If sunshine could be turned into dessert, it would taste like this Lemon Tiramisu with Lemon Curd. This zesty twist on the classic Italian tiramisu replaces the coffee and cocoa with layers of tangy lemon curd, soft ladyfingers, and creamy mascarpone. The result? A light, citrusy, and utterly refreshing dessert that feels like a burst of summer in every bite.
Unlike traditional tiramisu, which leans on deep, rich espresso flavors, this version celebrates brightness and freshness. The homemade lemon curd adds just the right balance of sweetness and tang, while the mascarpone cream creates a velvety smooth texture that melts on the tongue. Perfect for spring gatherings, brunches, or simply treating yourself to something elegant, the Lemon Tiramisu with Lemon Curd is a show-stopping dessert that never fails to impress.
Whether you’re a citrus lover or a classic tiramisu fan looking for something new, this recipe brings the best of both worlds — Italian indulgence meets refreshing lemon bliss.
🍰 Ingredients
For the Lemon Curd:
- ½ cup fresh lemon juice (about 2–3 lemons)
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 4 tablespoons unsalted butter
For the Mascarpone Cream:
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For Assembly:
- 1 package ladyfinger cookies
- ½ cup lemonade or limoncello (for soaking)
- Powdered sugar (for dusting)
- Lemon slices or zest (for garnish)
💡 Pro Tip: Always use fresh lemon juice — bottled versions don’t have the same brightness or natural zest aroma.
🍋 How to Make Lemon Tiramisu with Lemon Curd
Step 1 – Make the Lemon Curd
In a saucepan, whisk together lemon juice, sugar, eggs, and zest. Cook over medium heat, whisking constantly until the mixture thickens (about 6–8 minutes). Remove from heat and whisk in butter until smooth. Let it cool completely before using.
Step 2 – Prepare the Mascarpone Cream
In a bowl, beat the whipping cream until soft peaks form. In another bowl, mix mascarpone, powdered sugar, and vanilla until smooth. Gently fold the whipped cream into the mascarpone mixture.
Step 3 – Assemble the Layers
Quickly dip ladyfingers in lemonade or limoncello (don’t soak too long or they’ll get mushy). Arrange one layer in the bottom of a dish. Spread half of the mascarpone cream, then a generous layer of lemon curd. Repeat with another layer of ladyfingers, mascarpone cream, and lemon curd.
Step 4 – Chill & Serve
Cover and refrigerate for at least 4 hours (overnight is best). Dust with powdered sugar and top with lemon slices or zest before serving.
🍋 Variations
– Limoncello Tiramisu: Use limoncello instead of lemonade for a boozy grown-up version.
– Berry Lemon Tiramisu: Add fresh raspberries or blueberries between the layers for a fruity burst.
– Gluten-Free Version: Use gluten-free ladyfingers.
– Mini Lemon Tiramisu Cups: Layer the dessert in small glass cups or jars for a beautiful individual presentation.
– Frozen Lemon Tiramisu: Chill the tiramisu in the freezer for a semifreddo-style summer dessert.
☀️ Cooking Notes
The key to a perfect Lemon Tiramisu with Lemon Curd lies in balancing the tartness of the lemon with the creaminess of the mascarpone. Don’t rush the chilling time — that’s when the flavors truly develop. If you make your own lemon curd (which I recommend), you can store it in the fridge for up to a week and use it for other desserts like cupcakes or pancakes.
For a richer flavor, you can substitute half of the mascarpone with cream cheese — it adds a subtle tang that pairs beautifully with the lemon layers.
This Lemon Tiramisu with Lemon Curd combines creamy mascarpone layers with bright citrus flavors that make every bite unforgettable.
🍋 Serving Suggestions
This dessert shines on any occasion — from Easter brunch to summer garden parties. Serve it chilled in a glass baking dish or in individual dessert cups topped with whipped cream and lemon zest.
