Lemon Tiramisu Recipe with Lemon Curd

Servings: 12 servings

Prep: 45 minutesRefrigerate: 6 hoursTotal: 6 hours 45 minutes

This lemon tiramisu is a fresh and sunny spin on the classic Italian dessert you know and love. Imagine layers of zesty, homemade lemon curd combined with a silky mascarpone and whipped cream filling, all nestled between soft ladyfingers that soak up a bright lemon syrup. It keeps the luxurious feel of traditional tiramisu but skips the raw egg custard for a lighter, safer filling — perfect when serving family or friends.

In this post, I’ll walk you through everything — from whipped-up lemon curd to a simple lemon syrup for the ladyfingers, plus a fluffy mascarpone cream and straightforward assembly instructions with photos. It makes about 12 servings, needs about 45 minutes hands-on, and chills for at least 6 hours (overnight is best!). Plus, it’s a make-ahead dream.

• What you’ll make: homemade lemon curd, lemon syrup, whipped mascarpone filling, and the assembled lemon tiramisu.
• What you can expect: a bright lemon punch, an airy filling without raw eggs, and practical tips for decorating and storing.
• Customizing ideas: I share easy ways to add pistachios, fresh blueberries, or skip the limoncello if you prefer.

Follow my step-by-step photos below, then scroll down to the printable recipe card when you’re ready to dig in.

Why It Stands Out

This lemon tiramisu truly shines with its fresh, lively flavor and fluffy texture. Swapping the raw eggs for a whipped mascarpone-cream blend makes it safer and lighter, while the homemade lemon curd bursts with tangy sunshine — thanks to freshly zested lemons and juice. Plus, it’s super flexible: toss in pistachios for crunch, blueberries for a fruity twist, go boozy with Limoncello Tiramisu, or leave out the alcohol if you want. I always make it ahead for family dinners and summer get-togethers. It’s the dessert that disappears fastest!

• Zesty homemade lemon curd delivers bright, fresh flavor.
• Light mascarpone-whipped cream filling replaces raw eggs for safety and fluffiness.
• Perfect for making ahead and easy to put together — great for guests.
• Simple swaps let you customize for any occasion or taste preference.

Ingredients and Substitutions

• 6 eggs, room temperature
• ¼ teaspoon sea salt
• 1 cup granulated sugar
• 2 lemons, zested
• ⅔ cup lemon juice and strained, freshly squeezed, about 2 lemons
• ½ cup unsalted butter, cut into pieces
• ¾ cup water
• ¼ cup granulated sugar
• 4 tablespoons lemon juice
• Peel of 1 lemon, cut into several slices
• ¼ cup limoncello, optional
• 2 cups heavy whipping cream , + 1 teaspoon vanilla extract
• 1 ½ cups lemon curd, about half of the prepared curd, save the rest for the top
• 500 grams mascarpone cheese, room temperature
• 2 packs ladyfingers, about 27 total
• Lemon slices, for decorating

Make the Lemon Curd and Assemble

1. Whisk together eggs, sea salt, sugar, lemon zest, and lemon juice in a medium saucepan until well blended.
2. Place saucepan over medium heat and whisk constantly until mixture thickens to coat the back of a spoon, about 10 minutes; avoid boiling.
3. Strain the thickened curd through a fine-mesh sieve or cheesecloth to remove zest bits and lumps.
4. Return the strained curd to the warm pan off the heat and stir in butter until melted and fully combined.

5. Pour curd into a glass bowl, press plastic wrap directly onto the surface, cool completely, and refrigerate until ready to use.

   

6. Combine water, sugar, lemon juice, and lemon peel in a small saucepan; stir in limoncello if using.
7. Bring the syrup to a boil, then simmer about 5 minutes until sugar dissolves and flavors blend; remove and discard lemon peel.
8. Remove syrup from heat and let it cool completely before using.
9. Whip heavy cream and vanilla in a large bowl until stiff peaks form.
10. In a separate bowl, blend mascarpone with 1 1/2 cups lemon curd until smooth.
11. Carefully fold the whipped cream into the mascarpone-lemon curd mixture until smooth and fluffy without deflating.
12. Lightly dip each ladyfinger briefly into the cooled lemon syrup (do not soak) and arrange a single layer in a 9×13-inch dish.
13. Spread half of the lemon-mascarpone filling over the first ladyfinger layer.
14. Dip another layer of ladyfingers in syrup and arrange over the filling.
15. Spread the remaining lemon-mascarpone filling over the second layer of ladyfingers.
16. Spread the remaining lemon curd evenly over the top layer.
17. Decorate with thin lemon slices if desired, then cover and chill at least 6 hours or preferably overnight.

