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–+ servings
A slice of decadent Lemon Tiramisu, layered with cream and cake, topped with lemon curd and a lemon slice.

Lemon Tiramisu

A delightful twist on the classic Tiramisu, this Lemon Tiramisu offers a bright, citrusy flavor perfect for those with dietary restrictions. It's a luxurious dessert that caters to gluten-free and diabetic needs without compromising on taste or texture.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

Lemon Curd
  • 4 large egg yolks
  • 4 large eggs
  • 1/4 teaspoon sea salt
  • 1 1/4 cup granulated sugar
  • 2 lemons, zested
  • 2/3 cup lemon juice, freshly squeezed from about 2-3 lemons
  • 1/2 cup unsalted butter
Lemon Syrup
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 1 lemon, peeled and juiced
  • 1 sprig basil optional
  • 1/4 cup limoncello optional
Filling
  • 1 1/2 cups heavy whipping cream, cold
  • 1 1/2 cups lemon curd about half of the prepared
  • 1 lb mascarpone cheese, room temperature
Assembly
  • 2 packs ladyfingers
  • lemon slices for decorating

Equipment

  • Medium saucepan
  • Whisk
  • Wire strainer
  • Cheesecloth
  • heat safe bowl
  • Mixing bowl
  • Electric mixer
  • Spatula

Method
 

  1. For the Lemon Curd: In a medium saucepan, combine egg yolks, whole eggs, salt, sugar, lemon zest, and lemon juice. Whisk to combine.
  2. Heat on medium heat, whisking or stirring constantly. Let the lemon curd come to a simmer and thicken for approximately one minute after simmering.
  3. Once thickened, strain the curd through a wire strainer or cheesecloth to remove the zest and any lumps. 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.
  4. Cover with parchment paper placed directly on the surface and refrigerate until cold and thickened.
  5. For the Lemon Syrup: While the lemon curd chills, prepare the lemon syrup. Combine water, sugar, lemon juice, peeled lemon zest, and basil (optional).
  6. Bring to a simmer on medium heat and let cool. Once cooled, strain out the lemon peels and set aside. If using limoncello, add it in at this point.
  7. For the Filling: 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 using an electric mixer.
  8. 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. Do not overmix.
  9. 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.
  10. To Assemble: Dip ladyfingers into the lemon syrup and arrange them in a single layer in your serving dish. Spread half of the filling over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining filling.
  11. Decorate with lemon slices. Cover and refrigerate for at least 2 hours, or until firm.

Notes

For store-bought lemon curd, you will need 2 1/2 cups (725g or 26oz) by weight. For gluten-free and diabetic-friendly options, use gluten-free ladyfingers and a sugar substitute in the syrup and curd. Ensure all ingredients are measured accurately for the best results.

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