These Lemon Tiramisu, tangy layers of lemon-soaked ladyfingers, whipped mascarpone, and silky homemade lemon curd create the most refreshing take on tiramisu I've ever tasted. The first time I made this, I was craving something bright and summery but still indulgent, and this hit every note creamy, citrusy, and so much lighter than the classic coffee version. Plus, it's completely no-bake and comes together faster than you'd think, which makes it perfect when you want something impressive without turning on the oven.
If you love easy, make-ahead desserts like my No Bake Peanut Butter Oatmeal Bars, you'll adore how effortlessly this one comes together. And just like my Irish Apple Cake, it's a dessert that tastes fancy but feels like home.
Why You'll Love This Lemon Tiramisu
This Lemon Tiramisu is ridiculously easy to make, and the flavors just get better as it sits in the fridge. You get creamy mascarpone whipped with fresh lemon zest, a quick homemade lemon curd that adds richness, and ladyfingers soaked in a bright lemon syrup that keeps everything moist and flavorful. It's light, refreshing, and perfect for warmer weather or when you want something a little different from the usual chocolate desserts.
Plus, you can prep it a day ahead, which means less stress and more time to enjoy your meal. If you're a fan of citrusy treats, this one belongs in your rotation alongside comforting bakes like Cinnamon Roll Muffins or a simple loaf of Ciabatta Bread.
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Lemon Tiramisu Ingredients
Here's what you'll need to make this bright, creamy Lemon Tiramisu.
See Recipe Card Below This Post For Ingredient Quantities
For the Lemon Curd:
- Egg yolks: These create the rich, silky base of the lemon curd and give it body. Using just the yolks keeps it smooth and custardy.
- Granulated sugar: Sweetens the curd and balances the tartness of the lemon juice.
- Lemon zest: Adds intense lemon flavor and a little texture. Fresh zest makes all the difference here.
- Lemon juice: Freshly squeezed is best for bright, tangy flavor. You can also use limoncello if you want a slightly boozy twist.
- Salt: Just a pinch helps bring out the lemon flavor and keeps the sweetness in check.
- Unsalted butter: Stir this in at the end for richness and a smooth, glossy finish. Make sure it's at room temperature so it melts easily.
For the Lemon Syrup:
- Lemon juice: Freshly squeezed from about 2 to 3 lemons. This soaks into the ladyfingers and gives them that citrusy punch.
- Water: Helps thin out the syrup so the ladyfingers absorb it evenly without getting too soggy.
- Granulated sugar: Sweetens the syrup and balances the tartness of the lemon juice.
- Limoncello: Optional, but it adds a nice grown-up flavor. You can skip it if you prefer a non-alcoholic version.
For the Whipped Mascarpone:
- Mascarpone cheese: This Italian cream cheese is rich, smooth, and slightly tangy. Make sure it's at room temperature so it blends easily.
- Lemon zest: Adds extra lemon flavor right into the cream layer.
- Heavy whipping cream: Whips up light and fluffy, giving the mascarpone a mousse-like texture.
For Assembly:
- Ladyfingers: Use a 7-ounce package, about 24 cookies. Savoiardi brand works great. These soak up the syrup and hold the layers together.
- Grated white chocolate: Optional, but it makes a pretty garnish and adds a touch of sweetness.
How to Make Lemon Tiramisu
Here's how to layer this Lemon Tiramisu dessert together.
Prepare the Lemon Curd: Zest and juice your lemons. In a heatproof bowl, whisk together the egg yolks, sugar, lemon zest, lemon juice, and a pinch of salt. Set the bowl over a pot of simmering water and whisk constantly until the mixture thickens to a gravy-like consistency, about 7 to 10 minutes. It should coat the back of a spoon. Remove from heat and stir in the butter until melted and smooth. Transfer the lemon curd to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and pop it in the fridge.
Prepare the Lemon Syrup: In a small saucepan, combine the lemon juice, water, and sugar. Bring it to a boil over medium heat, stirring until the sugar dissolves. Let it boil for 5 minutes, then remove from heat and let it cool to room temperature. If you're using limoncello, stir it in once the syrup has cooled completely.
