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Homemade Lemon Tiramisu with Lemon Curd, No Bake Dessert
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Homemade Lemon Tiramisu with Lemon Curd, No Bake Dessert

This lemon tiramisu layers soft biscuits with silky mascarpone cream and vibrant lemon curd. A fresh, citrusy twist on the classic Italian dessert.
Course Dessert
Cuisine Italian
Keyword Lemon Tiramisu
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 12

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.