Pro Tips for Best Results

The bright lemon flavor and fluffy texture make this lemon tiramisu a perfect dessert for summer BBQs, cookouts, or just a nice treat after a casual family dinner. If you’re planning a hot-weather menu, a no-bake companion like Lemon Icebox Cake (No Bake) or Strawberry Tiramisu also fits right in. Try pairing it with grilled chicken sandwiches, a fresh peach salad, or a side like Mexican Street Corn for a crowd-pleasing meal—something like this Easy Grilled Strawberry Chicken Salad also works beautifully.

My Pro Tips

Recipe Tips

• Avoid metal bowls and pots: Because lemon is acidic, using metal cookware can sometimes leave a bitter or metallic taste. Stick to glass, ceramic, or stainless steel for the best flavor.
• Add decorations right before serving: Lemon slices or fresh herbs like mint look so pretty on top but tend to wilt or dry out if added too early.
• Be gentle folding the filling: When combining whipped cream and mascarpone, fold softly to keep the airy texture intact without deflating your cream.
• Plan your time: This lemon tiramisu needs time to chill—generally overnight is best, but at least six hours is a must so layers meld and set beautifully.

Instructions

Lemon Curd

• In a medium saucepan, whisk together the eggs, sea salt, sugar, lemon zest, and lemon juice until well blended.
• Place the saucepan over medium heat. Whisk constantly as it cooks, until thick enough to coat the back of a spoon, about 10 minutes. Avoid boiling to keep it smooth.
• Once thick, strain the curd through a fine mesh sieve or cheesecloth to remove zest bits and lumps for a silky finish.
• Return the smooth curd to the warm pan (off heat), stir in the butter until melted and fully combined.
• Pour into a glass bowl, cover with plastic wrap pressed right onto the surface to keep a skin from forming, then cool completely. Refrigerate until you’re ready to use it.

Lemon Syrup

• In a small saucepan, mix water, sugar, lemon juice, and lemon peel. Stir in limoncello if using — the alcohol cooks off, leaving the flavor behind.
• Bring to a boil, then lower to a simmer for about 5 minutes until the sugar dissolves and flavors blend. Remove lemon peel with a slotted spoon and discard.
• Take off the heat and let the syrup cool completely before using.

Filling

• Whip the heavy cream and vanilla in a large bowl until you see stiff peaks that hold their shape.
• In a separate bowl, blend mascarpone and 1 ½ cups of your lemon curd. Carefully fold in the whipped cream until smooth and fluffy without deflating.

Assembly

• Lightly dip each ladyfinger just briefly into the lemon syrup (don’t soak!), then lay a single layer in your 9×13-inch dish or similar.
• Spread half of the lemon mascarpone filling on top of the ladyfingers.
• Add another layer of dipped ladyfingers, then spread the remaining filling over those.
• Top it off with the remaining lemon curd from your batch, spreading evenly.
• For a pretty finish, decorate with thin lemon slices if you like.
• Cover and chill for at least 6 hours, preferably overnight. This lets all those flavors marry and the tiramisu to set perfectly. Then, enjoy!

Notes

• Avoid metal cookware: Acidic lemon juice can interact with metal and cause an off taste, so stick to glass or non-metal pots and bowls when making lemon curd and syrup.
• Add decorations last minute: Lemon slices and other garnishes look their best right before serving.
• Fold gently: Mixing the mascarpone and whipped cream softly keeps the filling fluffy and light.
• Give yourself enough time: The lemon curd needs to cool fully, and the assembled dessert tastes best after sitting overnight, though a minimum of 6 hours works if you’re in a hurry.

