Creamy, tangy, and full of fresh citrus flavor, this lemon tiramisu is my go-to dessert when I want something light yet indulgent. I love how the smooth mascarpone cream pairs with bright lemon curd and soft ladyfingers to create a dessert that feels refreshing and elegant without being heavy. It’s a beautiful no-bake option that always feels special.
Why You’ll Love This Recipe
I love this recipe because it transforms a classic tiramisu into something vibrant and sunny. The lemon flavor keeps it fresh, the mascarpone makes it rich and creamy, and the layered presentation feels impressive with very little effort. I also enjoy that it can be made ahead of time, which makes entertaining much easier.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the lemon syrup
1/2 cup fresh lemon juice
1/4 cup granulated sugar
1 splash vanilla extract
For the tiramisu
4 large eggs
2/3 cup granulated sugar, divided
16 ounces mascarpone cheese, cold
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon salt
2 packages ladyfingers (about 14 ounces total)
1 cup lemon curd
Directions
I start by making the lemon syrup. I combine the lemon juice and sugar in a microwave-safe bowl and heat it until the sugar fully dissolves. I stir in the vanilla extract and set the syrup aside to cool slightly.
Next, I separate the egg whites from the yolks. I beat the egg whites in a stand mixer until frothy, then slowly add 1/3 cup of the sugar. I continue beating until stiff peaks form, then transfer the meringue to a large bowl.
In the same mixer bowl, I beat the egg yolks with the remaining 1/3 cup sugar until pale and creamy. I add the mascarpone, lemon zest, lemon extract, vanilla extract, and salt, mixing just until smooth. I gently fold the meringue into the mascarpone mixture in two additions, keeping the cream light and airy.
To assemble the tiramisu, I spread a thin layer of mascarpone cream on the bottom of my pan. I lightly warm the lemon syrup so it absorbs easily, then quickly dip each ladyfinger, coating both sides. I arrange them in a single layer, spread about 1/3 cup of lemon curd on top, and then cover with half of the mascarpone cream. I repeat the layers once more and finish with the remaining cream, swirling extra lemon curd on top if I want a decorative finish.
I refrigerate the tiramisu for at least 8 hours, preferably overnight, so the layers set properly. When ready to serve, I slice it straight from the fridge.
Servings And Timing
I usually get about 10 to 12 servings from this recipe. Active preparation takes around 35 to 40 minutes, and the tiramisu needs at least 8 hours of chilling time before serving.
Variations
I sometimes add extra lemon zest for a stronger citrus flavor. For a slightly sweeter version, I increase the lemon curd between layers. I also enjoy serving it with fresh berries on the side for added freshness and color.
Storage/Reheating
I store lemon tiramisu covered in the refrigerator, where it stays fresh for up to 4 days. Since this is a chilled dessert, I never reheat it and always serve it cold.
FAQs
Can I make lemon tiramisu ahead of time?
Yes, I prefer making it a day ahead because the flavors develop and the texture improves.
Can I use store-bought lemon curd?
I often use store-bought lemon curd, and it works perfectly in this recipe.
Do I need a stand mixer?
I like using a stand mixer, but a hand mixer works just as well with a bit more mixing time.
How do I keep the ladyfingers from getting soggy?
I dip them quickly in the lemon syrup and avoid soaking them for too long.
Can I freeze lemon tiramisu?
I don’t recommend freezing it, as the mascarpone cream can lose its smooth texture.
Conclusion
This lemon tiramisu is one of my favorite no-bake desserts because it’s bright, creamy, and effortlessly elegant. I love how the lemon flavor keeps it light while still feeling indulgent. It’s a dessert I enjoy making ahead and savoring straight from the fridge whenever I want something refreshing and satisfying.
This Lemon Tiramisu is a no-bake, citrusy twist on the classic dessert. Featuring layers of lemon syrup-soaked ladyfingers, mascarpone cream, and tart lemon curd, it’s a light, creamy, and elegant dessert perfect for spring and summer gatherings.
Total Time:8 hours 40 minutes (including chill time)
Yield:10 to 12 servings
Ingredients
Lemon Syrup:
1/2 cup fresh lemon juice
1/4 cup granulated sugar
1 splash vanilla extract
Tiramisu:
4 large eggs
2/3 cup granulated sugar, divided
16 ounces mascarpone cheese, cold
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon salt
2 packages ladyfingers (about 14 ounces total)
1 cup lemon curd
Instructions
Make the lemon syrup by combining lemon juice and sugar in a microwave-safe bowl. Heat until the sugar dissolves, stir in vanilla extract, and set aside to cool.
Separate the eggs. In a stand mixer, beat the egg whites until frothy, then gradually add 1/3 cup sugar. Beat until stiff peaks form. Transfer to a large bowl.
In the same mixer bowl, beat egg yolks with the remaining 1/3 cup sugar until pale and creamy.
Add mascarpone, lemon zest, lemon extract, vanilla extract, and salt to the yolk mixture. Mix until smooth.
Gently fold the whipped egg whites into the mascarpone mixture in two additions.
To assemble, spread a thin layer of mascarpone cream on the bottom of a baking dish.
Lightly warm the lemon syrup, quickly dip ladyfingers into it, and arrange in a single layer.
Spread about 1/3 cup lemon curd over the ladyfingers, then half the mascarpone cream.
Repeat layers once more: dipped ladyfingers, lemon curd, and the remaining mascarpone cream.
Optional: swirl extra lemon curd on top for decoration.
Cover and refrigerate for at least 8 hours, preferably overnight.
