This Lemon Tiramisu is made with layers of tart homemade lemon curd, light mascarpone cream, and ladyfingers dipped in lemon syrup.
This Lemon Tiramisu is a bright and refreshing twist on the classic Italian dessert. It replaces coffee with a zesty lemon syrup and tangy lemon curd, layered between clouds of smooth lemon mascarpone cream.
Because this recipe is extra stable, it holds its shape perfectly for up to 48 hours. It is the ideal make-ahead dessert for any spring or summer gathering.
This tiramisu is made with no coffee, no eggs, no alcohol (limoncello is optional), and is a no-bake dessert that is super easy to assemble.
Try other flavors: Strawberry Tiramisu, Tiramisu Cups, or Eggless Tiramisu.
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Why this recipe works
- No-Egg Method: Using a whipped mascarpone base instead of raw egg yolks makes this dessert safer, easier to prepare, and more stable in the fridge.
- Balanced Flavor: The tartness of the lemon curd cuts through the rich mascarpone cream, ensuring the dessert stays light rather than overly sweet.
- Better with Time: This dessert actually tastes better as it sits, making it a stress-free option to prep a day or two in advance.
- Make-Ahead Stability: The cream is thick enough to soften the ladyfingers without becoming runny, allowing you to prep it up to two days in advance.
- Customizable Soak: The ladyfingers are dipped in a zesty lemon syrup. You can add a splash of limoncello for a classic kick or leave it out to keep it family-friendly.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the Lemon Curd
- Granulated Sugar: Sweetens the curd and provides the structure needed for a thick, jam-like consistency.
- Eggs: Act as the primary thickening agent, creating a stable, rich custard base.
- Fresh Lemon Juice: Provides the necessary acidity to balance the sugar and sets the curd.
- Lemon Zest: Contains essential oils that deliver the concentrated "bright" citrus flavor.
- Unsalted Butter: Emulsifies into the hot curd to create a smooth, creamy mouthfeel and a glossy shine.
For the Mascarpone Cream
- Mascarpone Cheese: Adds a dense, buttery richness and provides the structural "body" to the cream layers.
- Heavy Whipping Cream: Aerates the mixture, turning dense cheese into a light, fluffy mousse.
- Powdered Sugar: Sweetens the cream while dissolving instantly to maintain a silky, grit-free texture.
- Vanilla Extract: Acts as a flavor enhancer to round out the sharp acidity of the lemon.
For the Assembly
- Ladyfingers (Savoiardi): Serve as the "sponge" layers, absorbing liquid while maintaining enough structure to be sliced.
- Fresh Lemon Juice: Provides a bright, natural citrus flavor. Always use fresh lemons for the best results!
- Lemon Zest: Adds an extra punch of lemon aroma and deep citrus oils.
- Limoncello (Optional): Add a splash for an authentic Italian kick, or skip it to keep this dessert family-friendly.
Remove from heat and immediately whisk in the cold, cubed butter until glossy and smooth.
Transfer to a glass bowl, press plastic wrap directly onto the surface to prevent a skin, and refrigerate until completely cold (at least 2 hours).
Make the Lemon Syrup
In a small saucepan, combine the water, sugar, lemon juice, and lemon zest. Place over medium heat and stir until the sugar is completely dissolved. Remove from the heat and let it cool.
If you are using limoncello, stir it in once the syrup is cool.
Prepare the Mascarpone Cream
In a large bowl, whisk the room-temperature mascarpone cheese, granulated sugar, lemon juice, lemon zest, and vanilla extract until smooth.
Pour the cold heavy cream into the same bowl. Start your mixer on low to combine, then increase to medium-high.
Once the cream reaches soft peaks, add the lemon curd and continue to whip until the mixture reaches stiff peaks.
Note: Be careful not to over-whip; the mascarpone will firm up quickly once the cream is added.
Assemble and Top
Briefly dip ladyfingers into the lemon syrup (1 second per side). Line the bottom of your dish.
Spread half of your mascarpone cream over the ladyfingers, then spoon a layer of lemon curd directly on top of the cream.
