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A fresh and sunny spin on classic tiramisu featuring homemade zesty lemon curd, a whipped mascarpone and cream filling replacing raw eggs, and soft ladyfingers soaked in lemon syrup. Light, safe, and perfect for family or friends, it serves 12 and is best chilled overnight.

Ingredients

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

Instructions

  1. Lemon Curd: 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 and coats the back of a spoon, about 10 minutes, avoiding boiling.
  3. Strain the thickened curd through a fine-mesh sieve or cheesecloth to remove zest bits and lumps.
  4. Return strained curd to warm pan off heat and stir in butter until melted and fully combined.
  5. Pour curd into glass bowl, cover with plastic wrap pressed onto the surface to avoid skin, cool completely, then refrigerate until ready to use.
  6. Lemon Syrup: Combine water, sugar, lemon juice, and lemon peel in a small saucepan; stir in limoncello if using.
  7. Bring syrup to boil, then simmer about 5 minutes until sugar dissolves and flavors blend; remove and discard lemon peel.
  8. Remove syrup from heat and let cool completely before use.
  9. Filling: Whip heavy cream and vanilla in a large bowl until stiff peaks form.
  10. In a separate bowl, blend mascarpone with 1 ½ cups lemon curd until smooth.
  11. Carefully fold whipped cream into mascarpone-lemon curd mixture until smooth and fluffy without deflating.
  12. Assembly: Lightly dip each ladyfinger briefly into cooled lemon syrup (do not soak) and arrange a single layer in a 9×13-inch dish.
  13. Spread half of lemon-mascarpone filling over ladyfingers.
  14. Dip another layer of ladyfingers in syrup, arrange over filling.
  15. Spread remaining filling over second ladyfinger layer.
  16. Spread remaining lemon curd evenly over top layer.
  17. Decorate with thin lemon slices if desired.
  18. Cover and chill at least 6 hours or preferably overnight to let flavors meld and set.

Notes

Avoid metal cookware because acidic lemon juice can cause a metallic taste; use glass, ceramic, or stainless steel instead., Add lemon slices or fresh herbs like mint only just before serving for best appearance and freshness., Fold mascarpone and whipped cream gently to keep the filling fluffy and light without deflating., Plan ahead; chill tiramisu overnight or at least 6 hours for best flavor and consistency.

Nutrition

Find it online: https://gingerbaking.com/lemon-tiramisu-recipe-with-lemon-curd/