Citrus Lemon Tiramisu

Recipe Details

Prep Time: 20

Cook Time: 20

Refrigeration: 2

Total Time: 2 40

Servings:

Calories: 350kcal

Cost: $18

Print Save

Course: Dessert, No Bake

Cuisine: European, Italian

Keyword: citrus dessert, Citrus Lemon Tiramisu, lemon dessert, lemon tiramisu, no-bake dessert

Ingredients

Lemon Curd:

4 large egg yolks room temperature for smooth curd
⅔ cup granulated sugar 134g lightly packed
1 tablespoon lemon zest 6g preferably organic
⅓ cup fresh lemon juice 80mL or substitute limoncello
Pinch of salt to enhance flavor
6 tablespoons unsalted butter 85g softened and cut into pieces

Lemon Syrup:

¾ cup fresh lemon juice 180mL about 2-3 lemons
1 cup water 240mL filtered
½ cup granulated sugar 100g adjust to taste
¼ cup limoncello 60mL optional for added flavor

Whipped Mascarpone:

8 oz mascarpone cheese 226g softened to room temperature
1 tablespoon lemon zest 6g for brightness
1 ½ cups heavy cream 360mL cold for whipping

Assembly:

1 package ladyfingers 7 oz / 24 cookies Savoiardi brand recommended
White chocolate for grating over top optional garnish

Directions

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.

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.

Nutrition