Add another layer of dipped ladyfingers, then the remaining mascarpone cream. Chill for at least 8 hours.
Cover and refrigerate for at least 8 hours. This resting time allows the ladyfingers to soak up the moisture and become cake-like.
Spread a final, smooth layer of lemon curd over the very top.
Expert Tips
- The Temperature Rule: Your mascarpone must be at room temperature to avoid lumps, but your heavy cream must be ice-cold to achieve maximum volume.
- Don't Over-Soak: Ladyfingers are like sponges. A "one-Mississippi" dip per side is all you need. If they are dripping, the dessert will become watery as it sets.
- The "Sieve" Secret: Always strain your lemon curd. Even if you think it's smooth, the sieve catches tiny bits of cooked egg and zest, ensuring a professional, velvety mouthfeel.
- Whip with Caution: Because mascarpone has a very high fat content, it can turn into butter quickly. Stop your mixer the moment you see stiff, stable peaks.
Troubleshooting
Why is my cream grainy? This usually happens if the mascarpone was too cold when you started or if the mixture was over-beaten. If it’s just starting to look grainy, hand-whisk in 1 tablespoon of liquid heavy cream to smooth it out.
My lemon curd didn't thicken. What happened? You likely removed it from the heat too early. It needs to reach 180°F (82°C). If it's cold and still runny, you can reheat it gently while whisking, but it’s easier to ensure it’s thick before the initial chill.
How do I prevent the ladyfingers from being crunchy? If the ladyfingers are still hard after 8 hours, they weren't dipped long enough. However, the moisture from the lemon curd and cream usually softens them overnight.
Faq's
No! This no-bake tiramisu is made with no eggs in the cream and no coffee. It does contain eggs in the ladyfingers and the lemon curd, though.
To prevent your dessert from becoming soggy, make sure that you dip your ladyfinger for 1-2 seconds and do not soak it for a few seconds.
You can find mascarpone cheese in the deli section of your grocery store, where all the cheeses, hummus, and meat products.
It features ladyfingers soaked in limoncello and lemon syrup, layered with lemon curd and lemon-flavored mascarpone cream.
The secret to making good tiramisu is using high-quality ingredients and taking the time to do it right. Real mascarpone, and letting the tiramisu chill for several hours (or overnight) helps the flavors blend and the texture set perfectly.
Storing & Making Ahead
Make Ahead: This dessert is actually better when made 24 hours in advance. The ladyfingers need that time to soften into a cake-like texture.
Storing: Keep in the refrigerator, tightly covered with plastic wrap or in an airtight container, for up to 4 days.
Freezing & Thawing
You can freeze Lemon Tiramisu for up to 2 months. Freeze it uncovered for 2 hours until the top curd layer is firm, then wrap tightly in plastic and foil. Thaw in the fridge overnight before serving.
Substitutions
Gluten-Free: Swap standard ladyfingers for gluten-free ladyfingers. Use a very quick dip to prevent them from becoming overly soft.
Store-Bought Lemon Curd: Use two 10–12 oz jars of high-quality curd. Stir before assembly to ensure it spreads smoothly.
Alcohol-Free: Replace Limoncello with an equal amount of lemon syrup or fresh orange juice.
Mascarpone Alternative: Use full-fat brick cream cheese. Ensure it is at room temperature to maintain a smooth, lump-free consistency.
Sugar Swap: Use caster sugar in the curd for faster dissolving, or powdered sugar in the cream for increased stability.
Variations
Orange Tiramisu: Replace all lemon juice and zest with orange. Swap Limoncello for Grand Marnier or Cointreau to create a sweeter, floral profile.
Berry Lemonade: Layer fresh raspberries or sliced strawberries directly over the internal lemon curd layer for added texture and a "pink lemonade" finish.
Individual Jars: Assemble in small mason jars or glass cups. This is ideal for portion control and eliminates the need for slicing.
Equipment
- Heavy-Bottomed Saucepan: Ensures even heat to prevent scorching.
