Lemon Tiramisu

Lemon Tiramisu

Ingredients

For the Lemon Curd:

4 large egg yolks

1/2 cup (100 g) granulated sugar

1/3 cup (80 ml) freshly squeezed lemon juice (from about 2 lemons)

Zest of 1 lemon

4 tablespoons (60 g) unsalted butter, cut into small cubes

For the Lemon Syrup:

1/2 cup (120 ml) fresh lemon juice (from about 2 lemons)

1/4 cup (60 ml) water

2 tablespoons (25 g) granulated sugar

For the Mascarpone Cream:

1 cup (225 g) mascarpone cheese, chilled

1 cup (240 ml) heavy whipping cream

1/3 cup (65 g) granulated sugar

For Assembly:

24 crisp ladyfingers (savoiardi)

Candied lemon slices or lemon zest, for garnish (optional)

Instructions

Sep 1: Make the Lemon Curd

In a small saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest.

Place over medium heat and cook, stirring constantly, until the mixture thickens and can coat the back of a spoon (about 5–7 minutes).

Remove from heat and stir in the butter until fully melted and smooth.

Pour into a bowl, press plastic wrap directly against the surface, and refrigerate until chilled.

Step 2: Prepare the Lemon Syrup

In a small bowl, combine fresh lemon juice, water, and sugar. Stir until the sugar dissolves completely.

Set aside at room temperature.

Step 3: Make the Mascarpone Cream

In a large mixing bowl, whip together the mascarpone, heavy cream, and sugar until soft peaks form.

Stop mixing once the texture is thick and spreadable—don’t overwhip or it may curdle.

Step 4: Assemble the Tiramisu

Quickly dip each ladyfinger into the lemon syrup—just enough to moisten without soaking.

Arrange a layer in the bottom of a serving dish.

Spread half of the mascarpone cream over the ladyfingers, then spoon and gently spread half of the lemon curd over the cream.

Repeat with a second layer of dipped ladyfingers, remaining cream, and lemon curd.

Step 5: Chill and Set

Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the tiramisu to fully set and the flavors to blend beautifully.

Step 6: Serve and Garnish

Serve chilled. Garnish with candied lemon slices or a dusting of lemon zest if desired.