilla extract, paste, or vanilla bean in dessert. Lemon tiramisu is no exception. Add it to the cream or lemon juice, liquor, and sugar mixture the ladyfingers are dipped into.

Garnish and toppings – Strawberries, raspberries or blueberries are perfect complements with lemon tiramisu. Fresh mint leaves to garnish are another wonderful addition.

How to Serve – I love to serve this tiramisu recipe in mini-dishes; here I’ve used mini trifles, but any mini dish would do. It’s gorgeous – the photos really don’t do it justice – and the clean, fresh flavors are what make it my favorite springtime dessert recipe. Be sure to get some bright, fresh berries or fresh mint leaves to use for a garnish.

Make Ahead

Lemon tiramisu is an excellent make-ahead dessert. It takes a bit of effort and is served cold, so there is no reheating, and the longer it lasts, the better it tastes.

Storage and Freezer Tips

Storing lemon tiramisu is simple: transfer it to an airtight container and refrigerate. I like to assemble it in an airtight container, so I only have to place the lid on top or cover the dessert with plastic before storing it. Whichever you choose, the tiramisu can remain in the fridge for up to three days. Do not freeze.

Continue to Content

Lemon Tiramisu with Lemon Curd

Yield: 12

Prep Time: 25 minutes

Additional Time: 3 hours

Total Time: 3 hours 25 minutes

Lemon tiramisu is a light, bright, and oh-so-fresh dessert for sunny spring days. Nothing competes with its lip-puckering pop and contrasting richness.

Print

Ingredients

• 4 tablespoons brandy or 4 tablespoons white rum
• juice and zest of 2 lemons
• 4 tbs sugar, divided
• 1 9 ounce packet ladyfingers aka sponge cake fingers
• 16 oz mascarpone cheese
• 1/4 cup lemon curd
• 2 large eggs, separated
• 2/3 cup heavy cream

Instructions

1. Mix together the lemon juice and brandy. Add 2 tbs sugar and stir until it dissolves. Set aside.
2. Whip the egg whites until they form soft peaks.
3. Whip the cream until it forms soft peaks.
4. Beat together the remaining sugar, mascarpone, lemon curd, egg yolks and the lemon zest.
5. Carefully fold the cream in the mascarpone mixture, followed by the egg whites.
6. Stir the lemon juice mixture. Dip the ladyfingers in the juice mixture (they will soak up the juice very quickly so you only need to leave them in it for a second). Layer them in whatever dish you’re using to serve (springform pan, trifle dish, mini dishes of some sort).
7. Spoon half of the mascarpone mixture over the biscuits, dip remaining ladyfingers and arrange as you go. End with mascarpone mixture on top.
8. Level the top using a knife, cover and leave in the fridge for at least 8 hours (3 hours minimum) for best results.
9. Remove from fridge, garnish and serve.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 372Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 155mgSodium: 252mgCarbohydrates: 26gFiber: 1gSugar: 12gProtein: 6g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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