This Lemon Tiramisu is made with layers of tart homemade lemon curd, light mascarpone cream, and ladyfingers dipped in lemon syrup.
It replaces coffee with a zesty lemon syrup and tangy lemon curd, all layered beautifully between clouds of smooth lemon mascarpone cream.
Because this recipe is extra stable, it holds its shape perfectly for up to 48 hours, making it the ideal make-ahead dessert for any spring or summer gathering.
Best of all, this is a completely no-bake dessert that requires no coffee, no alcohol (limoncello is entirely optional), and features a stable, cooked egg-safe cream 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-Raw-Egg Method: Using a whipped mascarpone and heavy cream base instead of raw egg yolks makes this dessert completely safe, easier to prepare, and highly stable in the fridge.
- Balanced Flavor: The vibrant tartness of the fresh lemon curd cuts directly through the rich, buttery mascarpone cream, ensuring every bite stays light rather than overly sweet.
- Better with Time: This dessert actually tastes better as it sits. The resting time allows the ladyfingers to transform into a perfect, cake-like texture, making it a stress-free option to prep a day or two in advance.
- Customizable Soak: The ladyfingers are dipped in a zesty lemon syrup. You can add a splash of limoncello for an authentic Italian kick or leave it out completely to keep it family-friendly.
Ingredients
Full measurements are in the recipe card below.
For the Lemon Curd
- Granulated Sugar: Sweetens the curd and provides the essential 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 properly set the curd.
- Lemon Zest: Packed with natural essential oils that deliver a concentrated, bright citrus aroma.
- Unsalted Butter: Emulsifies into the hot curd to create an incredibly 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 natural flavor enhancer to round out the sharp acidity of the lemon.
For the Assembly
- Ladyfingers (Savoiardi): Serve as the "sponge" cake layers, absorbing the liquid soak while maintaining enough structure to slice cleanly.
- Fresh Lemon Juice & Zest: Provides a bright, natural citrus base for the dipping syrup. Always use fresh lemons for the best flavor!
- Limoncello (Optional): Add a splash to the syrup for a classic adult kick, or skip it entirely to keep the dessert child-friendly.
3. Gloss: Remove from the heat and immediately whisk in the cold, cubed butter until completely melted, glossy, and smooth.
4. Chill: Transfer the curd to a glass bowl. Press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely cold (at least 2 hours).
Make the Lemon Syrup
5. Dissolve: 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 completely. If using limoncello, stir it in now.
Prepare the Mascarpone Cream
6. Combine Base: In a large bowl, whisk the room-temperature mascarpone cheese, ⅓ of your cooled lemon curd, powdered sugar, lemon juice, lemon zest, and vanilla extract until completely smooth and lump-free.
7. Whip to Peaks: Pour the cold heavy cream directly into the same bowl. Start your electric mixer on low speed to incorporate, then increase to medium-high. Whip the entire mixture together until it reaches thick, stiff peaks.
Assemble and Top
8. Dip: Briefly dip your ladyfingers into the cooled lemon syrup (1 second per side). Line the bottom of your 9x13 baking dish in a single layer.
9. Layer: Spread half of your prepared mascarpone cream over the ladyfingers, then spoon half of your remaining lemon curd directly on top of the cream layer.
10. Repeat: Add a second layer of dipped ladyfingers, followed by the remaining mascarpone cream.
11. Set: Cover tightly and refrigerate for at least 8 hours (or overnight) to let the ladyfingers soften into a cake texture.
12. Top: Right before serving, spread the very last of the lemon curd smoothly over the top layer of cream.
Expert Tips
- The Temperature Rule: Your mascarpone must be at room temperature to avoid stubborn lumps, but your heavy cream must be ice-cold to achieve maximum whipped volume.
- Don't Over-Soak: Ladyfingers act like literal sponges. A "one-Mississippi" count per side is all you need. If they are dripping wet, the dessert will pool water as it sets.
- The Sieve Secret: Always strain your homemade lemon curd through a fine-mesh sieve. Even if it looks smooth, the sieve catches tiny bits of chalazae or cooked egg, ensuring a professional, velvety finish.
- Whip with Caution: Because mascarpone has an incredibly high fat content, it can over-whip into separate clumps quickly. Stop your mixer the moment you see stiff, stable peaks.
Troubleshooting
Why is my cream grainy? This happens if the mascarpone cheese was too cold when you started mixing, or if the cream was over-beaten. If it's just starting to look grainy, hand-whisk in 1 tablespoon of liquid heavy cream to smooth it back out.
My lemon curd didn't thicken. You likely pulled it off the stovetop too early. It needs to reach a true 180°F (82°C) to cook the eggs. If it's cold and still runny, you can reheat it gently while whisking continuously until it thickens.
The ladyfingers are still crunchy. If they are hard after 8 hours, they weren't dipped long enough in the syrup. Give them a full 12–24 hours in the fridge; the moisture from the surrounding cream layers usually softens them up over time.
FAQS
No. Unlike a traditional Italian tiramisu, this version uses a completely egg-free cream base. The only eggs in this recipe are fully cooked and pasteurized over the stovetop while making the lemon curd.
