This Lemon Tiramisu is a vibrant, citrus-forward twist on the classic Italian dessert, layered with silky mascarpone cream, homemade lemon curd, and delicate ladyfingers soaked in bright lemon syrup. Light, luxurious, and refreshingly tangy, it is a sophisticated no-bake dessert that delivers impressive results for entertaining.
Homemade Lemon Tiramisu with Lemon Curd, No Bake Dessert
Each layer is carefully balanced. The lemon curd provides bold citrus intensity, the mascarpone filling adds smooth richness, and the lemon syrup ensures every ladyfinger is infused with fresh flavor. The result is a refined dessert with a cloud-like texture and a clean, elegant finish.
Why This Lemon Tiramisu Is a Premium Dessert Choice
Elevated Citrus Flavor: Fresh lemon juice and zest create a naturally vibrant profile.
Silky Mascarpone Cream: Rich yet airy, offering a luxurious mouthfeel.
No-Bake Assembly: Perfect for warm weather or stress-free entertaining.
Make-Ahead Friendly: Flavors deepen and improve after chilling.
Elegant Presentation: Layered structure makes it visually stunning for gatherings.
Crowd-Approved Classic: A refreshing alternative to traditional coffee tiramisu.
Homemade Lemon Tiramisu with Lemon Curd, No Bake Dessert
Perfect for Any Occasion
Lemon Tiramisu is ideal for spring celebrations, summer dinner parties, bridal showers, Easter, and upscale gatherings. Its bright citrus flavor makes it especially appealing after a rich meal. Serve it chilled for the best texture and clean slices.
Ingredient Notes
Lemon Curd
- Eggs: Create a smooth, custard-like base.
- Granulated sugar: Balances the tartness of the lemons.
- Freshly squeezed lemon juice: Essential for authentic citrus intensity.
- Kosher salt: Enhances and sharpens the lemon flavor.
- Unsalted butter: Adds richness and silky texture once incorporated.
Lemon Syrup
- Granulated sugar: Dissolves into the syrup for balanced sweetness.
- Fresh lemon juice: Provides bold citrus infusion.
- Water: Helps create the soaking liquid for the ladyfingers.
Cream Filling and Assembly
- Mascarpone cheese: The foundation of classic tiramisu, creamy and mildly sweet.
- Heavy cream: Whipped for lightness and structure.
- Vanilla extract: Adds depth and rounds out the citrus notes.
- Savoiardi ladyfingers: Crisp sponge biscuits that absorb the lemon syrup while maintaining structure.
- Powdered sugar: Optional finishing touch for a polished look.
Homemade Lemon Tiramisu with Lemon Curd, No Bake Dessert
Tips for the Best Lemon Tiramisu
Cook Curd Gently: Stir constantly over medium heat to prevent scrambling.
Strain the Curd: For an ultra-smooth, professional texture.
Cool Completely: Chill the lemon curd before assembling.
Whip Cream to Soft Peaks: Avoid overwhipping to maintain a light filling.
Dip Ladyfingers Briefly: A quick dip prevents sogginess.
Chill Thoroughly: Refrigerate at least several hours or overnight for clean slicing and enhanced flavor.
Homemade Lemon Tiramisu with Lemon Curd, No Bake Dessert
Serving Suggestions
Classic Layered Dish: Assemble in a 9×13 inch dish for easy slicing.
Individual Portions: Layer in glasses or jars for elegant single servings.
Citrus Garnish: Add lemon zest curls for visual appeal.
Extra Curd Layer: Swirl additional lemon curd on top for bold presentation.
Light Dusting: Finish with powdered sugar just before serving.
Homemade Lemon Tiramisu with Lemon Curd, No Bake Dessert
A Must Try
This Lemon Tiramisu is bright, creamy, and perfectly balanced, delivering a refreshing twist on a beloved Italian dessert. With its silky mascarpone filling, vibrant lemon curd, and delicate sponge layers, it offers a gourmet experience that feels indulgent yet light. Whether prepared for entertaining or as a standout seasonal dessert, this citrus tiramisu is guaranteed to impress.
Homemade Lemon Tiramisu with Lemon Curd, No Bake Dessert
Ingredients
For the lemon curd:
- 5 large eggs
- 1 1/4 cups granulated sugar
- 1 cup freshly squeezed lemon juice 5 lemons
- 8 tbsp 1 stick unsalted butter, diced
- 1/8 tsp kosher salt
For the lemon syrup:
- 1/2 cup freshly squeezed lemon juice 3 lemons
- 1/2 cup granulated sugar
- 1/2 cup water
For the cream filling and assembly:
- 16 ounces mascarpone cheese
- 1 1/2 cups cold heavy cream
- 1 tbsp vanilla extract
- 1/4 tsp kosher salt
- Lemon curd recipe below
- 40 crisp savoiardi ladyfingers (about 12.5 ounces)
Instructions
Step 1: Make the Lemon Curd
- In a medium saucepan, add the eggs, sugar, lemon juice, and salt.
- Whisk everything together until smooth.
- Put the saucepan on the stove over medium low heat.
- Keep whisking all the time so it does not stick or burn. Make sure to stir the sides and corners of the pan too.
- After about 10 minutes, the mixture will become thick. It should coat the back of a spoon.
- Do not let it boil. If it starts bubbling too much, lower the heat.
- Remove the pan from the heat.
- Add the diced butter and stir until it melts completely and becomes smooth.
- Pour the lemon curd into a bowl or jar.
- Place plastic wrap directly on top of the curd so it does not form a skin.
- Let it cool completely for about 2 hours.
- While it cools, make the syrup.
Step 2: Make the Lemon Syrup
- In a saucepan, add the sugar, lemon juice, and water.
- Heat on medium.
- Stir until the sugar is fully dissolved. This takes about 3 minutes.
- Pour the syrup into a shallow bowl or plate.
- Let it cool completely.
Step 3: Make the Cream Filling
- Put the mascarpone and salt into a mixing bowl.
- Beat on medium speed just until smooth. Do not overmix.
- Slowly pour in the cold heavy cream and vanilla while mixing.
- Continue beating until soft peaks form. This takes about 3 minutes.
- Add 1 cup of the lemon curd.
- Gently fold it in with a spatula until the color is even and smooth.
Step 4: Assemble the Tiramisu
- Take one ladyfinger at a time.
- Dip it into the lemon syrup quickly. Do not leave it too long or it will become too soft.
- Place it in a 9x13 inch baking dish.
- Repeat until the bottom of the dish is covered in one layer. You will use about 20 ladyfingers.
- Spread half of the cream mixture evenly on top.
- Add another layer of dipped ladyfingers.
- If you still have syrup left, drizzle it over this layer.
- Spread the rest of the cream mixture evenly on top.
- Cover the dish tightly and place it in the refrigerator overnight.
Step 5: Finish Before Serving
- Spread the remaining lemon curd over the top.
- If you like, sprinkle a little powdered sugar on top.
Notes
- Keep in the refrigerator, loosely covered, for up to 4 days.
- If you are short on time, you may use 3 cups of good quality store bought lemon curd instead of making it from scratch.
Homemade Lemon Tiramisu with Lemon Curd, No Bake Dessert