Do Share Recipe

I absolutely love making desserts that feel fancy but are surprisingly easy, and this Lemon Tiramisu quickly became one of my favorites. I remember the first time I made it—I couldn’t believe how fresh, creamy, and bright it tasted with that perfect hint of lemon.

Each layer of lemon-soaked ladyfingers and whipped mascarpone just melts in your mouth. It’s a no-bake dessert, which makes it ideal for hot days or when I want something elegant without turning on the oven. If you enjoy cozy, comforting dishes, you might also love a warm Crockpot Potato Soup Recipe as a starter or side to pair with lighter desserts.

Ingredients

Here’s everything you’ll need to create this vibrant, citrusy treat. I’ve included tips to make each ingredient shine.

Lemon Curd:

4 large egg yolks – for a smooth, rich curd
2/3 cup granulated sugar (134g) – balances the tartness of lemon
1 Tablespoon lemon zest (6g), about 1 lemon – adds fragrant citrus aroma
1/3 cup lemon juice (80mL), fresh squeezed – fresh juice works best, bottled can taste dull
Pinch of salt – enhances flavor
6 Tablespoons unsalted butter (85g), room temperature – makes the curd silky

Lemon Syrup:

3/4 cup lemon juice (180mL), fresh squeezed – ensures a bright lemon flavor
1 cup water (240mL) – dilutes the syrup for dipping ladyfingers
1/2 cup granulated sugar (100g) – sweetens the syrup
1/4 cup limoncello (60mL), optional – adds a boozy depth

Whipped Mascarpone:

8 oz mascarpone cheese (226g), room temperature – creates creamy layers
1 Tablespoon lemon zest (6g) – boosts citrus flavor
1 1/2 cups heavy whipping cream (360mL) – whipped to soft peaks for airy texture

Assembly:

1 package ladyfingers (7 oz, ~24 pieces) – Savoiardi brand works best
White chocolate, grated (optional) – for garnish and a touch of elegance

Note: Several servings – This recipe makes about 9 generous portions.

Variations

You can customize this Lemon Tiramisu in many ways:

Dairy-free: Use coconut cream and a vegan cream cheese alternative instead of mascarpone.
Sugar-free: Substitute granulated sugar with erythritol or monk fruit sweetener.
Flavor add-ins: Fold in fresh blueberries, a hint of vanilla, or even a thin layer of lemon curd between layers for extra punch.
If you’re a fan of lemon desserts, you’re going to adore this twist on classic tiramisu, and for a heartier, savory option, the Smothered Baked Chicken Burritos Recipe can complement a casual dinner before finishing with this zesty treat.

Cooking Time

This dessert is mostly no-bake, but here’s the timing breakdown:

Prep Time: 20 minutes
Cooking Time: 20 minutes
Refrigeration Time: 2 hours
Total Time: 2 hours 40 minutes

Equipment You Need

8×8 inch baking dish – for layering and chilling the tiramisu
Heat-proof mixing bowl – to make lemon curd over simmering water
Saucepan – for preparing lemon syrup
Electric mixer – to whip mascarpone and cream
Whisk – for smooth mixing of curd and syrup
Grater – to zest lemons and garnish with white chocolate

How to Make Lemon Tiramisu Recipe?

Prepare the Lemon Curd

Start by whisking egg yolks, sugar, lemon zest, and lemon juice in a heat-proof bowl. Place the bowl over simmering water and stir constantly until the mixture thickens. Finish by folding in butter for a smooth, glossy curd.

Make the Lemon Syrup

Combine lemon juice, water, and sugar in a small saucepan. Bring to a boil for about 5 minutes, then remove from heat and stir in limoncello if desired. This syrup gives the ladyfingers a tangy, sweet soak.

Whip the Mascarpone Filling

Beat mascarpone with lemon zest until smooth. Gently fold in whipped cream, taking care not to over-mix. You want fluffy, airy layers that complement the citrusy syrup and curd.

Assemble the Layers

Quickly dip each ladyfinger into the syrup and line the bottom of your pan. Spread half the mascarpone mixture on top, then layer lemon curd. Repeat with another layer of soaked ladyfingers and remaining mascarpone. Chill for at least 2 hours or overnight.

Garnish and Serve

Before serving, sprinkle grated white chocolate on top for a beautiful finish. You can also add a thin twist of lemon zest for extra color.

Additional Tips for Making this Recipe Better

From my experience, these tips really make a difference:

I always use fresh lemons for the brightest flavor. Bottled juice just doesn’t compare.
Make sure mascarpone is at room temperature before whipping—it blends easier and prevents lumps.
Don’t over-soak ladyfingers; a quick dip prevents sogginess while still absorbing the syrup.
Chill overnight when possible—it helps layers set and flavors meld beautifully.

How to Serve Lemon Tiramisu Recipe?

Serve this dessert in slices straight from the pan or scoop into individual glasses for an elegant touch. I like garnishing with grated white chocolate, a thin lemon twist, or even a few fresh berries for extra freshness. It’s perfect for spring, summer parties, or as a light, refreshing treat after dinner.

Nutritional Information

Here’s an approximate breakdown per serving (1 of 9):

Calories: 388 kcal – creamy, indulgent but not overpowering
Protein: 5 g – mostly from mascarpone and eggs
Carbohydrates: 31 g – from sugar, ladyfingers, and lemon
Fat: 27 g – rich from mascarpone and butter

Make Ahead and Storage

Refrigerating: Keep your Lemon Tiramisu in an airtight container in the fridge for up to 3 days. It actually tastes better after sitting overnight.

Freezing: You can freeze the tiramisu, but I recommend freezing before adding whipped cream topping. Wrap tightly in plastic wrap and foil; it keeps well for 1-2 months.

Reheating: This is best served chilled, so no reheating is needed. Simply thaw frozen portions in the fridge overnight.

Why You’ll Love This Recipe

This Lemon Tiramisu is a game-changer for several reasons:

Easy to make: No baking required, so it’s simple and stress-free.
Fresh and bright flavor: Lemon curd adds a refreshing twist to classic tiramisu.
Make-ahead friendly: Perfect for parties, holiday dinners, or casual gatherings.
Versatile: Can be customized with sugar-free or dairy-free alternatives.
Elegant presentation: Layers of lemony goodness look stunning on any table.

Whether you’re serving it at a brunch, dinner party, or just treating yourself, this dessert is guaranteed to impress.

Ben Carraoli