If you love classic tiramisu but you’re craving something just a little more refreshing, you’re in for a treat with Lemon Tiramisu. Imagine silky mascarpone, vibrant lemon curd, and soft ladyfingers getting a sunny makeover that’s equal parts luscious and tangy. It’s a dessert that feels as bright and uplifting as a spring day, guaranteed to bring a smile to anyone lucky enough to get a slice. Lemon Tiramisu is a crowd-pleaser at any table, effortlessly combining creamy richness with citrusy zing in every dreamy bite.

Ingredients You’ll Need

Ingredients You’ll Need

This Lemon Tiramisu comes together with a collection of simple, wholesome ingredients that each play an essential role. From zesty citrus to pillowy mascarpone and those all-important ladyfingers, every element adds a layer of flavor or texture that makes this dessert sing.

Lemons: Freshly-squeezed lemon juice and zest give the tiramisu its signature brightness and invigorating aroma.
Granulated Sugar: Sweetens the lemon syrup, curd, and filling, perfectly balancing the zingy citrus.
Egg Yolks & Whole Egg: Make the lemon curd velvety, rich, and glossy.
Unsalted Butter: Adds silkiness to the lemon curd and rounds out its flavors.
Heavy Cream: Gets whipped to stiff peaks, adding dreamy lightness to the mascarpone layer.
Mascarpone Cheese: The heart of tiramisu, this creamy cheese makes the filling irresistibly smooth.
Vanilla: A hint of vanilla enhances the other flavors without overpowering them.
Salt: Just a pinch brings out all the sweet and citrusy notes beautifully.
Ladyfingers (Savoiardi): These are key—they soak up the lemon syrup and provide that signature, soft-yet-firm tiramisu base.
Water: For the lemon syrup, it helps mellow the citrus while making the sponge perfectly moist.

How to Make Lemon Tiramisu

Step 1: Make the Lemon Syrup

Begin your Lemon Tiramisu adventure by preparing the lemon syrup. Combine lemon juice, water, sugar, and zest in a saucepan and bring the mixture to a gentle simmer. The aroma will make your kitchen smell like a citrus grove! Let it simmer until slightly reduced, then strain and cool for a clean, vibrant soaking liquid for your ladyfingers.

Step 2: Prepare the Lemon Curd

Now for the tangy heart of your dessert! In a saucepan, whisk together the egg yolks, whole egg, and sugar before stirring in more lemon juice, zest, and a pinch of salt. Add the butter, then cook everything gently over medium-low heat, stirring constantly, until you have a thick, glossy curd. Strain it to banish any lumps, cover, and chill—patience will reward you with ultra-smooth curd.

Step 3: Create the Mascarpone Filling

Set up your stand mixer and whip the cream until soft, cloud-like peaks form. Then switch gears: beat together mascarpone, sugar, some lemon syrup, and vanilla until just combined, then gently fold in the whipped cream. This creates a light, tangy, and perfectly rich filling that will layer beautifully in your Lemon Tiramisu.

Step 4: Assemble the Lemon Tiramisu

The fun part! Quickly dip each ladyfinger into cooled lemon syrup (don’t let them linger) and snugly line the base of your dish. Spread half the lemon curd over, followed by half the mascarpone mixture. Add a second layer of syrup-soaked ladyfingers, top with the remaining lemon curd, then the rest of the mascarpone. Pipe on swirls or dollops with any leftover filling for an elegant finish. Cover and refrigerate for at least 6 hours to let all those luscious layers meld.

How to Serve Lemon Tiramisu

Garnishes

A Lemon Tiramisu just begs for some extra flair! Fresh lemon zest, delicate curls of white chocolate, or a scattering of edible flowers can make each slice even more inviting. For a simple but stunning look, dust with powdered sugar or zest just before serving for that touch of sunny brightness.

Side Dishes

Keep things light and fresh! Serve slices of Lemon Tiramisu after a meal of grilled fish, a fresh caprese salad, or simple roasted vegetables. If you want to double down on the citrusy theme, a bowl of mixed berries makes a lovely, tart contrast that everyone will love alongside their creamy dessert.

Creative Ways to Present

For an impressive twist, try assembling your Lemon Tiramisu in individual glasses or small jars—perfect for picnics or dinner parties. You can even layer the components in a trifle bowl for a show-stopping centerpiece. For mini bites, make a batch in a muffin tin for irresistible tiramisu “cups” that guests can grab and go!

Make Ahead and Storage

Storing Leftovers

Lemon Tiramisu actually improves as it sits, so don’t hesitate to stash leftovers in the fridge! Just cover the dish tightly with plastic wrap and it will stay beautifully fresh and creamy for up to three days. It’s a wonderful treat to have on hand for a weekend nibble or a middle-of-the-night snack.

Freezing

If you want to prepare ahead, you can freeze Lemon Tiramisu with excellent results. Assemble as usual in a freezer-safe container, then wrap well with plastic and foil. It will keep for about a month. Before serving, simply thaw overnight in the fridge and serve chilled for the same soft, dreamy texture.

Reheating

Tiramisu is best enjoyed cold or at cool room temperature, so there’s no actual reheating needed. If it’s been frozen, let it thaw slowly in the fridge. Avoid warming it in the microwave or oven, as that will melt the mascarpone and make the layers weep!

FAQs

Can I make Lemon Tiramisu without eggs?

Absolutely! For the lemon curd layer, you can use eggless lemon curd or even a thick store-bought lemon spread for a quicker version. Keep in mind that eggs give the curd its traditional richness, but the flavors will still shine without them.

What can I use instead of mascarpone?

If mascarpone is hard to find, you can substitute with a mix of cream cheese and a bit of heavy cream blended until smooth. Greek yogurt can work in a pinch, but the texture and flavor will change a little.

How do I keep the ladyfingers from getting soggy?

The trick is to dip the ladyfingers in the lemon syrup very quickly, just a second or two. You want them lightly soaked but still holding their shape, so they absorb the flavors without turning mushy.

Can I use bottled lemon juice?

Fresh lemon juice is always best for Lemon Tiramisu, as it brings a brightness and flavor bottled juice can’t quite match. But if you’re in a pinch, bottled will work—just add a bit more zest to compensate for flavor.

How far in advance can I make Lemon Tiramisu?

This dessert is perfect for prepping ahead! Make it up to 24 hours in advance to let the flavors meld and the texture set. In fact, it gets even better as it chills, so don’t be shy about getting ahead of your gathering.

Final Thoughts

There’s something magical about Lemon Tiramisu—the way it balances creamy indulgence with sunshiny brightness is pure dessert bliss. If you’ve never tried this twist, don’t wait another day! Give it a whirl, share it with friends and family, and let this lively treat become your new favorite. Happy baking!