Pair it with a light, sparkling drink like prosecco or a chilled glass of lemonade for the ultimate refreshing combination. It also makes a perfect ending to a seafood dinner or Mediterranean-style meal.
🎉 Party Serving Ideas
- Lemon Bar: Offer lemon tiramisu, lemon mousse, and lemon macarons for a full citrus dessert spread.
- Mini Dessert Cups: Perfect for baby showers or weddings — serve in small glasses with edible gold dust.
- Decorative Garnish: Add candied lemon slices or mint leaves for an elegant finish.
- Make It Layered: Alternate layers of curd and whipped cream for a more dramatic look.
- Picnic Friendly: Assemble in mason jars with lids for easy transport.
🧊 Make-Ahead & Storage Tips
Make Ahead: Lemon tiramisu can be made up to 2 days in advance — it actually tastes better as it chills.
Storage: Store covered in the refrigerator for up to 4 days.
Freezing: Freeze without the garnish for up to 2 weeks. Thaw overnight in the fridge before serving.
Serving Tip: Dust with powdered sugar only before serving to keep the surface fresh and bright.
⚠️ Common Mistakes to Avoid
- Over-soaking the ladyfingers: They’ll become soggy and collapse.
- Using bottled lemon juice: Always use fresh — the flavor is unmatched.
- Skipping the chill time: It’s essential for structure and flavor blending.
- Not folding the cream gently: Overmixing deflates the mascarpone mixture.
- Using too much curd: Keep layers balanced to avoid overpowering the cream.
💡 Tips for Success
– Chill your mixing bowl before whipping cream — it helps it firm faster.
– Taste your lemon curd before layering — adjust sugar or lemon juice as needed.
– For stronger lemon flavor, add extra zest to the mascarpone cream.
– Add a dusting of crushed amaretti cookies on top for a crunchy contrast.
– Always refrigerate for at least 4 hours for best texture.
⏰ Prep Time
| Stage | Duration |
|---|---|
| Preparation | 20 minutes |
| Assembly | 15 minutes |
| Chill Time | 4 hours |
| Total Time | ~4 hours 35 minutes |
🥄 Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Carbohydrates | 36 g |
| Sugar | 28 g |
| Fat | 18 g |
| Protein | 5 g |
🍋 The Secret to a Perfect Lemon Tiramisu with Lemon Curd
The secret is patience — the longer it chills, the more the flavors harmonize. The lemon curd becomes slightly absorbed by the ladyfingers, turning them soft but not soggy, while the mascarpone cream keeps everything balanced and silky.
Another tip is to serve it slightly cold, not frozen. This enhances the creaminess and ensures the lemon aroma bursts through with every bite.
❓ FAQs
Can I use store-bought lemon curd? Yes, but homemade tastes brighter and less sweet.
Can I make it alcohol-free? Absolutely — use lemonade or lemon syrup instead of limoncello.
Can I use cream cheese instead of mascarpone? Yes, but it will be a little tangier.
How long does it last in the fridge? Up to 4 days.
Can I freeze it? Yes, freeze in an airtight container up to 2 weeks.
🍋 More Zesty Dessert Ideas
🔗 Related Articles (with Outbound Links)
- How to Make Lemon Curd – Sally’s Baking Addiction
- Tiramisu Variations – The Spruce Eats
- Italian Desserts You’ll Love – Delish
- Lemon Desserts for Spring – Taste of Home
🍋 Conclusion
The Lemon Tiramisu with Lemon Curd is more than a dessert — it’s a celebration of freshness, lightness, and pure indulgence. The creamy mascarpone layers meet tangy lemon curd in perfect harmony, creating a dessert that feels elegant yet effortless.
It’s a modern take on the Italian classic, made for sunny days and special moments. Whether served at a dinner party or enjoyed quietly with a cup of tea, this tiramisu will brighten your day with every zesty spoonful. 🍋✨
The Lemon Tiramisu with Lemon Curd is truly a dessert that captures the essence of sunshine, sweetness, and elegance.
