Name: Lemon Tiramisu
Prep time: 20 min
Cook time: 10 min
Total time: 6 h 30 min
Cuisine: Italian
Ingredients: 2/3 cup whole milk; 3/4 cup granulated sugar; 6 large egg yolks; 16 oz. mascarpone cheese, room temperature; 1 1/4 cups heavy whipping cream; 1 teaspoon vanilla extract; 1/2 cup water; 1/2 cup granulated sugar; 1/2 cup fresh lemon juice; 1/2 teaspoon lemon extract (optional); 24 crisp ladyfingers (one 7 oz. package); 12 oz. lemon curd; 6-8 round lemon slices (optional); Zest of 1 lemon (optional)

Jump to Recipe·5 from 6 reviews

If you love the creamy dreaminess of classic tiramisu but crave something with a sunny twist, you’re about to find your new favorite treat! This Lemon Tiramisu is a luscious, light, and vibrant alternative to chocolate-laden versions, layered with tangy lemon curd, pillowy mascarpone, and delicately soaked lady fingers. It will wow guests at dinner parties and refresh the palate after a hearty meal. Best of all, this recipe fits into a 7 x 11 x 3 inch perfectly, but most standard dishes are 7 x 11 x 2, so it’s easy to prepare no matter your bakeware. Prepare for zesty bliss in every bite!

Ingredients You’ll Need

One of the joys of this Lemon Tiramisu is that its ingredient list is straightforward and full of heavy hitters. Each component shines in its own right, ensuring incredible lemony flavor, cloud-like texture, and that classic Italian elegance. Let’s break down what you’ll need and why it matters.

Whole milk: Adds richness to the mascarpone cream and helps emulsify it for that signature silky consistency.
Granulated sugar: Sweetens the cream and lemon syrup, balancing the tartness of lemon throughout.
Large egg yolks: Create a thick, custardy base for the mascarpone, ensuring both structure and smoothness.
Mascarpone cheese (room temperature): The heart of classic tiramisu, it’s what gives the dessert its melt-in-your-mouth luxuriousness.
Heavy whipping cream: When whipped, it brings lightness and airiness to the layers, offsetting the richness of the other components.
Vanilla extract: Just a touch for warmth, rounding out the bright citrus flavors.
Water: Forms the base of the lemon syrup—simple, but essential!
Fresh lemon juice: Absolutely key for authentic, vibrant flavor; bottled can be used in a pinch, but fresh lemons make this dessert sing.
Lemon extract (optional): Intensifies the zing if you really crave more citrus punch.
Crisp lady fingers: These are the building blocks for every tiramisu—don’t use soft varieties, as they’ll go soggy.
Lemon curd: The secret to explosive flavor here; use a high-quality store-bought or make your own if you want to show off.
Round lemon slices and zest (optional): For eye-catching garnish and a pop of fragrance.

How to Make This recipe fits into a 7 x 11 x 3 inch perfectly, but most standard dishes are 7 x 11 x 2

Step 1: Prepare the Mascarpone Cream

Set up a double boiler by bringing an inch or two of water to a simmer in a saucepot and placing a heatproof bowl on top. Combine milk, sugar, and egg yolks in the bowl, then beat with a hand mixer until the mixture is thick, foamy, and reaches 160°F (about 7–10 minutes). Beat off the heat until it reaches ribbon stage, then let cool. Blend in the mascarpone, half at a time, until cloudlike and rich. This recipe fits into a 7 x 11 x 3 inch perfectly, but most standard dishes are 7 x 11 x 2, so keep in mind your bowl size for easy mixing.

Step 2: Whip the Cream

Whip the heavy cream in a mixer until soft peaks form, add the vanilla, and swirl until just combined. Stiff peaks aren’t needed here—you want this layer to stay billowy and light.

Step 3: Make Lemon Syrup

Heat water and sugar together in the microwave or on the stovetop until the sugar dissolves fully. Stir in fresh lemon juice and optional lemon extract for a concentrated shot of citrus flavor. Allow it to cool; this will be the bath for your lady fingers and is crucial for a moist, vibrant dessert.

Step 4: Assemble the Layers

Working with one lady finger at a time, briefly dip them into the syrup and lay them out evenly in the bottom of your dish. Remember, this recipe fits into a 7 x 11 x 3 inch perfectly, but most standard dishes are 7 x 11 x 2, so if your dish has different dimensions, arrange your lady fingers as needed. Spread half the mascarpone cream, followed by half the lemon curd (warmed if needed), and half the whipped cream. Repeat with a second layer, finishing with a dollop of whipped cream down the center for that luscious top.

