Name: Lemon Tiramisu with Lemon Curd Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Italian
Ingredients: 4 large egg yolks; 4 large eggs; ¼ teaspoon sea salt; 1 ¼ cup granulated sugar; 2 lemons, zested; ⅔ cup fresh lemon juice (from about 2-3 lemons); ½ cup unsalted butter; ½ cup water; ¼ cup granulated sugar; 1 lemon, peeled and juiced; 1 sprig basil (optional); ¼ cup limoncello (optional); 1 ½ cups heavy whipping cream (cold); 1 ½ cups lemon curd (about half of the prepared lemon curd); 1 lb mascarpone cheese (room temperature); 2 packs ladyfingers (see notes); lemon slices (for decorating)

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If you adore the classic Italian dessert but crave a fresh, zesty twist, this Lemon Tiramisu with Lemon Curd Recipe will absolutely steal your heart. Picture luscious layers of velvety mascarpone blended with the brightness of homemade lemon curd, luscious whipping cream folded in gently, and dreamy ladyfingers soaked in a fragrant lemon syrup that tease the palate with every bite. It’s an effortless balance of rich, creamy, and citrusy that brightens any occasion with its sunny flavors. Trust me, once you make this, it’ll be your go-to spring or summer indulgence, and you’ll want to share it with everyone you know!

Ingredients You’ll Need

A close-up view of a smooth, thick, yellow mixture being stirred with a metal whisk inside a shiny silver pot. The mixture looks creamy and silky with a consistent texture. Behind the pot, there are halves of fresh yellow lemons and a soft, beige cloth draped in the background. The pot sits on a round cork mat on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Don’t worry about complicated or intimidating lists—every ingredient here plays a simple yet vital role in crafting the perfect lemon tiramisu experience. From the silky mascarpone to the tart lemon juice, each one adds to the layers of flavor and texture you’re about to savor.

4 large egg yolks: These create the creamy base for the lemon curd, adding richness and body.
4 large eggs: Combined with yolks, they help thicken the curd beautifully.
¼ teaspoon sea salt: Enhances the tartness and balances sweetness.
1 ¼ cup granulated sugar: Sweetens the lemon curd and syrup perfectly.
2 lemons (zested): Infuses bright, fresh citrus aromatics into the curd.
⅔ cup lemon juice (freshly squeezed): The star tangy flavor of the dessert.
½ cup unsalted butter: Adds silkiness and richness to the lemon curd.
½ cup water: Forms the base of the light lemon syrup.
¼ cup granulated sugar: Sweetens the lemon syrup so ladyfingers soak just right.
1 lemon (peeled and juiced): Adds fresh zest and juice for syrup depth.
1 sprig basil (optional): Provides a subtle herbal note in the syrup if you like a little twist.
¼ cup limoncello (optional): Infuses an extra lemony kick into the syrup for adults.
1 ½ cups heavy whipping cream (cold): Whipped to light peaks for the creamy filling.
1 ½ cups lemon curd: Half for mixing, half for topping, ensures bright flavor throughout.
1 lb mascarpone cheese (room temperature): The luscious, smooth heart of the dessert’s filling.
2 packs ladyfingers: The perfect sponge to soak up lemon syrup and support the creamy layers.
Lemon slices (for decorating): Adds a fresh, pretty touch to the final presentation.

How to Make Lemon Tiramisu with Lemon Curd Recipe

Step 1: Make the Lemon Curd

The star ingredient in this Lemon Tiramisu with Lemon Curd Recipe is the homemade lemon curd, and making it from scratch is easier than you think! Combine the egg yolks, whole eggs, sea salt, sugar, lemon zest, and fresh lemon juice in a non-metal saucepan. Stir constantly over medium heat until it thickens to a luscious custard consistency. Strain out any zest bits for a silky smooth texture, then stir in butter until fully melted and smooth. Cover it tightly and chill to set the curd, building that zingy, creamy base that makes this dish so irresistible.

Step 2: Prepare the Lemon Syrup

While your curd chills, it’s time to make the lemon syrup—a light, fragrant liquid that will soak into the ladyfingers, giving them the signature citrus tang that elevates this dish. Simmer water, sugar, peeled lemon, and optional basil for a subtle herbal hint. Once cooled and strained, add a splash of limoncello if you want an adult-only lemon buzz. This syrup is crucial because it makes each bite moist and bursting with fresh flavor, so don’t rush this step!

Step 3: Whip the Cream and Combine Filling

Chill your mixing bowl and whisk to get the perfect whip on your heavy cream—stiff peaks are the goal! Gently fold this whipped cream into a mixture of half the chilled lemon curd and mascarpone cheese. This ensures your filling is light yet luxurious with that unmistakable citrus punch and creamy softness. Gentle folding preserves the airiness that keeps the tiramisu from being overly dense, creating the dreamy texture you expect.

