Ingredients
Method
- Zest and juice the lemons, then set aside for later.
- For the lemon curd: fill a small saucepan with about 2 inches of water and bring to a gentle simmer.
- In a heatproof bowl, whisk together egg yolks, sugar, lemon zest, lemon juice, and a pinch of salt until smooth.
- Place the bowl over the simmering water and reduce heat to medium-low. Cook, whisking constantly, until mixture thickens to a gravy-like consistency, about 7-10 minutes.
- Remove from heat and stir in softened butter until fully incorporated.
- Transfer curd to a clean bowl and press plastic wrap directly onto the surface to prevent skin from forming. Refrigerate while preparing other components.
- For the lemon syrup: combine lemon juice, water, and sugar in a small saucepan. Bring to a boil, stirring to dissolve sugar.
- Let syrup simmer for 5 minutes, then remove from heat and allow to cool to room temperature (or refrigerate to speed cooling).
- Stir in optional limoncello if using.
- For the mascarpone cream: combine mascarpone and lemon zest in a mixing bowl.
- Using an electric mixer, whip in heavy cream until medium to stiff peaks form. Do not overmix.
- Assemble tiramisu: briefly dip each ladyfinger into the cooled lemon syrup and lay in a single layer in the bottom of the prepared dish.
- Spread half of the whipped mascarpone over the soaked ladyfingers.
- Stir the lemon curd well and layer half over the mascarpone.
- Repeat with another layer of syrup-dipped ladyfingers, then top with remaining mascarpone. Smooth or pipe decoratively.
- Optional: garnish with grated white chocolate, lemon zest, or thin lemon slices.
- Chill in the refrigerator for at least 2 hours, or overnight for best flavor.
Nutrition
Notes
This zesty tiramisu brightens any gathering with its creamy lemon layers and soft ladyfingers. Make it a day ahead for flavors to meld beautifully and serve chilled for ultimate indulgence.