Recipes Desserts Specialty Dessert Recipes Tiramisu Recipes Lemon Tiramisu 4.7 (3) 1 Review 1 Photo Lemon tiramisu is made with lemon curd, lemon syrup, and mascarpone cheese. Leftovers keep in the refrigerator for 3 days. By Emily Nienhaus Emily Nienhaus Emily is a recipe developer at Dotdash Meredith with a focus on food trends, and inventing new ways to bring interesting flavors to your dinner table. When not in the kitchen Emily enjoys hiking, camping and spending time with friends, although these hobbies always lead back to food being the focus. Allrecipes' editorial guidelines Updated on February 15, 2024 Tested by Linda Brewer Tested by Linda Brewer Linda Brewer is an advocate for others to pursue their culinary interests through new cooking methods and experiencing culturally diverse foods. Her joy of hiking gives her a special interest in camp-friendly recipes for both her personal and professional cooking. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 1 Prep Time: 45 mins Additional Time: 6 hrs 15 mins Total Time: 7 hrs Servings: 14 Yield: 1 9x13-inch dish Jump to Nutrition Facts Jump to recipe Lemon tiramisu is the perfect make-ahead dessert. A bright twist on classic Italian tiramisu, this refreshing recipe will never disappoint. Lemon Tiramisu Ingredients These are the ingredients you’ll need to make this homemade lemon tiramisu recipe: For the lemon curd: lemon juice, white sugar, whole eggs, egg yolks, salt, unsalted butter, and vanilla extractFor the syrup: white sugar, lemon peel, lemon juice, and limoncello liqueurFor the mascarpone layer: heavy cream, powdered sugar, mascarpone cheese, lemon zest, and lady fingers Dotdash Meredith Food Studios How to Make Lemon Tiramisu You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make lemon tiramisu: Make the lemon curd. Make the mascarpone layer. Assemble the lemon tiramisu.Cover and chill before serving. Cook's Notes Be sure to use a non-reactive (such as stainless steel, ceramic, glass or metal cookware with enamel coatingl) pan when making the lemon curd. The acid from the lemon juice can react with aluminum pans giving the end product an off flavor. To quickly cool this mixture, place the bowl of curd in a large bowl filled with ice water. Stir occasionally, to help cool the mixture. Replace ice as needed and be careful that water from your ice bath does not get into the lemon curd. If you like, you can substitute 2 (12.7 ounce) jars purchased lemon curd or you can make two recipes of Microwave Lemon Curd. Cost-Saving Tips Lemon tiramisu is the perfect dessert for special occasions. To save money, try one of these cost-saving tips: This lemon tiramisu recipe, when made in a 9x13-inch pan, makes 14 servings. If you’re serving fewer people, though, you can easily divide the recipe and cut costs. Like so many delicious things, limoncello can be pricey. Making limoncello at home isn’t exactly a quick process (it can take anywhere from a few weeks to a few months), but it’s surprisingly easy. Making homemade limoncello is fun and rewarding — and it costs a lot less than the store-bought stuff! No mascarpone? No problem! You can make an easy mascarpone substitute at home with just three ingredients you likely already have on hand. Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 14 servings Lemon Curd 1 1/2 cups lemon juice 2 cups white sugar 4 eggs 4 egg yolks 1/8 teaspoon salt 1 cup unsalted butter, cut into cubes 1/2 teaspoon vanilla extract Syrup 1 1/2 cups white sugar 3 (1-inch) strips of lemon peel 1/2 cup lemon juice 2/3 cup limoncello liqueur Mascarpone Layer 2 cups heavy cream 1/2 cup powdered sugar 24 ounces mascarpone cheese 1 tablespoon lemon zest 10 ounces crisp ladyfingers (about 39 larger or 57 smaller ladyfingers) Directions Gather Ingredients. Dotdash Meredith Food Studios For Lemon Curd: Combine lemon juice, 2 cups white sugar, eggs, egg yolks, and salt in a large non-reactive saucepan. Dotdash Meredith Food Studios Cook, stirring constantly, over medium until mixture thickens and starts to bubble. Cook over medium-low heat for 2 minutes more. Remove from heat. Dotdash Meredith Food Studios Strain through a fine mesh sieve into a medium bowl. Dotdash Meredith Food Studios Stir in butter and vanilla. Cover surface with plastic wrap. Refrigerate 1 to 2 hours or until chilled**. (Lemon curd can be made up to a week ahead.) Reserve 1/4 cup lemon curd before assembling tiramisu. Dotdash Meredith Food Studios For Syrup: Combine 1 1/2 cup sugar, lemon peel, lemon juice and limoncello in a small non-reative* saucepan. Bring to a boil over medium-high heat, stirring occasionally. Cook until sugar melts. Recipe Tip Remove the zest from the lemons before juicing them, You will need 3 (1-x 2 ½ inch) strips for the lemon syrup and 1 tablespoon zest for the mascarpone layer. Dotdash Meredith Food Studios Discard the lemon peel. Transfer syrup to a glass bow or 4-cup glass measuring cup. Set syrup aside to cool. Dotdash Meredith Food Studios For Mascarpone Layer: Beat cream and powdered sugar in a large bowl until stiff peaks form. Set aside. Dotdash Meredith Food Studios Beat mascarpone and lemon zest in an extra-large bowl until combined and creamy. Fold in 3/4 cup lemon curd. Dotdash Meredith Food Studios Fold the whipped cream into the mascarpone mixture in three batches, folding gently until everything is combined. Dotdash Meredith Food Studios Arrange half of the ladyfingers in a single layer on the bottom of a 9x13-inch baking dish, trimming ladyfingers as needed. Generously brush or drizzle half the syrup over the ladyfingers. Dotdash Meredith Food Studios Top the ladyfingers with half of the remaining lemon curd. Dotdash Meredith Food Studios Layer half of the mascarpone filling over lemon curd. Dotdash Meredith Food Studios Repeat with remaining lady fingers, lemon curd, and mascarpone filling. Dotdash Meredith Food Studios Drizzle reserved lemon curd over tiramisu. (You will use about 10 oz. ladyfingers. Save remaining ladyfingers for another purpose.) Dotdash Meredith Food Studios Cover with plastic wrap and chill in the refrigerator at least 8 hours or overnight before serving. Slice and enjoy! Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 817 Calories 53g Fat 76g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 14 Calories 817 % Daily Value * Total Fat 53g 68% Saturated Fat 31g 155% Cholesterol 304mg 101% Sodium 320mg 14% Total Carbohydrate 76g 28% Dietary Fiber 1g 2% Total Sugars 62g Protein 9g 19% Vitamin C 7mg 7% Calcium 98mg 8% Iron 1mg 8% Potassium 194mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.