- Fine Mesh Sieve: Essential for straining curd to a smooth texture.
- Electric Hand Mixer: Necessary for achieving stable, stiff peaks.
- Large Mixing Bowl: Required for the one-bowl cream method.
- Shallow Dish: Facilitates quick, even dipping of ladyfingers.
- 9x13 or 9x9 Glass Dish: Best for showcasing layers.
- Offset Spatula: For level spreading of cream and curd.
- Digital Thermometer: To verify the curd reaches 180°C / 82°C.
Related Recipes
- Limoncello Mascarpone Cake – Tender crumb cake topped with mascarpone cream and lemon curd.
- Lemon Tart – Buttery pastry crust filled with zesty lemon curd.
- Lemon Poppy Seed Muffins – Moist, fluffy muffins with lemon glaze and poppy seeds.
Review & Connect
Review: Leave a rating and comment below if you enjoyed this recipe. Socials: Follow on Facebook, Instagram, and Pinterest. Save: Pin this recipe to Pinterest for later.
📖 Recipe
Lemon Tiramisu W/ Lemon Curd
Ingredients
Mascarpone cream
- 2 cups Heavy cream cold
- 4 tablespoon Lemon juice Fresh
- 2 tablespoon Lemon zest Fresh
- ½ cup lemon curd
- ⅔ cup Granulated sugar
- 1 teaspoon Vanilla extract
- 15.87 oz Mascarpone cheese room temp
- 27 Ladyfingers
Lemon syrup
- 1 teaspoon Lemon zest Fresh
- 3 tablespoon Lemon juice Fresh
- ¾ cup Water
- ⅓ cup Granulated sugar
- 3 tablespoon Limoncello
Lemon curd
- ⅓ cup Lemon juice Fresh
- 1 tablespoon Lemon zest Fresh
- ⅔ cup Granulated sugar
- ⅓ cup Butter unsalted
- ¼ teaspoon Kosher salt
- 1 Egg
- 3 Egg yolks
Instructions
Make the lemon curd
- Combine eggs, sugar, lemon juice, and zest in a heavy-bottomed saucepan over medium-low heat.
- Whisk constantly for 5–7 minutes until the mixture reaches 180°F (82°C) or is thick enough to coat the back of a spoon.
- Remove from heat and immediately whisk in the cold, cubed butter until glossy and smooth.
- Transfer to a glass bowl, press plastic wrap directly onto the surface to prevent a skin, and refrigerate until completely cold (at least 2 hours).
Make the lemon syrup
- In a small saucepan, combine the water, sugar, lemon juice, and lemon zest. Place over medium heat and stir until the sugar is completely dissolved. Remove from the heat and let it cool.
- If you are using limoncello, stir it in once the syrup is cool.
Prepare the Mascarpone Cream
- In a large bowl, whisk the room-temperature mascarpone cheese, granulated sugar, lemon juice, lemon zest, and vanilla extract until smooth.
- Pour the cold heavy cream into the same bowl. Start your mixer on low to combine, then increase to medium-high.
- Once the cream reaches soft peaks, add the lemon curd and continue to whip until the mixture reaches stiff peaks.
- Note: Be careful not to over-whip; the mascarpone will firm up quickly once the cream is added.
Assemble and Top
- Briefly dip ladyfingers into the lemon syrup (1 second per side). Line the bottom of your dish.
- Spread half of your mascarpone cream over the ladyfingers, then spoon a layer of lemon curd directly on top of the cream.
- Add another layer of dipped ladyfingers, then the remaining mascarpone cream. Chill for at least 8 hours.
- Cover and refrigerate for at least 8 hours. This resting time allows the ladyfingers to soak up the moisture and become cake-like.
- Spread a final, smooth layer of lemon curd over the very top.
Notes
- The Temperature Rule: Your mascarpone must be at room temperature to avoid lumps, but your heavy cream must be ice-cold to achieve maximum volume.
- Don't Over-Soak: Ladyfingers are like sponges. A "one-Mississippi" dip per side is all you need. If they are dripping, the dessert will become watery as it sets.
