Name: Lemon Tiramisu with Lemon Curd and Limoncello Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 4 h 45 min
Cuisine: Italian
Ingredients: 1 ½ cups lemon juice; 2 cups white sugar; 4 large eggs; 4 egg yolks; 1/8 teaspoon salt; 1 cup unsalted butter, cut into cubes; 1/2 teaspoon vanilla extract; 1 ½ cups white sugar; 3 (1-inch) strips of lemon peel; 1/2 cup lemon juice; 2/3 cup limoncello liqueur; 2 cups heavy cream; 1/2 cup powdered sugar; 24 ounces mascarpone cheese; 1 tablespoon lemon zest; 10 ounces crisp ladyfingers

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If you’re craving a dessert that’s bright, refreshing, and just a little bit indulgent, this Lemon Tiramisu with Lemon Curd and Limoncello Recipe is an absolute winner. It takes the classic tiramisu you love but swaps out the usual coffee and cocoa for zesty lemon flavors, complemented by the luscious creaminess of mascarpone and that delightful kick from limoncello. Trust me, it’s perfect for spring or summer gatherings when you want something light yet impressive.

What I love most about this Lemon Tiramisu with Lemon Curd and Limoncello Recipe is how it balances sweet, tangy, and boozy notes without overwhelming your palate. The lemon curd adds a rich, homemade tang, while the limoncello lemon syrup soaks the ladyfingers, providing a boozy lemon punch that’s subtle but unforgettable. It’s one of those recipes you can make ahead, sit back, and watch it impress your friends or family effortlessly.

Ingredients You’ll Need

The magic of this Lemon Tiramisu with Lemon Curd and Limoncello Recipe really shines through its vibrant and fresh ingredients. Each component works in harmony—fresh lemons bring brightness, mascarpone lends creaminess, and limoncello gives that authentic Italian twist. Make sure to grab the best quality mascarpone and fresh lemons for the brightest flavor.

Lemon juice: Freshly squeezed lemon juice yields the best tangy flavor for the curd and syrup.
White sugar: Essential for balancing the tartness in the lemon curd and syrup.
Eggs and egg yolks: They give richness and structure to the lemon curd—just be sure to use fresh, high-quality eggs.
Salt: A tiny pinch enhances all the flavors beautifully.
Unsalted butter: Adds that velvety smoothness to the lemon curd.
Vanilla extract: A subtle background note that perfects the curd’s complexity.
Lemon peel: Adds aromatic zest to the syrup, so keep those strips thin and aromatic.
Limoncello liqueur: The star ingredient that infuses the ladyfingers with spirited lemon flavor.
Heavy cream: Whipped to fluffy perfection for that luscious mascarpone layer.
Powdered sugar: Helps sweeten the mascarpone without grittiness.
Mascarpone cheese: The creamy base of tiramisu—make sure it’s fresh and chilled.
Lemon zest: Adds bursts of citrus aroma into the mascarpone filling.
Ladiesfingers: Crisp and light, perfect for soaking up the lemon syrup without falling apart.

Variations

I usually keep this Lemon Tiramisu with Lemon Curd and Limoncello Recipe pretty traditional, but I love to encourage making it your own. Feel free to swap out ingredients or adjust sweetness and booziness based on your taste — that’s how the recipe becomes truly yours!

Alcohol-Free Version: Sometimes I skip the limoncello and replace it with extra lemon juice and a splash of orange blossom water for a fragrant twist without alcohol.
Berry Infusion: Tried adding fresh raspberries between layers once—adds a nice pop and balances the lemon tang beautifully.
Gluten-Free: Use gluten-free ladyfingers or a light sponge if you need to keep it gluten-free — I’ve done this for a gluten-sensitive friend and nobody missed the traditional ladyfingers.
Less Sweet: If you prefer a less sweet dessert, simply reduce the powdered sugar in the mascarpone layer and use a bit less sugar in the syrup.

How to Make Lemon Tiramisu with Lemon Curd and Limoncello Recipe

Step 1: Make the Lemon Curd

Start by whisking together lemon juice, white sugar, eggs, egg yolks, and that tiny pinch of salt in a heatproof bowl. Place the bowl over a simmering pot of water (double boiler style) and stir constantly. This is key to avoid scrambling your eggs — take your time here. Once the mixture thickens and coats the back of a spoon, remove from heat and whisk in cold cubes of unsalted butter until silky smooth. Stir in vanilla extract and let it cool completely. I love making this part from scratch because the fresh taste beats any store-bought curd.

