Lemon Tiramisu is a bright, creamy no-bake dessert made with lemon-soaked ladyfingers, fluffy mascarpone cream, and swirls of tangy lemon curd.
Author’s Note
My Husband’s Favorite Meets Mine
For years, my husband has said my lemon icebox cake is a top five dessert for him. It always makes me laugh because it’s about the easiest dessert ever and basically just assembling 4 store-bought ingredients.
But, I’ve learned he really loves a good icebox cake. And me? I’m obsessed with tiramisu. Anytime I go to an Italian restaurant, I’m ordering it, even if that means skipping the pasta and starting with dessert.
So I decided to mash the two together into one bright, creamy, lemony dessert we’d both get excited about. And let me tell you, this one delivered. It’s easily one of the best desserts I’ve ever made, and as a lemon lover, I’m not even sure I can go back to the classic tiramisu. It’s that good.
Now, I’ll be honest. This lemon tiramisu takes a bit more effort than my lemon icebox cake and uses a few more ingredients, but IT IS WORTH IT! I promise!
Just make sure to make the lemon curd a day ahead so it has time to chill. Trust me, that one step makes all the difference.
Lemon Tiramisu Ingredients
| Ingredient | Tip or Swap |
|---|---|
| Lemon juice & sugar | Fresh lemon juice gives the brightest flavor. Roll lemons on the counter before juicing to release more juice. |
| Egg yolks & vanilla | Whisk until smooth and creamy so the filling turns light and fluffy. Save the whites to make these satisfying meringues! |
| Mascarpone & heavy cream | Use cold mascarpone and cream so the mixture whips up thick and smooth without getting runny. |
| Lemon curd | from-scratch or store-bought both work. Make sure it is fully chilled before adding so the layers stay firm. |
| Ladyfingers | Dip very quickly in the lemon soak. A quick flip on each side keeps them soft without falling apart. I always buy these online! |
Quick Tip
Mascarpone is a soft, rich Italian cream cheese with a mild, slightly sweet flavor. It can be found in the specialty cheese section near the deli or gourmet cheeses.
How To Make Lemon Tiramisu
- Make lemon soak: Heat until sugar dissolves, then cool.
- Beat egg mixture: Whip until smooth, then briefly mix in mascarpone.
- Whip filling: Add cream and beat to soft peaks, then mix in lemon curd.
- Dip ladyfingers: Quickly dip and remove right away.
- Layer: Ladyfingers, cream, ladyfingers, then remaining cream.
- Chill: Cover and refrigerate at least 6 hours or overnight.
- Finish: Spread lemon curd on top, slice, and serve cold.
Quick Tip
Don’t over-beat the mascarpone mixture. Once it’s added, mix just until combined. Over-beating can cause the filling to turn grainy or too soft, which keeps the tiramisu from setting up properly.
the cook’s Note
What Are Soft Peaks?
Soft peaks mean the mixture is thick and fluffy, but still soft. When you lift the whisk, the tip of the peak should droop over like a soft curl instead of standing straight up. It should look smooth, creamy, and straightforward to spread, not stiff or dry.
Storage
Store Lemon Tiramisu covered in the fridge for up to 3 days. Keep it tightly wrapped or in an airtight container so it doesn’t dry out or absorb fridge smells. This dessert is best served cold and does not freeze well.