Step 4: Assemble Your Lemon Tiramisu

Ready your dish and quickly dip each ladyfinger into the lemon syrup—be mindful not to soak them too long, just a quick dip to saturate without sogginess. Create a bottom layer of soaked ladyfingers, then spread half your luscious filling evenly. Repeat the syrup-soaked ladyfingers on top, followed by the remaining filling spread to the edges. Cover and chill for at least eight hours or overnight to let the flavors marry beautifully and the texture set to perfection.

Step 5: Add the Finishing Touches

Before serving, generously top your tiramisu with the remaining chilled lemon curd, spreading it smoothly over the surface for an extra burst of tart brightness. Garnish with fresh lemon slices to add vibrant color and an inviting citrus aroma. This final layer isn’t just eye candy—it introduces a slightly fresh contrast that balances the creamy layers beneath.

How to Serve Lemon Tiramisu with Lemon Curd Recipe

The image shows a square slice of layered cake on a white plate with a textured edge, placed on a white marbled surface. The cake has three visible layers: a bottom light brown sponge layer, a middle creamy white layer, and a top bright yellow smooth layer that looks like a thick glaze or custard. A fork with a piece of cake is placed on the right side of the plate, near the slice. In the background, there is a white dish with more cake and blurred lemon wedges and glasses, adding a fresh look. The lighting highlights the soft texture of the cake layers and the shiny smoothness of the yellow topping photo taken with an iphone --ar 4:5 --v 7

Garnishes

A few thin lemon slices or curls on top add visual appeal and hint at the flavors within. Fresh basil leaves create a lovely pop of green and an aromatic flair if you want a subtle herbaceous note. A light dusting of powdered sugar can simulate a gentle, sweet snow while balancing the tartness beautifully.

Side Dishes

This Lemon Tiramisu with Lemon Curd Recipe shines brilliantly on its own as a bright finish to any meal, but it pairs wonderfully with fresh berries, a simple fruit salad, or a light, crisp sparkling wine. Those sides can refresh the palate or add a complementary flavor without overpowering the tiramisu’s delicate layers.

Creative Ways to Present

For a charming twist, serve individual portions in clear glasses or mini trifle bowls to showcase the layered beauty. Adding edible flowers can make it a showstopper at garden parties. Alternatively, try layering it in a mason jar for portable, fun servings perfect for picnics or casual gatherings.

Make Ahead and Storage

Storing Leftovers

Leftover lemon tiramisu will keep beautifully in the refrigerator, covered tightly, for up to three days. This resting time actually allows the flavors to deepen, so don’t hesitate to make it a day ahead. Just be sure to keep it chilled to maintain the creamy texture and prevent any spoilage.

Freezing

Freezing lemon tiramisu is possible but not ideal because it can affect the delicate texture of the mascarpone and whipped cream. If you do freeze it, wrap tightly in plastic and foil to prevent freezer burn and thaw in the fridge for 24 hours before serving. Expect a slightly softer consistency after thawing.

Reheating

This dessert is best enjoyed cold or at room temperature straight from the fridge. Avoid reheating as the creamy layers may break down, losing the elegant texture that makes this lemon tiramisu so special.

FAQs

Can I use store-bought lemon curd instead of making it?

Absolutely! If you’re short on time, a good-quality store-bought lemon curd works just fine. You’ll need about 2½ cups to replace the homemade version, ensuring your tiramisu stays delightfully tangy and smooth.

Is it safe to use raw eggs in the lemon curd?

The eggs in the lemon curd are cooked gently over medium heat until the mixture thickens, which reduces risk significantly. However, if you’re concerned, you can use pasteurized eggs to be extra safe.

Can I skip the limoncello in the lemon syrup?

Yes! The limoncello adds a lovely boozy note but is completely optional. You can simply omit it for a family-friendly, alcohol-free dessert that’s just as delicious.

What type of ladyfingers work best?

Choose sturdy, crisp ladyfingers—not the super soft ones—to ensure they soak up the lemon syrup perfectly without turning mushy. Savoiardi ladyfingers are ideal for this recipe.

How long does the tiramisu need to chill before serving?

For the best flavor and texture, refrigerate your lemon tiramisu for at least 8 hours or overnight. This chilling lets all the layers meld beautifully and the dessert set up to the perfect creamy consistency.

Final Thoughts

If you’ve been looking for a fresh take on a beloved dessert, I guarantee this Lemon Tiramisu with Lemon Curd Recipe will become a shining star in your kitchen. Bright, creamy, and wonderfully textured, it’s an uplifting treat that’s surprisingly simple to make but feels so special. I can’t wait for you to dive in and share this lemony delight with your friends and family—it’s a guaranteed crowd-pleaser that will brighten any table and mood!