Lemon Tiramisu Recipe

If you’re craving a refreshing twist on classic tiramisu, this Lemon Tiramisu Recipe might just become your new favorite dessert. It’s got that perfect balance of creamy mascarpone, zesty lemon flavor, and a subtle sweetness that feels like a bright burst of sunshine on your palate. I love making this when I want something lighter but still indulgent, especially during spring or summer gatherings.

What really makes this Lemon Tiramisu Recipe stand out is the lemon simple syrup that soaks the ladyfingers just right—no soggy cookies here! Plus, the luscious layers of lemon curd and mascarpone cream come together effortlessly, giving you a dessert that’s elegant enough for entertaining but easy enough for any busy weeknight. Trust me, you’ll want to keep the ingredients on hand for whenever that citrus craving hits.

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Ingredients & Why They Work

Each ingredient in this Lemon Tiramisu Recipe plays a key role — from the mascarpone’s richness to the bright kick of fresh lemon zest. Picking quality lemon curd and cream makes a huge difference, so don’t rush your shopping trip.

• Water: The base for the simple syrup; makes sure your syrup isn’t too thick or sweet.
• Sugar: Balances the lemon’s tartness in the syrup; use a finer sugar for faster dissolving.
• Lemon peel: Adds aromatic oils that deepen the lemon flavor without extra acidity.
• Lemon juice: Freshly squeezed is best to keep the syrup lively and natural.
• Heavy cream: Creates that fluffy, luxurious cream layer that’s the heart of tiramisu.
• Mascarpone cheese: Essential for richness and smooth texture — don’t substitute with cream cheese for this recipe.
• Powdered sugar: Blends easily for smooth sweetness without grains.
• Lemon zest: Infuses the cream layer with fresh citrus aroma and flavor.
• Ladyfingers: The classic tiramisu base — quick dipping in syrup keeps them perfectly tender.
• Lemon curd: Adds that sweet-tart layer of flavor that makes this tiramisu so special.

Tweak to Your Taste

I’m all about making recipes your own, so I often mix things up a bit with this Lemon Tiramisu Recipe depending on the occasion or mood. Sometimes I swap store-bought lemon curd for homemade, or add a splash of limoncello for an adult twist.

• Add a boozy kick: A tablespoon or two of limoncello in the lemon syrup really perks things up in a grown-up way.
• Use homemade lemon curd: I’ve made a fresh batch to control the sweetness and it brings a more vibrant citrus flavor.
• Swap ladyfingers for sponge cake: For a softer bite, using sponge cake helps absorb the syrup faster and is a fun twist.
• Make it dairy-free: Try coconut cream and a dairy-free mascarpone alternative if you’re avoiding dairy, though texture will differ slightly.

Step-by-Step: How I Make Lemon Tiramisu Recipe

Step 1: Whip Up the Lemon Simple Syrup

Start by heating water, sugar, and lemon peel in a small saucepan until the sugar dissolves completely. This is the base that gently flavors the ladyfingers, so don’t rush it! Once the sugar has melted in, stir in fresh lemon juice off the heat and let the syrup cool fully—it’s important that it’s cool when you dip the ladyfingers to avoid sogginess.

Step 2: Make that Luxurious Cream Layer

In a big mixing bowl, beat together heavy cream, mascarpone cheese, powdered sugar, and lemon zest just until soft peaks form. Be careful not to overwhip here because the cream can quickly become grainy or too thick. I usually use a hand mixer and stop as soon as the cream holds soft peaks—it should still look light and fluffy.

Step 3: Dip and Layer the Ladyfingers

Quickly dip each ladyfinger into the cooled lemon syrup – remember, just a quick dip! If they soak too long, they’ll get mushy and ruin the texture. Arrange about half of the dipped ladyfingers in your serving dish, forming an even layer as the base of your tiramisu.

Step 4: Add Lemon Curd and Cream Layers

Spoon a generous third of lemon curd evenly over the ladyfingers, then spread half of the mascarpone cream over that. It’s all about layering those tangy and creamy textures. Repeat the process with the remaining ladyfingers dipped in syrup, another third of lemon curd, and the rest of the cream. Finish by drizzling any leftover lemon curd on top for a pretty, glossy finish.

Step 5: Chill and Let the Flavors Meld

Cover your dish and refrigerate for at least 4 hours—and if you can wait overnight, even better! This resting time is when the lemon syrup soaks into the ladyfingers perfectly and all the flavors marry into that dreamy tiramisu experience we’re after. Just before serving, add some fresh lemon zest on top for extra brightness.

How to Serve Lemon Tiramisu Recipe

Garnishes

I like to top my Lemon Tiramisu with a generous sprinkle of fresh lemon zest and sometimes a few edible flowers for a special touch. A dusting of powdered sugar or a few thin lemon slices can also add an elegant finish that jazzes up the presentation without overpowering the flavors.

Side Dishes

Because this dessert is so rich and citrusy, it pairs wonderfully with simple accompaniments like fresh berries or a light fruit salad. I’ve also served it alongside a cup of Earl Grey tea or a crisp glass of Prosecco for a lovely contrast.

Creative Ways to Present

For a dinner party, I’ve served this Lemon Tiramisu in individual glass jars which makes it look super chic and also perfect for portion control. Layering in clear glasses lets the colorful lemon curd and cream shine through, impressing guests with its pretty layers.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I always cover mine tightly to prevent the tiramisu from absorbing other fridge smells. It tastes just as lovely the next day, and the flavors even deepen a little.

Freezing

I’ve frozen this Lemon Tiramisu before in an airtight container, but I recommend doing so before adding the lemon curd drizzle on top to keep that fresh flavor intact. When thawed, it’s best eaten within a week and should be left in the fridge overnight to melt slowly.

Reheating

This dessert is best enjoyed cold, so I don’t recommend reheating. If you want to slightly soften chilled tiramisu before serving, let it sit at room temperature for 15-20 minutes—just enough to take the chill off without melting the cream.

FAQs

Final Thoughts

This Lemon Tiramisu Recipe holds a special place in my kitchen because it’s the perfect balance of light, creamy, and refreshing—something you don’t find often in dessert recipes. I genuinely hope you give it a try the next time you want to impress guests or simply treat yourself to a citrusy indulgence. Once you make it, I bet it’ll become your go-to summer dessert too, just like it did for me!

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