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Lemon Tiramisu Recipe

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Lemon Tiramisu is a refreshing and zingy twist on the classic Italian dessert, featuring homemade lemon curd, lemon-soaked sponge fingers, and a luscious lemon mascarpone filling. This no-bake dessert combines tangy citrus flavors with creamy textures, perfect for a light and elegant treat.

  • Total Time: 4 hours 40 minutes
  • Yield: 6-8 servings

Ingredients

Lemon Curd

  • Zest of 5 lemons
  • Juice of 5 lemons
  • 125 g unsalted butter
  • 250 g caster sugar
  • 5 medium eggs

Lemon Syrup

  • 100 ml limoncello
  • 100 g caster sugar
  • 150 ml water
  • Zest of 2 lemons
  • Juice of 2 lemons

Filling

  • 200-300 g sponge fingers
  • 500 g mascarpone
  • 250 ml double cream
  • 75 g lemon curd (from recipe above)

Instructions

  1. Make Lemon Curd: Combine the lemon zest, lemon juice, butter, and sugar in a large heatproof bowl set over a pan of simmering water. Stir frequently until the butter is melted and the mixture is hot.
  2. Add Eggs: Beat the eggs lightly and pour them into the lemon mixture. Continue to cook over the simmering water for 10-15 minutes, stirring often, until the mixture thickens to a custard-like consistency that coats the back of a spoon.
  3. Cool Curd: Remove the bowl from heat and transfer the lemon curd to a new bowl to cool completely.
  4. Prepare Lemon Syrup: In a saucepan, combine sugar, lemon zest, lemon juice, and water. Heat gently, stirring until sugar dissolves. Remove from heat and stir in the limoncello. Set aside to cool.
  5. Make Filling: In a bowl, whip together mascarpone, double cream, and 75 g of the cooled lemon curd until soft peaks form and the mixture is smooth.
  6. Assemble Tiramisu: Dip sponge fingers briefly into the lemon syrup, being careful not to over-soak if you prefer some crunch. Arrange a layer of soaked sponge fingers at the bottom of a medium dish.
  7. Add Filling: Spread half of the mascarpone mixture over the sponge layer evenly.
  8. Repeat Layers: Add another layer of lemon syrup dipped sponge fingers, then spread the remaining mascarpone mixture on top.
  9. Top with Curd: Spread the remaining lemon curd evenly over the top layer of mascarpone.
  10. Chill: Refrigerate the assembled lemon tiramisu for 3-4 hours to set before serving.

Notes

  • This recipe is best enjoyed on the day it is made but will keep well for 2-3 days in the fridge.
  • Refer to the blog post for alternative methods using classic egg-based tiramisu preparation.
  • Check the blog for ingredient swaps and recipe variations.
  • Use a small to medium-sized dish as sponge quantity can vary based on dish shape and size.
  • If using larger lemons, adjust lemon quantities to 3 lemons for curd and 1 lemon for syrup.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://recipesvibe.com/lemon-tiramisu-recipe/