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This lemon tiramisu transforms the classic Italian dessert into a bright, citrusy masterpiece that's perfect for spring and summer gatherings. The tangy lemon curd and sweet mascarpone cream create layers of balanced flavor that will surprise and delight your guests.
I first made this for my sister's garden party, and it was such a hit that it's now requested at every family gathering from Easter through Labor Day. The bright yellow layers always bring smiles before anyone takes their first bite.
Ingredients
- Eggs: Use large eggs at room temperature for the smoothest lemon curd
- Granulated sugar: Creates the perfect sweetness to balance the tart lemon
- Fresh lemon juice: Bottled juice cannot compare to freshly squeezed for vibrant flavor
- Lemon zest: Use organic lemons if possible and only grate the yellow part, avoiding bitter white pith
- Unsalted butter: Room temperature butter incorporates more easily into the curd
- Vanilla extract: Adds depth and mellows the sharp citrus notes
- Mascarpone cheese: The star of tiramisu, look for high quality Italian brands
- Heavy whipping cream: Must be very cold for the best volume when whipped
- Ladyfinger cookies: Traditional soft Italian savoiardi provide the perfect texture when soaked
- Candied lemon slices: Optional but add a beautiful finishing touch for presentation
Step-by-Step Instructions
- Make the lemon curd:
- Whisk eggs and sugar in a medium saucepan until light and glossy, about one minute. Add lemon juice, zest, and salt, then heat over medium low while constantly whisking. The mixture will begin to thicken slightly after 3 to 4 minutes. Add butter one tablespoon at a time, waiting for each addition to melt before adding the next. Continue whisking for 5 to 6 more minutes until the curd coats the back of a spoon. Stir in vanilla extract.
- Strain and chill the curd:
- Pass the curd through a fine mesh strainer to catch any egg solids or lemon pulp. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 2 hours until completely cool and set.
- Prepare lemon syrup:
- Combine sugar, lemon juice, water, and zest in a small saucepan over medium heat. Cook until the mixture comes to a boil and all sugar dissolves, about 4 minutes. Remove from heat and allow to cool completely before using.
- Create mascarpone cream:
- Whip very cold heavy cream to soft peaks, then gradually add sugar while continuing to whip until stiff peaks form. In a separate bowl, blend mascarpone cheese with half cup of the prepared lemon curd until smooth. Gently fold in the whipped cream, vanilla, and lemon zest until completely incorporated.
- Assemble the tiramisu:
- Quickly dip ladyfingers in the cooled lemon syrup and arrange in a single layer in your serving dish. Cover with half the mascarpone cream and smooth the surface. Spread half cup to two thirds cup of lemon curd over the cream. Add another layer of dipped ladyfingers, remaining cream, and another layer of lemon curd. Smooth each layer carefully.
- Chill and serve:
- Refrigerate the assembled tiramisu for at least 2 hours or overnight to allow flavors to meld and the dessert to set. Garnish with candied lemon slices and mint leaves just before serving for a beautiful presentation.
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The lemon curd is truly the heart of this dessert. I learned to make it from my grandmother, who would always save a small jar just for me. She taught me that the key to perfect curd is patience while whisking constantly to create that silky texture.
Make Ahead Options
This dessert is perfect for entertaining because every component can be prepared ahead of time. The lemon curd will keep for up to a week in the refrigerator in an airtight container with plastic wrap pressed against the surface. The lemon syrup can be made 3 days ahead and stored in the refrigerator. The complete assembled tiramisu actually tastes better after sitting overnight, as the flavors have time to meld and the ladyfingers soften to the perfect texture.
Serving Suggestions
While this lemon tiramisu is stunning on its own, it pairs beautifully with seasonal berries like blueberries or raspberries. For a special occasion, serve with a glass of Prosecco or a limoncello liqueur for the adults. The bright citrus flavors also complement a cup of Earl Grey tea wonderfully. I like to serve this in a clear glass dish to showcase the beautiful layers.
Ingredient Substitutions
If you cannot find mascarpone cheese, you can substitute with 12 ounces of cream cheese mixed with 1/4 cup of heavy cream and 2 tablespoons of sour cream. For a gluten free version, use gluten free ladyfingers or sponge cake cut into strips. The lemon curd can be replaced with store bought in a pinch, though homemade truly elevates the dessert. For a dairy free version, coconut cream can replace the heavy cream and a non dairy cream cheese alternative can replace the mascarpone.
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This bright and elegant tiramisu will be the star of your next gathering, offering layers of sweet surprise and delightful presentation.
Frequently Asked Questions
- → Can I make lemon tiramisu ahead of time?
Yes! Lemon tiramisu actually improves with time as the flavors meld together. You can prepare it up to 24 hours in advance and keep it refrigerated. Just add any fresh garnishes like mint leaves or lemon slices shortly before serving.
- → Can I use store-bought lemon curd instead of making it from scratch?
Absolutely. While homemade curd offers the best flavor, you can substitute with about 1½-2 cups of quality store-bought lemon curd to save time. Just ensure it's thick enough to layer properly.
- → How long does lemon tiramisu stay fresh?
When properly stored in the refrigerator in an airtight container, lemon tiramisu will stay fresh for up to 3-4 days. The texture may soften slightly over time but will remain delicious.
- → Can I freeze lemon tiramisu?
Yes, you can freeze lemon tiramisu for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving. Note that there may be slight texture changes after freezing.
- → What can I substitute for mascarpone cheese?
If mascarpone is unavailable, you can make a substitute by blending 8 oz cream cheese, 1/4 cup heavy cream, and 2 tablespoons sour cream until smooth. The flavor will be slightly different but still delicious in this dessert.
- → Can this dessert be made without alcohol?
Yes, this lemon tiramisu recipe is already alcohol-free, unlike traditional coffee tiramisu which often contains coffee liqueur. This makes it perfect for all ages and preferences.