Fresh & Tangy Lemon Tiramisu with Lemon Curd
Lemon tiramisu with lemon curd is a sunny twist on the classic creamy dessert. It replaces coffee and cocoa with layers of citrus-soaked ladyfingers, rich mascarpone filling, and vibrant lemon curd.
This version is light, zingy, and refreshing—perfect for spring and summer occasions or simply when you’re craving something bright.
Instead of espresso, this version uses fresh lemon syrup to soak the ladyfingers and layers in smooth, tangy lemon curd.
The balance between sweet and sour makes it an uplifting treat.
Recipe Overview
| Prep Time | Chill Time | Total Time | Course | Cuisine | Servings |
|---|---|---|---|---|---|
| 30 minutes | 4–6 hours | 6 hours 30 minutes | Dessert | Italian Fusion | 6–12 servings |
Ingredients
| Ingredient | 6 Servings | 12 Servings | Alternative |
|---|---|---|---|
| Ladyfingers | 18 pieces | 36 pieces | Lemon sponge cake strips |
| Lemon curd | ½ cup | 1 cup | Homemade or store-bought |
| Fresh lemon juice | ¼ cup | ½ cup | Bottled lemon juice (no added sugar) |
| Water | ¼ cup | ½ cup | Chamomile tea (for a floral twist) |
| Sugar (for lemon syrup) | 2 tbsp | 4 tbsp | Honey or agave |
| Mascarpone cheese | 1 cup (8 oz) | 2 cups (16 oz) | Full-fat cream cheese |
| Heavy cream (chilled) | ¾ cup | 1½ cups | Coconut cream |
| Powdered sugar | 3 tbsp | 6 tbsp | Maple sugar or stevia (adjusted) |
| Lemon zest | 1 tsp | 2 tsp | Orange zest |
Tools You’ll Need (with Usage & Alternatives)
- Saucepan — to make lemon syrup (or microwave-safe bowl)
- Mixing bowls — for cream and mascarpone (or deep glass containers)
- Hand mixer — to whip cream (or manual whisk with effort)
- Spatula — to gently fold mixtures (or wooden spoon)
- Measuring spoons and cups — for accurate ratios (or digital scale)
- Glass dish (8×8 or 9×13) — for assembling (or ceramic tray)
- Zester or grater — to add citrus aroma (or fine peeler)
- Piping bag (optional) — for clean layers (or spoon and spatula)
How to Make Lemon Tiramisu with Lemon Curd
This citrus version is best when chilled overnight. Start by preparing your syrup and assembling the filling while it cools.
Step 1: Prepare the Lemon Syrup
Combine fresh lemon juice, water, and sugar in a saucepan. Heat gently until the sugar dissolves.
Let it cool completely before using. This replaces coffee for soaking the ladyfingers.
Step 2: Make the Cream Layer
Whip the chilled heavy cream until soft peaks form. In a separate bowl, blend mascarpone, powdered sugar, and lemon zest until creamy.
Gently fold whipped cream into the mascarpone mixture.
Step 3: Soak and Layer
Dip each ladyfinger quickly into the cooled lemon syrup—about 2 seconds per side. Arrange in a single layer in your dish.
Spread half the cream mixture on top. Then add a layer of lemon curd using a spoon or piping bag.
Step 4: Repeat and Finish
Add a second layer of soaked ladyfingers, then the remaining mascarpone cream. Smooth the top with a spatula and cover.
Step 5: Chill and Garnish
Refrigerate for at least 4–6 hours. Before serving, garnish with extra lemon curd drizzles, lemon zest curls, or crushed lemon cookies.
How to Make Lemon Tiramisu Bars
To turn this into sliceable lemon tiramisu bars:
- Use a parchment-lined 8×8-inch pan
- Add ¼ cup extra whipped cream for more stability
- Chill overnight
- Cut into bars with a sharp knife for clean squares
- Serve cold, optionally dusted with powdered sugar
Variations to Try
This version of tiramisu is flexible and fun to experiment with. Here are some ways to adjust the flavor:
Lemon-Berry Tiramisu
Add a thin layer of fresh raspberries or sliced strawberries between layers, and drizzle with lemon curd.
Lavender Lemon Tiramisu
Infuse the lemon syrup with dried lavender (then strain) for a floral flavor.
Tropical Lemon Tiramisu
Use pineapple juice instead of water in the lemon syrup. Add coconut flakes on top.
Mini Lemon Cups
Layer everything in individual dessert cups or glasses—great for events or portion control.
Storing Tips
- Refrigerate covered for 4–5 days
- Best texture is after chilling overnight
- Do not freeze—lemon curd can separate after thawing
- Store individual bars in airtight containers, layered with parchment
Extra Tips for Success
- Don’t soak ladyfingers too long—lemon syrup is thinner than coffee
- Chill mixing tools for the cream beforehand
- Lemon zest adds brightness—don’t skip it
- Serve cold for the most refreshing flavor
Common Mistakes & Solutions
| Mistake | Solution | Prevention |
|---|---|---|
| Watery bottom | Reduce soak time | Quickly dip ladyfingers |
| Runny cream | Chill longer or add more whipped cream | Use chilled ingredients |
| Tart overpowering | Reduce lemon juice slightly | Balance curd and syrup quantities |
FAQs
(1) Can I make this without lemon curd?
Yes, but it’s essential for flavor. Substitute with a thick lemon pudding or yogurt.
(2) Is it safe for kids?
Yes! No alcohol or caffeine—completely family-friendly.
(3) Can I use store-bought lemon curd?
Absolutely. Just ensure it’s thick and not too runny.
(4) Can I freeze this dessert?
It’s not recommended—lemon curd texture may break when thawed.
(5) How do I make it less sweet?
Reduce powdered sugar in the cream and use a tarter curd brand.
Lemon Tiramisu with Lemon Curd
A refreshing citrus version of tiramisu with lemon syrup, lemon curd, and mascarpone layers.
Ingredients
- Ladyfingers 18–36 (or lemon sponge)
- Lemon curd ½–1 cup (store-bought or homemade)
- Fresh lemon juice ¼–½ cup (or bottled)
- Water ¼–½ cup (or chamomile tea)
- Sugar 2–4 tbsp (or honey)
- Mascarpone 1–2 cups (or cream cheese)
- Heavy cream ¾–1½ cups (or coconut cream)
- Powdered sugar 3–6 tbsp (or maple sugar)
- Lemon zest 1–2 tsp (or orange zest)
Instructions
- Make lemon syrup by simmering juice, water, and sugar
- Whip chilled cream until soft peaks form
- Blend mascarpone with sugar and zest
- Fold cream into mascarpone gently
- Dip ladyfingers in cooled syrup and layer
- Spread half cream, add lemon curd, repeat layers
- Chill 4–6 hours or overnight
- Garnish with zest, lemon curd, or crushed lemon cookies
Notes
- Use quick dips for ladyfingers
- Zest enhances citrus flavor
- Don’t skip chilling—it firms the texture
- Serve cold for best results
Let’s Make Lemon Tiramisu with Lemon Curd!
Bright, creamy, and layered with flavor—this lemon tiramisu is a refreshing change from the classic.
Try it chilled for the best experience and let us know how yours turns out in the comments!
