Lemon Tiramisu with Lemon Curd and Limoncello Recipe
A refreshing twist on a classic Italian dessert, this Lemon Tiramisu features a luscious lemon curd, a zesty lemon syrup infused with limoncello, and a creamy mascarpone layer, all layered with crisp ladyfingers. Perfect for citrus lovers looking for a light, elegant dessert.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Ingredients
Scale
Lemon Curd
- 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
Lemon Syrup
- 1 ½ cups white sugar
- 3 (1-inch) strips of lemon peel
- 1/2 cup lemon juice
- 2/3 cup limoncello liqueur
Mascarpone Layer
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 24 ounces mascarpone cheese
- 1 tablespoon lemon zest
Assembly
- 10 ounces crisp ladyfingers
Instructions
- Prepare Lemon Curd: In a medium saucepan, whisk together lemon juice, white sugar, whole eggs, egg yolks, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-15 minutes. Remove from heat and stir in cubed butter and vanilla extract until fully incorporated. Strain the curd to remove any cooked egg bits and let cool completely.
- Make Lemon Syrup: In a small saucepan, combine white sugar, lemon peel strips, and lemon juice. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in limoncello liqueur. Let it cool to room temperature, allowing lemon peel to infuse.
- Prepare Mascarpone Layer: In a chilled mixing bowl, beat heavy cream with powdered sugar until stiff peaks form. In another bowl, mix mascarpone cheese with lemon zest until smooth. Gently fold the whipped cream into the mascarpone mixture until light and fluffy.
- Assemble the Tiramisu: Quickly dip each ladyfinger into the lemon syrup to moisten without soaking too long. Arrange a layer of soaked ladyfingers in the bottom of your serving dish. Spread a generous layer of lemon curd over the ladyfingers, followed by a layer of the mascarpone cream. Repeat layers if desired, finishing with the mascarpone cream on top.
- Chill Dessert: Cover the assembled tiramisu and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and dessert to set properly.
- Serve: Garnish with extra lemon zest or thin lemon slices before serving chilled for a bright, creamy dessert experience.
Notes
- Ensure the lemon curd is completely cooled before assembling to prevent melting the mascarpone layer.
- Dip ladyfingers quickly in syrup to maintain their crispness while absorbing flavor.
- Using fresh lemon zest enhances the citrus flavor drastically.
- For non-alcoholic version, omit limoncello or replace with lemon extract.
- Prepare the dessert a day ahead for best flavor and texture development.
Keywords: Lemon Tiramisu, Lemon Curd, Mascarpone, Italian Dessert, Citrus Dessert, Limoncello, No Bake Tiramisu