Lemon Tiramisu with Lemon Curd

This lemon tiramisu is tangy, zesty, creamy, and the perfect make ahead dessert. The filling has lemon curd, is so easy to make, and is packed with tangy lemon flavor. It’s a refreshing twist on a classic tiramisu, and you can add or omit limoncello (lemon liquor) as you prefer. Because this cake has lemon curd in the filling and topping, it’s packed with creamy, zesty, tangy, lemon flavor. 

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Why you will LOVE this recipe:

• Lemon curd: The lemon curd in the filling and topping make it ultra creamy and tart. 
• Easy: You can use storebought lemon curd to make it even easier but I recommend making your own as per the recipe. 
• Make ahead: This tiramisu needs to set overnight and is even better the next day or the day after. 
• Creamy: The mousse-like filling is fluffy and creamy. 

Jump to:

• Why you will LOVE this recipe:
• What makes this a tiramisu
• Why lemon curd is essential
• Soaking the ladyfingers
• What is limoncello
• What ladyfingers to use for tiramisu?
• Make ahead
• Storage instructions
• Tips for success
• Key ingredients
• How to make lemon curd
• Lemon syrup: step by step
• How to make the filling
• How to assemble
• FAQ
• Check out these other lemon recipes:
• 📖 Recipe
• 💬 Comments

What makes this a tiramisu

Traditional tiramisu filling has a whipped egg yolk filling that’s combined with mascarpone cheese. Whipped egg whites are folded in at the end to make the filling super fluffy and creamy. 

For the purposes of lemon flavour and so that you don’t have to worry about raw eggs, the raw egg yolks are replaced with lemon curd, and the whipped egg whites with whipped cream. You don’t have to worry about the bacteria risks of consuming raw eggs and it’s safe for pregnancy, the elderly, and young children. 

Why lemon curd is essential

Lemon curd gives the tiramisu so much rich lemon flavor so it’s actually the addition. I recommend making your own lemon curd (it tastes significantly better) but you can use store bought in a pinch. You will need 3 cups total of lemon curd (830g or 29oz by weight). 

Soaking the ladyfingers

Instead of using coffee and liquor to dip the ladyfingers, this recipe uses a lemon syrup and you can optionally add limoncello. 

The syrup is infused with lemon rind, lemon juice for some tartness, and an optional sprig of basil. Simmer, let cool, strain, and add limoncello if using. 

What is limoncello

Limoncello is essentially sweetened neutral alcohol (usually vodka) infused with lemon peel. It gives the tiramisu a zesty, boozy kick. It’s great for adding into lemon desserts like this tiramisu, or just drinking cold. 

What ladyfingers to use for tiramisu?

I used storebought ladyfingers for a shortcut but if you have the time, homemade is so much better. Ladyfingers are also known as savoiardi or even boudoirs. They’re a dry, finger shaped cookie, made of an eggy sponge cake batter. 

I was able to find them at the regular grocery store but you can also find them online.

If you can’t find ladyfingers, you can substitute them for golden oreos. I used chocolate oreos for this twist on a traditional tiramisu and it is such a great replacement!

Make ahead

Tiramisu is the perfect make ahead cake. It has to sit for at least eight hours or overnight for the ladyfingers to get soft and for the filling to set.

You can also prepare the lemon curd a day or two in advance of making the tiramisu.

Storage instructions

This lemon tiramisu will keep well in the fridge for up to four days. Freeze, wrapped tightly, for up to two months. It keeps really well in the freezer and tastes like ice cream when frozen.

Tips for success

1. Use non-metal dishes when dealing with lemon. The acidity in lemon will react to the metal and give the tiramisu a metallic aftertaste.
2. Whip the cream to stiff peaks and fold it into the filling very gently. This helps thicken the filling and sets the tiramisu. It adds a lot of air into the tiramisu giving it a mousse-like texture.
3. Chill the tiramisu for 8 hours or overnight to set. This allows enough time for the ladyfingers to soak through and soften up, and for the tiramisu to set.

Key ingredients

Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!

Lemon: This tiramisu is infused with lemon curd which is packed with lemon flavour. You need approximately 5 lemons total for this recipe. 4 for the lemon curd and 1 for the lemon syrup.

Eggs and yolks: The lemon curd is thickened with egg yolks and whole eggs, which creates a silky smooth thick curd.

Mascarpone: This gives the filling body and creaminess, like a traditional tiramisu. You can use cream cheese if you're in a pinch but it will taste more like cheesecake then. Ricotta won't work, it's too grainy.

Heavy whipping cream: Use cream that's 35% or higher to ensure that it will whip to stiff peaks. Whipping cream adds air into the filling making it light and creamy.

Limoncello (optional): lemon infused liquor gives this tiramisu a kick! If you don't want to use it, just omit from the recipe.

Basil (optional): I infused the lemon syrup with a sprig of basil to add a floral, earthy flavour. It helped to subtly elevate the tiramisu.

How to make lemon curd

Step 1 - If using store bought lemon curd you will need 3 cups, 800g, or 29oz by weight. 

Step 2 - In a medium saucepan, combine egg yolks, whole eggs, salt, sugar, lemon zest, and lemon juice. Whisk to combine.

Step 3 - Heat on medium heat, whisking or stirring constantly. Let the lemon curd come to a simmer and thicken - approximately one minute after simmering. 

Step 4 - Once thickened, transfer to a non-metal heat safe bowl. Add butter to the curd and let sit for a minute to melt. Stir until fully melted and smooth. Cover and refrigerate until cold and thickened.

Lemon syrup: step by step

Step 1 - While the lemon curd chills, prepare the lemon syrup. Combine water, sugar, lemon juice, peeled lemon zest, and basil (optional). 

Step 2 - Bring to a simmer on medium heat and let cool. Once cooled, strain out the lemon peels and set aside in a bowl for later. If using limoncello, add it in at this point. 

How to make the filling

Step 1 - Chill your mixing bowl and whisk in the freezer for 5 minutes. Pour heavy whipping cream into the chilled mixing bowl and whip to stiff peaks (I recommend using an electric mixer). 

Step 2 - In a large bowl, combine half of the cooled lemon curd (set aside the other half in the fridge) and all of the mascarpone cheese. Whisk until fully combined and smooth. 

Step 3 - Add whipped cream into the lemon curd mixture. Gently fold with a whisk or spatula to combine, being careful not to deflate the whipped cream. 

How to assemble

Step 1 - Have a large casserole dish ready. Dip ladyfingers into the lemon syrup one at a time, placing them in tight rows inside the baking dish. 

Step 2 - Add half the filling on top, spreading all the way to the edges. 

Step 3 - Dip ladyfingers into the syrup one by one and place in a single layer on top of the filling. Squeeze them in as tight as possible.

Step 4 - Add the rest of the filling on top of the second layer of ladyfingers. Spread it out all the way to the edge of the dish.

Step 5 - Cover and refrigerate for 8 hours or overnight to set.

Step 6 - Before serving, top with remaining lemon curd and spread all the way to the edges. Decorate with extra lemon slices (optional). Slice or scoop with a spatula and serve. 

FAQ

Check out these other lemon recipes:

Happy baking!

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