- The "Sieve" Secret: Always strain your lemon curd. Even if you think it's smooth, the sieve catches tiny bits of cooked egg and zest, ensuring a professional, velvety mouthfeel.
- Whip with Caution: Because mascarpone has a very high fat content, it can turn into butter quickly. Stop your mixer the moment you see stiff, stable peaks.
Tammy says
Followed the recipe exactly and it is perfect. I shaved a little bit of white chocolate on the top mostly for looks cuz I did not want to make it too sweet. I also used the rest of the lemon after zesting and juicing to make my lemon syrup. I just cut the rest of it up and added a cup of sugar, covered it and let it set out overnight then strain. It was perfect.
Phil Pharr says
Never made an eggless tiramisu before, or an all-lemon one for that matter, but here we go!
I made homemade simple syrup for dipping the ladyfingers (2/3 cup water, 2/3 cup sugar, and coarsely chopped zest from 1 1/2 lemons). Brought to a boil for about a minute or two, then let cool down. Strained, then added 2/3 cup of a good quality limoncello.
The ladyfingers I get are pretty dry and hard, so they can absorb a bit more liquid (we love when they're soaked through with boozy goodness), so next time I might even increase the syrup amount by 50%, just to make sure we have enough syrup for soaking.
We found some delicious Bonne Maman lemon curd on clearance for just 99 cents a jar (we invested in 6 jars, which made me search out this recipe!), so I wound up using about a jar and a half of that.
Creamed the mascarpone cheese together with half the sugar (reserved the rest of the sugar for whipping the cream) and all the rest of the ingredients (juice, zest, vanilla, curd), then set aside.
Finally, I beat the heavy cream together with the rest of the sugar, until juuuuust reaching very soft peaks, then paused.
Mixed in about a quarter of the very soft whipped cream into the cheese to lighten it up even further. Then finished whipping the rest of the cream a few seconds more to just about medium peaks. Then VERY gently, folded the cream into the mascarpone mix, just until no big white streaks remained. I've found this method completely incorporates all ingredients, while maintaining as much volume and airiness as possible.
I like to layer a little mascarpone/cream on the bottom of my casserole dish, so the bottom layer of ladyfingers are already surrounded by goodness on all sides. I soak the ladyfingers a few seconds on each side, until just starting to get a little soft on top. The booze and syrup will work their way all the way into the center later, making everything completely moist and soaked through at service.
Like I said, I soak longer than almost any recipe I've ever seen tells you to do, but hey. Life is short, be decadent! Of if you're worried about it not maintaining a perfect square shape on the plate, do everything in parfait glasses like a trifle. Tastes just as good!
Did everything else as your recipe indicated. The last layer of cheese/cream came precariously close to the top, so I removed a bit (for snacking later, of course!), and made a small trough around the edge of the dish.
To top it off, whisked up a whole bunch of lemon curd until smooth and pourable. Used a small offset spatula to gently push the curd around, all the way into the tiny trough at the edges. This way, the entire surface gets competely covered with lemon curd, and none of it dripped over the sides of the dish!
I let it sit for 4 hours in the coolest part of the fridge, then, when we could wait no longer, we dug in.
I tell you: this was the best lemon dessert I think I've ever tasted. More subtle lemon flavors in the cream, but tangy and pronounced in the curd layers, and sweet and boozy in the cookies. Screams summer. Just absolute perfection, 11/10.
Thank you, this will be in my arsenal of can't-miss crowd-pleasing desserts forever!
Musarret says
Hi, any substitute for limoncello?
Could I leave it out completely?
RichandDelish says
Hi! You can skip it.
Russ langstadt says
Forgot to add the 2/3 c sugar into the lemon cream mixture so I folded in 1/2 c-ish of powdered sugar and I got to say I can’t imagine it needing to be any sweeter than it was this way. Turns out it was a pretty good mistake & substitution.
Karina says
Hi,
Is there a recipe for lemon syrup or is it store bought?
Thank you
RichandDelish says
Hi! It is store bought, but you can use either one.