Lemon Tiramisu Recipe

Oh, I’m so excited to share this Lemon Tiramisu Recipe with you! It’s one of those desserts that instantly brightens up any occasion with its fresh, tangy twist on a classic Italian favorite. If you love tiramisu but want something a little lighter and citrusy, this recipe will become your go-to. Plus, it’s surprisingly easy to pull together, even if lemon desserts aren’t usually your thing.

What I adore about this Lemon Tiramisu Recipe is how the creamy mascarpone blends beautifully with the zesty lemon curd and simple syrup-soaked ladyfingers. It’s a delicate balance of sweet and tart, perfect for spring and summer gatherings or whenever you want a refreshing treat after dinner. Trust me, once you try it, you’ll wonder how you ever made tiramisu without a splash of lemon!

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Ingredients & Why They Work

The magic of this Lemon Tiramisu Recipe lies in choosing fresh, quality ingredients that work harmoniously. Each component—from the lemon simple syrup to the mascarpone cream—plays a vital role in delivering that bright, creamy texture you’ll adore.

• Water: The base for the lemon simple syrup, helping dissolve the sugar and infuse the lemon flavor.
• Sugar: Sweetens the syrup just enough to balance lemon’s tartness.
• Lemon Peel: Adds a fragrant, citrusy aroma that elevates the syrup’s flavor.
• Lemon Juice: Brings fresh acidity—essential for that signature lemon punch.
• Heavy Cream: Whipped to soft peaks, it lightens the mascarpone and adds luscious creaminess.
• Mascarpone Cheese: The rich, silky heart of the cream layer that melds beautifully with lemon zest.
• Powdered Sugar: Sweetens without graininess, ensuring a smooth texture in the cream.
• Lemon Zest: Contributes an extra burst of citrus flavor and freshness in the cream.
• Ladyfingers: Light, airy biscuits that soak up the lemon syrup just right without getting soggy.
• Lemon Curd: The star ingredient for bold lemon flavor—store-bought works well, but homemade is always a treat!

Make It Your Way

I like to think of this Lemon Tiramisu Recipe as a blank canvas—you can easily tweak the intensity of lemon or swap out components depending on what you have on hand. Don’t hesitate to experiment a bit to match your personal taste.

• Variation: I’ve swapped out half the lemon curd with raspberry preserves before, adding a lovely berry tang that the family loved.
• Dairy-Free Option: Try coconut cream instead of heavy cream and mascarpone—though the texture changes slightly, it still tastes divine.
• Boost the Citrus: Add a splash of limoncello or a teaspoon of finely grated lime zest for more zing.
• Less Sweet: Reduce the sugar in the syrup or cream if you prefer a tarter dessert—just taste as you go!

Step-by-Step: How I Make Lemon Tiramisu Recipe

Step 1: Prepare the Lemon Simple Syrup

Start by combining water, sugar, and lemon peel in a small saucepan over medium heat. Bring it just to a boil, then reduce the heat and let it simmer gently until the sugar dissolves completely. The key is to keep an eye on it so it doesn’t boil too long or the lemon peel bitterness will intensify. Once the sugar dissolves, squeeze in the fresh lemon juice, stir well, and remove from heat. Let this syrup cool completely—trust me, this step makes sure your ladyfingers soak just right without turning mushy.

Step 2: Whip the Cream Layer

Grab a big mixing bowl and whip together the heavy cream, mascarpone, powdered sugar, and lemon zest until you see soft peaks form. Don’t overdo it here! The cream should be light and fluffy, not stiff or grainy. I usually start whipping on low speed to combine everything, then ramp it up until it holds a gentle peak when I lift the whisk.

Step 3: Dip & Layer the Ladyfingers

Quickly dip each ladyfinger into the cooled lemon syrup—just a quick dunk, not a soak, so they stay firm and hold their shape. Then layer half of these soaked ladyfingers in the bottom of an 8×8 or 9×9 dish. This is where your assembly starts coming together, so take a moment to enjoy how vibrant it looks with those lemony notes.

Step 4: Add Lemon Curd and Cream Layers

Spread about a third of your lemon curd evenly over the ladyfingers, followed by half of your whipped mascarpone cream. Repeat the layers with the remaining ladyfingers, another third of the lemon curd, and the rest of the cream. Finish by drizzling the last bit of lemon curd on top—this makes for a gorgeous, glossy finish.

Step 5: Chill and Serve

Cover your tiramisu and pop it in the fridge for at least 4 hours, but I recommend overnight if you can wait. This chilling time allows the flavors to fully meld and the ladyfingers to soften perfectly without becoming mushy. Just before serving, sprinkle some fresh lemon zest on top for an extra burst of citrus and a punch of color.

How to Serve Lemon Tiramisu Recipe

Garnishes

For garnishes, I love to keep it simple and fresh—extra lemon zest is a must! Sometimes I add a few fresh mint leaves to contrast the lemon’s brightness or a light dusting of powdered sugar for a delicate finish. If you’re feeling fancy, edible flowers add a whimsical touch that impresses guests.

Side Dishes

This lemon tiramisu pairs beautifully with fresh berries or a bowl of mixed fruit salad, which keeps the meal light and summery. For a little crunch, sliced almonds or pistachios on the side can elevate the experience, especially when serving it for a brunch or afternoon tea.

Creative Ways to Present

I’ve served this dessert in individual glass jars for a pretty, portion-controlled presentation that’s perfect for parties. Layering it in trifles or even mini mason jars lets the vibrant lemon color shine through and excites everyone before the first bite. For holiday gatherings, adding a candied lemon slice on top creates that “wow” factor.

Make Ahead and Storage

Storing Leftovers

Once chilled, cover your lemon tiramisu tightly with plastic wrap or an airtight lid and store it in the fridge. It keeps wonderfully fresh for up to 3 days—perfect if you want to make it ahead and have leftovers to enjoy later (if there’s any left!).

Freezing

I’ve tried freezing leftover tiramisu, but I have to warn you: the texture changes a bit since the cream can separate slightly when thawed. If you do freeze it, wrap it very well and thaw overnight in the fridge for best results.

Reheating

Lemon tiramisu is best served chilled, so reheating isn’t really necessary or recommended. If you want to take it out a bit earlier, just let it sit at room temp for 15-20 minutes to let those flavors unfold perfectly before serving.

FAQs

Final Thoughts

This Lemon Tiramisu Recipe holds a special place in my heart because it manages to feel indulgent without being heavy or overwhelming. It’s bright, creamy, and refreshingly delightful—a dessert that never fails to impress friends and family. If you’re looking to shake up your dessert rotation with something unexpected but easy, definitely give it a try. I promise it’s as fun to make as it is to eat!

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