This lemon tiramisu balances bright citrus with rich cream. It feels light on the fork and melts on the tongue. The lemon curd cuts the sweetness and leaves a fresh, zesty finish. Soft, coffee-dipped ladyfingers add gentle structure and a hint of warmth. It’s a lovely dessert for gatherings, sunny brunches, or a simple weeknight treat.
Recipe Information
- Prep Time: 20 minutes
- Cook Time (chill time): 4 hours
- Total Time: 4 hours 20 minutes
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 490 kcal
- Protein: 4 g
- Carbohydrates: 51 g
- Fat: 28 g
- Fiber: 1 g
- Sugar: 32 g
- Sodium: 180 mg
Why Make This Mouthwatering Lemon Tiramisu
This dessert is bright, creamy, and refreshingly tangy. The lemon curd lends a silkiness and a tart kick. The mascarpone and whipped cream give it a soft, smooth texture. The soaked ladyfingers add a light sponge feel and gentle coffee aroma. If you like creamy textures with a zesty lift, try this — and you might also enjoy a savory creamy dish like this creamy healthy tuna pasta salad for a contrast in meals.
How to Make Mouthwatering Lemon Tiramisu
You will whip the cream, fold in the mascarpone and lemon curd, dip the ladyfingers in coffee mixed with lemon juice, layer, chill, and finish with zest. Work gently when folding to keep the mixture light. Chill long enough so flavors meld and texture firms.
Ingredients:
- 1 cup heavy cream
- 8 oz mascarpone cheese
- 1 cup lemon curd
- 1/2 cup sugar
- 1 cup brewed coffee, cooled
- 1/2 cup lemon juice
- 1 pack ladyfinger cookies
- Zest of 1 lemon for garnish
Directions:
Step 1: Preparation
In a bowl, chill the mixing bowl and whisk for 5 minutes if possible. Pour the heavy cream into the bowl. Add the sugar. Whip the cream until soft peaks form. The cream should be smooth and hold shape without being grainy.
Step 2: Mixing
Gently fold in the mascarpone cheese and lemon curd into the whipped cream. Use a spatula and slow motions. Mix until smooth and even. Taste and adjust sweetness if needed.
Step 3: Cooking
Mix the cooled brewed coffee with the lemon juice in a shallow bowl. Briefly dip each ladyfinger into the coffee-lemon mix — do not soak. Layer dipped ladyfingers in your serving dish in a single layer. Spread half of the lemon mascarpone mixture over the ladyfingers. Add another layer of dipped ladyfingers. Spread the remaining mascarpone mixture on top.
Step 4: Finishing
Cover the dish tightly and chill in the refrigerator for at least 4 hours, or overnight for best flavor. Before serving, grate the lemon zest over the top. Slice and serve chilled.
How to Serve Mouthwatering Lemon Tiramisu
Serve chilled on a dessert plate. Garnish each slice with extra lemon zest or a thin lemon slice. Pair it with light tea, espresso, or sparkling wine. It works well at brunch, after a summer meal, or as an elegant ending to dinner parties.
How to Store Mouthwatering Lemon Tiramisu
- Refrigerate: Store covered for up to 3 days. The texture is best within 24–48 hours.
- Freeze: You can freeze for up to 1 month. Wrap tightly in plastic and foil. Thaw in the refrigerator overnight before serving.
- Tip: If storing, add fresh lemon zest only when ready to serve to keep the aroma bright.
Expert Tips for Perfect Mouthwatering Lemon Tiramisu
- Whip the cream to soft peaks only. Over-whipping makes the mixture grainy.
- Use cold bowls and beaters to help cream whip quickly.
- Dip ladyfingers very briefly — a quick 1–2 second dunk prevents sogginess.
- Taste the lemon mascarpone before assembling; add a bit more lemon curd or sugar to balance acidity.
- For extra depth, add 1–2 tablespoons of Limoncello to the coffee-lemon soaking mix.
- Use room-temperature mascarpone to avoid lumps when folding.
- Chill thoroughly so the dessert sets and slices cleanly.
Delicious Variations
- Meyer Lemon Tiramisu: Swap regular lemon curd for Meyer lemon curd for a sweeter, floral note.
- Limoncello Boost: Add a splash of Limoncello to the coffee mix for adult flavor.
- Berry Layer: Add a thin layer of macerated raspberries between layers for a fruity contrast.
- Gluten-free: Use gluten-free ladyfingers or thin gluten-free sponge cake.
- Lighter Version: Replace half the heavy cream with thick Greek yogurt for a tangier, lighter filling.
Frequently Asked Questions
- Can I make this the day before?
- Yes. Make it the day before and chill at least 4 hours or overnight. Flavor improves and texture firms. Add fresh zest before serving.
- What can I use instead of mascarpone?
- Use cream cheese thinned with a little heavy cream (blend 3 parts cream cheese to 1 part cream). Mascarpone gives the best texture, but this substitute works in a pinch.
- Do I have to use coffee?
- No. The coffee adds warmth and depth. For a non-coffee version, use extra lemon juice mixed with water or a mild tea like chamomile.
- How long should ladyfingers soak?
- Dip each ladyfinger for 1–2 seconds. They should be moist but not falling apart. Faster dips keep the dessert light.
- Can I freeze slices?
- Yes. Wrap slices tightly and freeze up to 1 month. Thaw in the fridge overnight. Texture softens slightly after freezing.
- Is store-bought lemon curd okay?
- Absolutely. High-quality store-bought curd saves time. Homemade curd can be brighter, but both work well.
- Can I reduce sugar?
- You can reduce the added sugar by up to 25% if your lemon curd is very sweet. Taste the filling before assembling and adjust.
Conclusion
This lemon tiramisu is bright, creamy, and simple to make. It blends zesty lemon with rich mascarpone for a light, refreshing dessert that pleases a crowd. If you want a slightly different lemon take, check out this Meyer Lemon Tiramisu: A Light and Zesty Dessert – Rana’s Recipe for more inspiration. Give this recipe a try—your guests will love the fresh citrus and silky texture.
Print
Mouthwatering Lemon Tiramisu
- Total Time: 260 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful lemon tiramisu that balances bright citrus flavors with rich cream for a refreshing, zesty dessert.
Ingredients
- 1 cup heavy cream
- 8 oz mascarpone cheese
- 1 cup lemon curd
- 1/2 cup sugar
- 1 cup brewed coffee, cooled
- 1/2 cup lemon juice
- 1 pack ladyfinger cookies
- Zest of 1 lemon for garnish
Instructions
- In a bowl, chill the mixing bowl and whisk for 5 minutes if possible. Pour the heavy cream into the bowl and add the sugar. Whip the cream until soft peaks form.
- Gently fold in the mascarpone cheese and lemon curd into the whipped cream until smooth.
- Mix the cooled brewed coffee with the lemon juice in a shallow bowl. Briefly dip each ladyfinger into the coffee-lemon mix and layer them in the serving dish. Spread half of the lemon mascarpone mixture over the ladyfingers.
- Add another layer of dipped ladyfingers and spread the remaining mascarpone mixture on top. Cover and chill in the refrigerator for at least 4 hours.
- Before serving, grate the lemon zest over the top, slice, and serve chilled.
Notes
Add fresh lemon zest just before serving to maintain its bright aroma.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 32g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
