This Lemon Tiramisu is a bright, refreshing twist on the classic Italian dessert.
With layers of zesty lemon curd, whipped mascarpone cream, and soft ladyfingers soaked in lemon syrup, every bite is tangy, creamy, and irresistibly light.
Perfect for spring brunches, baby showers, or just when you’re craving a citrusy treat—this no-bake dessert is sure to shine.
Why You’ll Love This Lemon Tiramisu
No oven required – just mix, layer, and chill!
Bursting with real lemon flavor from homemade curd and zest
Light and creamy mascarpone filling that’s not too sweet
A crowd-pleasing dessert that’s easy to make ahead
Ingredient Highlights
Mascarpone cheese – gives that signature creamy texture without being too heavy
Heavy cream – whipped for a light and fluffy consistency
Lemon curd – homemade for a bold, bright lemon flavor
Ladyfingers – soft sponge biscuits perfect for soaking in lemon syrup
Limoncello (optional) – adds a fun citrusy kick to the soak
Fresh lemon juice + zest – intensify the citrus flavor in every layer
Pro Tips Before You Start
Make the lemon curd ahead of time—it needs to cool before layering.
Don’t over-soak the ladyfingers—a quick dip is enough.
Use cold cream and room-temp mascarpone for the smoothest mixture.
Chill the tiramisu at least 4 hours, preferably overnight, for best texture.
How to Make Lemon Tiramisu
Step 1: Make the Lemon Curd
Whisk lemon juice, zest, sugar, butter, egg, egg yolks, and salt in a saucepan over medium-low heat.
Stir constantly until thickened, about 5 minutes.
Strain the curd into a bowl to remove lumps.
Cover with plastic wrap and let cool 20–30 minutes.
Step 2: Prepare the Mascarpone Cream
In a large bowl, beat heavy cream, vanilla, lemon juice, lemon zest, lemon curd, and sugar until soft peaks form.
Add mascarpone and beat on low until smooth and combined.
Step 3: Assemble the Layers
Dip each ladyfinger briefly in lemon syrup mixed with Limoncello and lay in a single layer in a 10.5” x 7.5” pan.
Spread half the mascarpone cream over the ladyfingers.
Spoon 4 tablespoons of lemon curd on top and smooth it out.
Repeat with a second layer of dipped ladyfingers, then spread the remaining mascarpone cream on top and smooth.
Step 4: Chill and Finish
Cover tightly with plastic wrap and refrigerate for at least 4 hours (or overnight).
Before serving, spread more lemon curd over the top for a gorgeous glossy finish.
What to Serve With Lemon Tiramisu
Fresh berries or sugared lemon slices on top
Iced tea, sparkling wine, or limoncello spritz
Light savory brunch dishes like quiche or smoked salmon crostini
Variations & Substitutions
Swap Limoncello with extra lemon syrup for a non-alcoholic version.
Add a layer of crushed raspberries between the cream for a fruity twist.
Use store-bought lemon curd to save time.
Storage Tips
Store covered in the fridge for up to 3 days.
Do not freeze—the texture of the cream and curd will change.
Slice with a warm, clean knife for neat pieces.
FAQs
Can I use cream cheese instead of mascarpone?
You can, but it will be tangier and less smooth. Mascarpone is traditional for tiramisu.
Can I make it the day before?
Yes! This dessert is even better the next day after chilling overnight.
What can I use instead of Limoncello?
You can skip it or use extra lemon juice with a bit of sugar for flavor.
My lemon curd is lumpy—what happened?
The heat may have been too high or it wasn’t strained. Always cook low and slow, and strain before cooling.
Can I use store-bought lemon curd?
Absolutely—it saves time, just choose a good-quality brand for best flavor.
Do I need to bake the ladyfingers?
No baking required—they’ll soften from the lemon syrup soak.
Why is my mascarpone mixture runny?
The mascarpone may have been overmixed or too warm. Use it straight from the fridge and mix gently.
Final Thoughts
If you’re a lemon dessert lover, this Lemon Tiramisu is about to become your new favorite. It’s bright, silky, creamy, and effortlessly impressive.
Whether for a weekend dinner party or a simple family treat, this no-bake beauty always gets rave reviews.
