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Lemon Tiramisu with Lemon Curd Recipe

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4 from 4 reviews

This refreshing Lemon Tiramisu with Lemon Curd is a delightful twist on the classic Italian dessert. Layers of zesty lemon-soaked ladyfingers alternate with a creamy mascarpone mixture infused with lemon zest and juice, creating a perfect balance of tangy and sweet flavors. The dessert is chilled for several hours to meld the flavors and achieve a light, fluffy texture. A homemade smooth lemon curd adds an extra burst of citrusy richness, making this tiramisu a perfect summer treat or elegant finish to any meal.

Ingredients

Lemon Curd

  • 1/3 cup Lemon juice
  • 1 tbsp Lemon zest
  • 2/3 cup Granulated sugar
  • 1/3 cup Butter
  • 1 Egg
  • 3 Egg yolks
  • 1/4 tsp Kosher salt

Mascarpone Mixture

  • 2 cups Heavy cream (cold)
  • 2 tbsp Lemon zest
  • 4 tbsp Lemon juice
  • 1/2 cup Lemon curd
  • 2/3 cup Granulated sugar
  • 1 tsp Vanilla extract
  • 15.87 oz Mascarpone cheese (room temp)

Assembly

  • 27 Ladyfingers
  • 1 cup Lemon syrup
  • 1/4 cup Limoncello
  • Lemon curd for topping

Instructions

  1. Make the lemon curd: In a saucepan, combine lemon juice, lemon zest, sugar, butter, egg, egg yolks, and kosher salt. Cook over medium-low heat, whisking constantly.
  2. Cook until thickened: Once the butter melts, the mixture will be thin. Keep whisking without increasing the heat until it thickens, about 5 minutes.
  3. Strain the curd: Transfer the mixture to a fine-mesh strainer over a bowl and strain to remove lumps for a smooth lemon curd.
  4. Cool the curd: Cover the bowl tightly with plastic wrap and let the lemon curd cool for 20-30 minutes.
  5. Prepare mascarpone mixture: In a large mixing bowl, combine cold heavy cream, vanilla extract, lemon zest, lemon juice, lemon curd, and granulated sugar. Mix with an electric hand mixer until medium peaks form.
  6. Incorporate mascarpone: Add room temperature mascarpone cheese and mix on low speed until smooth and well combined.
  7. Soak ladyfingers: Quickly dip ladyfingers in lemon syrup mixed with limoncello and arrange them in an even layer in a 10.5-inch by 7.5-inch baking pan.
  8. Layer mascarpone mixture: Spread half of the mascarpone mixture over the soaked ladyfingers and smooth it out.
  9. Add lemon curd layer: Spoon 4 tablespoons of lemon curd over the mascarpone layer and smooth it with a spoon.
  10. Add second ladyfinger layer: Dip ladyfingers in lemon syrup again and lay them over the curd layer evenly.
  11. Top with remaining mascarpone: Spread the remaining mascarpone mixture on the second ladyfinger layer and smooth the surface.
  12. Chill tiramisu: Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours to set and meld flavors.
  13. Finish and serve: Before serving, spread additional lemon curd on top and smooth it out with a spatula for garnish.

Notes

  • Use cold heavy cream for better whipping results.
  • Ensure mascarpone is at room temperature to avoid clumps in the mixture.
  • Do not soak ladyfingers too long in syrup to prevent sogginess.
  • Chilling for at least 4 hours is crucial for best texture and flavor melding.
  • The lemon curd can be made a day ahead and refrigerated.
  • For an adult version, adjust limoncello quantity or omit if preferred.

Find it online: https://lauracooks.com/lemon-tiramisu-with-lemon-curd-recipe/