Step 2: Prepare the Lemon Syrup with Limoncello

Combine sugar, lemon peel, and lemon juice in a saucepan, then bring to a gentle boil. Let it simmer until the sugar dissolves and lemon peel infuses the syrup, about 5 minutes. Remove from heat, add the limoncello, and let it cool—this syrup is what gives the ladyfingers that perfect lemony, boozy soak. Keep an eye on simmering so you don’t reduce it too much; you want it syrupy but not sticky.

Step 3: Whip the Mascarpone Cream Layer

In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form, then gently fold in the mascarpone cheese and lemon zest. Be careful not to overwhip, or you’ll lose that smooth, luscious texture that’s so essential. This creamy layer is what ties the lemon curd and soaked ladyfingers together beautifully.

Step 4: Assemble Your Lemon Tiramisu

Quickly dip each ladyfinger into the cooled lemon syrup with limoncello—don’t soak them too long or they’ll become mushy. Lay them in a single layer in your serving dish. Spread a layer of mascarpone cream over the ladyfingers, then add generous dollops of lemon curd all over. Repeat layers until you run out of ingredients, finishing with mascarpone on top. Cover with plastic wrap and refrigerate at least 4 hours, ideally overnight. I find the flavors really marry beautifully after chilling, so patience rewards you here.

How to Serve Lemon Tiramisu with Lemon Curd and Limoncello Recipe

A slice of layered dessert sits on a white plate with pastel green and purple sections, showing three main layers: a bottom light beige soft cake layer, a thick middle creamy white layer with some crumbs mixed in, and a smooth bright yellow glossy topping that looks like custard, slightly dripping down the sides. Behind the plate, there is a white rectangular baking dish filled with the same dessert, missing a portion from where the slice was taken, revealing the inner layers. Two whole yellow lemons and a butter knife with some butter are on a white marbled surface nearby. A gold spoon lies to the right of the plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love garnishing it with fresh lemon zest and a few mint leaves for color and freshness. Sometimes, I also add a light dusting of powdered sugar or thin lemon slices to brighten the presentation. These simple touches make it look as good as it tastes!

Side Dishes

This lemon tiramisu pairs perfectly with a cup of good espresso or a light glass of sparkling wine. For a full dessert spread, I like to serve it alongside fresh berries or a refreshing fruit salad to keep the whole meal light and balanced.

Creative Ways to Present

For parties, I’ve served this Lemon Tiramisu with Lemon Curd and Limoncello Recipe in individual glass jars—each with a little lemon twist on top. It’s festive, easy to transport, and guests love the personal touch. Another fun idea is to layer it into a trifle bowl, showing off those gorgeous layers of cream and lemon curd.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge—this tiramisu keeps beautifully for up to 3 days. In fact, the flavor often improves a bit as it sits, so don’t hesitate to enjoy it the next day. Just make sure to bring it to the table chilled for best texture.

Freezing

I’ve frozen this dessert once or twice by placing individual portions in freezer-safe containers. The texture changes slightly after thawing—the mascarpone can be a bit grainy—but if you’re in a pinch, it still makes a great treat. Thaw overnight in the fridge before serving.

Reheating

Lemon tiramisu is best enjoyed cold, so I don’t recommend reheating. If you want it softer after refrigeration, simply let it sit at room temperature for 10-15 minutes before serving to mellow out the chill without melting the cream layer.

FAQs

Can I make the lemon curd ahead of time?

Absolutely! In fact, homemade lemon curd tastes better after resting a few hours or overnight in the fridge. Just keep it covered tightly, and bring to room temp before layering into your tiramisu.
What if I don’t have limoncello?

If you don’t have limoncello, lemon extract or a lemon liqueur substitute will work as well. You can also make a non-alcoholic syrup with extra lemon juice and a touch of orange blossom water for floral notes.
How do I prevent soggy ladyfingers?

Dip ladyfingers quickly into the lemon syrup—just a second or two per side—then lay them immediately into the dish. This prevents them from soaking up too much liquid and becoming mushy.
Can I use regular tiramisu ladyfingers for this lemon version?

Yes, traditional ladyfingers are perfect. Their firm texture holds up well to the lemon syrup soak without falling apart.
Is this recipe suitable for kids?

The recipe includes alcohol in the syrup, so for kids, you can simply omit the limoncello and replace it with extra lemon juice or a mild syrup for soaking ladyfingers.

Final Thoughts

This Lemon Tiramisu with Lemon Curd and Limoncello Recipe has become one of my go-to showstoppers when I want a dessert that’s both elegant and easy to prep ahead. Its bright citrus notes and creamy layers feel like a little slice of sunshine, perfect for sharing with friends or savoring after a weekend meal. I can’t wait for you to try it—I promise it’ll become a favorite in your dessert repertoire just like it did in mine.