Description
This refreshing Lemon Tiramisu with Lemon Curd is a delightful twist on the classic Italian dessert. Layers of syrup-soaked ladyfingers are paired with a luscious mascarpone-lemon curd filling, making a light and tangy treat perfect for spring and summer gatherings. Chilled to perfection, this no-bake dessert is both elegant and easy to prepare.
Ingredients
Lemon Curd
- 4 large egg yolks
- 4 large eggs
- ¼ teaspoon sea salt
- 1 ¼ cups granulated sugar
- Zest of 2 lemons
- ⅔ cup fresh lemon juice (from about 2–3 lemons)
- ½ cup unsalted butter
Lemon Syrup
- ½ cup water
- ¼ cup granulated sugar
- Juice of 1 lemon
- Peel of 1 lemon
- 1 sprig basil (optional)
Filling & Assembly
- 1 ½ cups heavy whipping cream (cold)
- 1 ½ cups lemon curd (about half of the prepared curd)
- 1 lb mascarpone cheese (room temperature)
- 2 packs ladyfingers
- Lemon slices (for decorating)
Instructions
- Prepare Lemon Curd: In a medium non-metal saucepan, whisk together egg yolks, whole eggs, sea salt, sugar, lemon zest, and fresh lemon juice until smooth. Heat over medium heat, whisking constantly, until the mixture gently simmers and thickens—this takes about 1 minute after simmering starts. Strain the curd through a fine mesh strainer or cheesecloth to remove zest and any lumps, then transfer to a heat-safe non-metal bowl. Add butter and allow it to melt, stirring until smooth. Cover with parchment paper or plastic wrap pressed onto the surface and refrigerate until fully chilled and thickened.
- Make Lemon Syrup: While the lemon curd chills, in a small saucepan combine water, sugar, lemon juice, lemon peel, and basil if using. Bring to a gentle simmer and remove from heat immediately. Let the syrup cool completely, then strain to remove lemon peel and basil. Set aside.
- Prepare Filling: Chill a mixing bowl and whisk for 5 minutes in the freezer. Whip the heavy cream in the chilled bowl until stiff peaks form. In a separate large bowl, whisk together half of the chilled lemon curd with the mascarpone cheese until smooth but not overmixed. Gently fold the whipped cream into the mascarpone mixture until fully combined and airy.
- Assemble the Tiramisu: Using an 8 × 11-inch non-metal baking dish, briefly dip each ladyfinger into the lemon syrup one at a time and arrange them tightly in a single layer to cover the bottom. Spread half of the mascarpone-lemon curd filling evenly over the ladyfingers. Repeat the process with another layer of syrup-dipped ladyfingers and spread the remaining filling on top, smoothing to the edges.
- Chill: Cover the assembled tiramisu and refrigerate for at least 8 hours or overnight to allow flavors to meld and the dessert to set.
- Serve: Before serving, spread the remaining lemon curd evenly over the top layer. Garnish with fresh lemon slices. Slice or scoop portions and serve chilled for a luxurious and tangy dessert experience.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Ensure the mascarpone is at room temperature for smooth mixing.
- Do not overwhip the mascarpone and lemon curd mixture to keep the filling light and creamy.
- Limit dipping ladyfingers in syrup to prevent sogginess.
- Cover the lemon curd with plastic wrap directly on the surface to prevent a skin from forming while chilling.
- Can be prepared a day ahead to enhance flavor melding.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