Keep your syrup dips exceptionally quick. A 1-to-2 second total dip per ladyfinger is plenty. If you let them sit in the liquid, they will leak excess moisture into the bottom of your dish.
Mascarpone is located in the specialty deli cheese case at most grocery stores, usually near the fresh mozzarella, ricotta, and gourmet items rather than the standard cream cheese aisle.
Let the dessert chill for a full 24 hours before slicing. Wiping your knife clean with a hot, damp paper towel between every single cut will give you gorgeous, distinct bakery layers.
Storing, Freezing, & Make-Ahead
Storing: Keep the tiramisu in the refrigerator, tightly covered with plastic wrap or in an airtight container, for up to 4 days.
Freezing & Thawing: You can freeze this lemon tiramisu for up to 2 months. Freeze it completely uncovered for 2 hours until the top curd layer is solid, then wrap it tightly in a double layer of plastic wrap and aluminum foil. Thaw in the fridge overnight before slicing.
Make-Ahead: This tiramisu is actually better when made 24 hours in advance, as the ladyfingers need time to absorb the flavors and soften into a perfect cake-like crumb.
Substitutions
Gluten-Free: Swap standard ladyfingers for gluten-free ladyfingers. Use an extra-fast dip in the syrup, as gluten-free variations tend to absorb liquid much quicker.
Store-Bought Curd: To save time, replace the homemade curd with two 10–12 oz jars of premium store-bought lemon curd. Stir it vigorously before assembly so it spreads easily.
Alcohol-Free: Replace the Limoncello with an equal amount of your homemade lemon syrup or fresh orange juice.
Mascarpone Alternative: You can use full-fat block cream cheese in an equal swap. Ensure it is fully at room temperature to maintain a smooth, lump-free consistency.
Variations
Orange Tiramisu: Replace all lemon juice and zest with fresh orange. Swap the Limoncello for Grand Marnier or Cointreau to create a sweeter, floral dessert.
Berry Lemonade Tiramisu: Layer fresh raspberries or sliced strawberries directly over the internal lemon curd layer during assembly for an extra pop of color and flavor.
Individual Tiramisu Jars: Assemble the layers directly inside small mason jars or glass cups. This looks stunning for dinner parties and eliminates the need for slicing.
Equipment
- Heavy-bottomed saucepan
- Fine-mesh sieve
- Electric hand mixer
- Large mixing bowl
- Shallow dish (for dipping)
- 9x13 glass baking dish
- Offset spatula
- Digital kitchen thermometer
Related Recipes
- Limoncello Mascarpone Cake– A tender crumb cake topped with a velvety mascarpone cream and tangy lemon curd.
- Lemon Tart– A buttery shortbread pastry crust filled to the brim with zesty lemon curd.
- Lemon Poppy Seed Muffins– High-domed, fluffy bakery muffins finished with a bright lemon glaze.
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📖 Recipe
Lemon Tiramisu (No Raw Eggs + No Alcohol)
Ingredients
Mascarpone cream
- 2 cups Heavy cream cold
- 4 tablespoon Lemon juice Fresh
- 2 tablespoon Lemon zest Fresh
- ½ cup lemon curd
- ⅔ cup Powdered 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 the eggs, granulated sugar, fresh lemon juice, and lemon 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 the heat and immediately whisk in the cold, cubed butter until completely melted, glossy, and smooth.
- Transfer the curd to a glass bowl. Press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely cold (at least 2 hours).
Make the lemon syrup
- Dissolve: 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 completely. If using limoncello, stir it in now.
Prepare the mascarpone cream
- In a large bowl, whisk the room-temperature mascarpone cheese, ⅓ of your cooled lemon curd, powdered sugar, lemon juice, lemon zest, and vanilla extract until completely smooth and lump-free.
- Pour the cold heavy cream directly into the same bowl. Start your electric mixer on low speed to incorporate, then increase to medium-high. Whip the entire mixture together until it reaches thick, stiff peaks.
Assemble and top
- Briefly dip your ladyfingers into the cooled lemon syrup (1 second per side). Line the bottom of your 9x13 baking dish in a single layer.
- Spread half of your prepared mascarpone cream over the ladyfingers, then spoon half of your remaining lemon curd directly on top of the cream layer.
- Add a second layer of dipped ladyfingers, followed by the remaining mascarpone cream.
- Cover tightly and refrigerate for at least 8 hours (or overnight) to let the ladyfingers soften into a cake texture.
- Right before serving, spread the very last of the lemon curd smoothly over the top layer of cream.
Notes
- The Temperature Rule: Your mascarpone must be at room temperature to avoid stubborn lumps, but your heavy cream must be ice-cold to achieve maximum whipped volume.
- Don't Over-Soak: Ladyfingers act like literal sponges. A "one-Mississippi" count per side is all you need. If they are dripping wet, the dessert will pool water as it sets.
- The Sieve Secret: Always strain your homemade lemon curd through a fine-mesh sieve. Even if it looks smooth, the sieve catches tiny bits of chalazae or cooked egg, ensuring a professional, velvety finish.
- Whip with Caution: Because mascarpone has an incredibly high fat content, it can over-whip into separate clumps 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.