Lemon Tiramisu is the perfect summer dessert for any occasion. Our tempting recipe will put the perfect finishing touch on any summer gathering.

It’s light, rich and creamy! Made with lemony & creamy mascarpone filling, lemon syrup-soaked ladyfingers, and frosted on top with fresh homemade lemon curd then decorated with beautiful flowers (made with mascarpone filling)! It's a no-bake dessert and can be made in a trifle dish or individually serving ramekins. There are so many variations of this dessert but this is our take on the classic version with a tangy twist! It's also alcohol-free but if you like it you can totally add it!

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INGREDIENTS NEED FOR THIS RECIPE!

Scroll down to the recipe card for the complete list of ingredients and their exact quantities.

FOR LEMON CURD

If you’re making homemade lemon curd, check out our blog post for complete instructions and ingredients here. 

FOR LEMON SYRUP

• Lemon: Lemon juice from one lemon plus peeled zest ( 3-4 strips).
• Water
• Granulated Sugar

FOR LEMON TIRAMISU CREAM

• Lemon Curd: Homemade or store-bought. It’s used to make the cream and for the top.
• Mascarpone cheese (cold, straight out of the fridge): It is an Italian cream cheese with approximately 75% butterfat. It has a velvety texture and makes the tiramisu cream silky and smooth. It is less tangy and has a slightly sweet flavour. You can’t replace it with other cream cheese.
• Whipped cream/Double Cream/Heavy Cream (Chilled): It is best to use whipping cream or 35% cream (double cream) because any cream with less than 35% fat content will not whip or work better. Whipping cream gives a smooth and creamy texture to this tiramisu cream.
• Vanilla extract

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TO ASSEMBLE THE LEMON TIRAMISU

• Ladyfingers/Sponge Fingers: These are simple Italian sponge biscuits that are used to make tiramisu or trifles. They may vary a bit in size and shape depending on the brand you use.

EQUIPMENT REQUIRED 

• Saucepan
• Hand-held electric mixer
• Mixing bowls
• Spatula
• 8x12 or 9x13 inch baking dish

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LET’S MAKE IT STEP BY STEP!

STEP 1: LEMON CURD

If you’re making homemade lemon curd, check our blog post for complete instructions and ingredients here. The only thing, you have to do is just double the quantity as mentioned in the blog post. 

If you are using store-bought lemon curd, you will need 2 1/2 cups for the recipe (+ 2 tbsp to decorate the flowers on top (optional).

STEP 2: MAKE LEMON SYRUP

• To prepare the lemon syrup, combine sugar, lemon juice from one lemon, peeled lemon zest (3-4 strips) and water in a saucepan. 
• Place over medium heat and let it simmer for 4-5 minutes. Let it cool then remove the peeled lemon zest strips from the syrup. Pop in the fridge until needed.

STEP 3: LEMON TIRAMISU CREAM

While the lemon curd and lemon syrup chill, make lemon tiramisu cream.

• Chill the whisk and mixing bowl in the fridge. Pour chilled whipping cream into the chilled bowl, Whip it until stiff peak forms (A stiff peak means if you turn your bowl upside down, the cream will not fall out).
• Take out the cold Mascarpone cheese straight from the fridge. Just mix it in a bowl with vanilla extract. Take the chilled lemon curd (1 1/2 cup) and mix a pinch of yellow colour in it. Add in the mascarpone cheese and whisk together until fully combined and smooth (avoid over-mixing).
• Fold the chilled whipped cream into the cheese mixture in two additions. Fold it gently with a spatula to avoid the deflating of the filling. Tiramisu cream is ready to use.

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ASSEMBLE THE TIRAMISU

• Dip the ladyfingers in the lemon syrup (one at a time) for about 2-3 seconds (not more than that).
• Place each ladyfinger, sugar side down, into the dish until the bottom is covered.
• Once you have a single layer, spread half of the tiramisu cream evenly over the layer of ladyfingers using a spatula.
• Repeat another layer of lemon syrup-soaked ladyfingers on top of the cream.
• Fill the piping bag fitted with any nozzle of your choice (I used 2D tip here) with 1/4 cup of tiramisu cream and set aside in the fridge. Spread the remaining tiramisu cream on top of the ladyfingers. Smooth it out, using a spatula or bench scraper.
• Cover the baking pan with plastic wrap and refrigerate for at least 8-10 hours or overnight (preferably).
• Next day, top it with one cup of lemon curd (add a pinch of yellow colour in it) and spread all the way to the edges. Pop in the fridge for at least half an hour to set the top layer.
• Take out the piping bag filled with tiramisu cream and make flowers on top.
• Fill the piping bag with 2-3 tbsp of lemon curd, snip off the tip and drop a small dollop of it in the centre of each flower.
• Slice or scoop with a spatula. You can make 6 or 12 slices. To make a clean cut, use a sharp knife and wipe it off after each cut.
• Scoop it out from the pan using a flat spoon.
• Serve and enjoy 😊

PRO TIPS TO MAKE THE PERFECT LEMON TIRAMISU

• There is no replacement for mascarpone cheese for this recipe.
• Don’t overbeat the mascarpone cream.
• Don’t dip the ladyfingers in the lemon syrup for too long as they will get mushy. Try to work quickly.
• Let the tiramisu cream set completely, cover it with plastic wrap and refrigerate for at least 8-10 hours or overnight preferably.
• Add a pinch of yellow colour in the lemon curd to get a brighter yellow colour. Lemon curd should be chilled before adding to the mascarpone cheese.
• To get the perfect slice, fill a large bowl or vessel with hot water, dip your knife into the water then pat it dry with tissue paper or a clean cloth before slicing. Repeat the same before every cut to get a smooth cut every time. 

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FAQ

Can I make tiramisu ahead of time?

Absolutely yes! You can make it a day or two in advance. Keep covered with plastic wrap in the fridge.

Can I use store-bought lemon curd?

Homemade lemon curd is the best (way better than store-bought) but you can use store-bought in a pinch. You will need 2 ½ cups (490 g) total of lemon curd. 1 1/2 cup (290g) will be used to make tiramisu cream. 1 cup (200g) will be used to make the top layer. You will need 2 tbsp extra lemon curd to decorate the flowers on top (optional). 

How to store tiramisu?

Keep it in an airtight container or cover the dish with plastic wrap. You can store any leftovers (if it will last that long) in the refrigerator. It will stay fresh for up to 4-5 days.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy eating! 😊