Nutrition

Calories: 744kcalCarbohydrates: 65gProtein: 11gFat: 49gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 262mgSodium: 249mgPotassium: 152mgFiber: 1gSugar: 42gVitamin A: 1710IUVitamin C: 17mgCalcium: 121mgIron: 2mg

Nutrition info is approximate and calculated automatically, so use it as a general guide.

Additional Info

Course: Dessert

Cuisine: Italian

• Avoid metal cookware: Acidity from lemons can cause a metallic taste, so choose non-metal bowls and pots when preparing curd and syrup.
• Flavorful decoration: Add lemon slices or herbs just before serving for the freshest look and taste.
• Folding technique: Gently fold the mascarpone and whipped cream to keep that fluffy texture without deflating.
• Timing matters: Plan ahead, giving the lemon tiramisu enough time to chill for the best fluffy, melded flavor — overnight works great.

• Avoid metal bowls and pots: Because lemon is acidic, using metal cookware can sometimes leave a bitter or metallic taste. Stick to glass, ceramic, or stainless steel for the best flavor.
• Add decorations right before serving: Lemon slices or fresh herbs like mint look so pretty on top but tend to wilt or dry out if added too early.
• Be gentle folding the filling: When combining whipped cream and mascarpone, fold softly to keep the airy texture intact without deflating your cream.
• Plan your time: This lemon tiramisu needs time to chill—generally overnight is best, but at least six hours is a must so layers meld and set beautifully.

Flavor Swaps and Add-Ins

• Mascarpone Cheese: If needed, cream cheese is a good stand-in. It’s tangier, but still tasty.
• Lemon Pistachio Tiramisu: Mix crushed pistachios into the mascarpone filling or sprinkle on top for a nutty crunch that pairs beautifully with lemon.
• Lemon Blueberry Tiramisu: Layer in some fresh or cooked blueberry compote between ladyfingers and filling to add a sweet-tart pop that complements the lemon curd perfectly.

Storing and Make-Ahead Advice

This lemon tiramisu is fantastic for making ahead and storing, which makes it great for entertaining or prepping in advance. If you want another lemony make-ahead option, try a No Bake Lemon Tart.

• Make-ahead: You can prepare the lemon curd up to one week before. Just chill it well, cover it tightly with plastic wrap pressed on the surface to avoid skin.
• Assemble early: Put your tiramisu together a day before or at least 6 hours ahead so those layers marry and set solidly. The same overnight rest benefits a White Chocolate Raspberry Tiramisu, too.
• Refrigerate: Store the assembled dessert covered tightly in plastic wrap or an airtight container to keep it fresh and prevent it from drying out or absorbing other fridge smells.
• Serving tip: This dessert tastes best chilled. If it’s too cold to cut easily, let it warm up at room temperature for 10–15 minutes first.
• Freezing: I don’t recommend freezing because it changes the texture of the mascarpone and ladyfingers, but if you must, wrap it super tight and thaw slowly in the fridge.

Common Questions Answered

What can I use instead of ladyfingers?

If ladyfingers are tricky to find, sponge cake or pound cake makes a great substitute. For gluten-free needs, look for gluten-free ladyfingers available in some stores or make your own.

How do I prevent the ladyfingers from becoming too soggy?

Quickly dip the ladyfingers into the lemon syrup for just a second or two; don’t soak them. This keeps them moist but still firm enough to hold layers. For a visual of the quick-dip technique, see the strawberry tiramisu recipe.

Can I use store-bought lemon curd?

Absolutely! Store-bought lemon curd works well and saves time, though homemade curd gives a brighter, fresher lemon flavor if you have the time.

Can I make lemon tiramisu without alcohol?

Yes! Simply swap out limoncello for extra lemon juice to keep the zesty kick without the boozy notes. Water also works, but it might dilute the lemon flavor a bit.

Make ahead and storage instructions

You can make the lemon curd up to a week ahead—just refrigerate well sealed. Assemble the tiramisu the day before to let those lovely flavors meld and layers firm up. Whip your cream fresh right before assembly to keep it fluffy. Store leftovers covered and refrigerated for 3 to 4 days for best taste and texture.