Step 5: Chill Thoroughly

Cover your assembled tiramisu and refrigerate for at least 6 hours, or overnight. Don’t skimp—this time allows the flavors to meld and the texture to become ethereally fluffy. This recipe fits into a 7 x 11 x 3 inch perfectly, but most standard dishes are 7 x 11 x 2; if you assemble in advance, it really does get better as it sits.

Step 6: Add Garnishes

Right before serving, adorn the top with beautiful round lemon slices and scatter over some bright lemon zest. The vibrant look is so inviting and hints at all the citrusy goodness beneath.

How to Serve This recipe fits into a 7 x 11 x 3 inch perfectly, but most standard dishes are 7 x 11 x 2

Garnishes

Lemon tiramisu looks especially elegant with thin slices of lemon tucked around the edges and a generous grating of lemon zest over the whipped cream. You might even sprinkle a dusting of powdered sugar for a little extra flourish. Since this recipe fits into a 7 x 11 x 3 inch perfectly, but most standard dishes are 7 x 11 x 2, you’ll get gorgeous even layers, making each slice a showpiece on the dessert table.

Side Dishes

Pair this light dessert with a bowl of fresh berries or a scoop of raspberry sorbet for extra color and flavor contrast. A cup of espresso or after-dinner limoncello (keeping on theme!) is a great way to extend the Italian café vibes. Lemon tiramisu’s refreshing notes make it a beautiful finale to any meal, complementing even the richest dishes.

Creative Ways to Present

You can assemble this recipe in individual jars or glasses for a playful, portable twist—perfect for picnics or parties. Or try using a loaf pan for bakery-style slices that show off the dreamy layers. Just remember: this recipe fits into a 7 x 11 x 3 inch perfectly, but most standard dishes are 7 x 11 x 2, so adjust portioning as you wish while keeping things generous and layered.

Make Ahead and Storage

Storing Leftovers

Leftover lemon tiramisu keeps beautifully in the fridge, tightly covered, for up to four days. The flavors intensify as it sits, making every bite even more delightful. If your pan has a lid, that makes storage a breeze; otherwise, gently press plastic wrap over the surface to keep it fresh.

Freezing

You can freeze assembled tiramisu for up to two months. Cut into portions, wrap well in plastic, and freeze in an airtight container. Thaw overnight in the refrigerator for best texture—though the whipped cream layer may lose a little of its fluffiness after freezing, the lemony tang and creamy base remain irresistible.

Reheating

Since this is a no-bake, chilled dessert, reheating isn’t necessary. Simply allow the tiramisu to sit at room temperature for 10-15 minutes before serving if very cold. This releases the flavors and restores its ultra-creamy mouthfeel. Avoid microwaving to maintain that perfect chilled texture!

FAQs

Can I use store-bought lemon curd instead of homemade?

Absolutely! High-quality store-bought lemon curd (like Bonne Maman or McKay’s) brings big flavor and saves time. Homemade is lovely if you have the time, but store-bought makes this dessert extra achievable.

What if my dish is a different size?

No worries—this recipe fits into a 7 x 11 x 3 inch perfectly, but most standard dishes are 7 x 11 x 2. If you use a different size, simply adjust the arrangement of lady fingers and layer thickness, spacing as needed to suit your pan. The flavors and fun will still be there in every bite!

Can I substitute cream cheese for mascarpone?

You can swap in full-fat cream cheese if you’re in a pinch, though mascarpone is preferred for its delicate, velvety texture and classic Italian flavor. The final result may be a little firmer, but still delicious.

Is it safe to eat the raw eggs?

Great question! The eggs are gently cooked over simmering water until they reach 160°F, which is considered safe by food safety guidelines. There is no raw egg in the finished dessert—just rich, silky, lemony goodness.

Can I make this dessert ahead of time?

This is actually the perfect make-ahead treat! Prepare it the day before your event for maximum flavor development. Since this recipe fits into a 7 x 11 x 3 inch perfectly, but most standard dishes are 7 x 11 x 2, it’s easy to wrap and store overnight until ready to serve.

Final Thoughts

If you’re ready to try something refreshingly different, treat yourself and your loved ones to this tiramisu—the zesty, creamy layers won’t disappoint! Remember, this recipe fits into a 7 x 11 x 3 inch perfectly, but most standard dishes are 7 x 11 x 2, so get creative with whatever bakeware you have. I promise, lemon lovers and tiramisu fans alike will request this sunshiney twist again and again!