Make the Whipped Mascarpone: In a mixing bowl, combine the mascarpone and lemon zest. Add the heavy whipping cream and whip with an electric mixer until you get medium to stiff peaks, about 2 to 3 minutes. Be careful not to overmix or it can turn grainy.
Assemble the Tiramisu: Quickly dip each ladyfinger into the lemon syrup, just a second or two on each side, and arrange them in the bottom of an 8x8-inch dish. Spread half of the whipped mascarpone over the ladyfingers, then add a layer of the chilled lemon curd. Repeat with another layer of dipped ladyfingers, followed by the remaining whipped mascarpone. If you like, garnish the top with grated white chocolate or a little extra lemon zest.
Refrigerate: Cover the dish and refrigerate for at least 2 hours, or overnight for the best flavor. The longer it sits, the more the flavors meld together. Serve chilled.
Substitutions and Variations
Here are a few simple swaps if you need them.
Lemon Curd: You can use store-bought lemon curd if you're short on time. You'll need about 1 ¼ cups. Warm it slightly in the microwave if it's too thick to spread easily.
Limoncello: Skip it if you want a non-alcoholic version. The dessert is still delicious without it, and the lemon syrup will have plenty of flavor on its own.
Mascarpone: If you can't find mascarpone, you can use full-fat cream cheese softened to room temperature, though the texture will be slightly denser.
Ladyfingers: Make sure you're using Italian-style ladyfingers, like Savoiardi. They hold up better when dipped in syrup.
Equipment For Lemon Tiramisu
Here's what will make this Lemon Tiramisu easier.
- Heatproof mixing bowl
- Small saucepan
- Whisk
- Electric mixer
- 8x8-inch baking dish
- Plastic wrap
- Microplane or zester
Storage Tips For Lemon Tiramisu
This Lemon Tiramisu keeps really well in the fridge.
Refrigerator: Cover tightly and store for up to 2 to 3 days. The flavors actually get better as it sits, so don't be afraid to make it a day ahead.
Freezer: I don't recommend freezing this one. The texture of the whipped mascarpone can change once thawed, and the ladyfingers can get a little mushy.
Expert Tips
Don't Over-Soak the Ladyfingers: A quick dip is all you need. If they sit in the syrup too long, they'll fall apart and make the layers mushy.
Use Fresh Lemon Juice: Bottled lemon juice doesn't have the same brightness. Freshly squeezed makes a huge difference in flavor.
Let It Chill: This dessert needs at least 2 hours in the fridge to set properly, but overnight is even better. The layers soften and the flavors come together beautifully.
Room Temperature Mascarpone: Cold mascarpone is hard to mix and can turn lumpy. Let it sit out for about 30 minutes before you start.
FAQ
Does lemon go with tiramisu?
Absolutely. Lemon gives tiramisu a bright, refreshing twist that's perfect for warmer weather. It's a lighter alternative to the classic coffee version, and the citrus pairs beautifully with the creamy mascarpone. My sister Karla says it tastes like sunshine in a pan, and I have to agree.
How do you make lemon tiramisu without limoncello?
Just leave the limoncello out of the lemon syrup. The dessert will still have tons of lemon flavor from the fresh juice, zest, and lemon curd. You won't miss it at all, and it keeps the Lemon Tiramisu family-friendly.
How far in advance can I make lemon tiramisu?
You can make it up to 2 days ahead. In fact, it tastes even better the next day after the flavors have had time to settle. Just cover it tightly and keep it in the fridge until you're ready to serve.
What are some common tiramisu mistakes?
The biggest mistake is soaking the ladyfingers for too long. They should be dipped quickly, just a second or two on each side, or they'll turn into mush. Another common issue is overmixing the mascarpone, which can make it grainy instead of smooth. Stop mixing as soon as you see stiff peaks.
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Pairing
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Lemon Tiramisu
Ingredients
Method
- Zest and juice the lemons, then set aside.
- Lemon Curd: Add 2 inches of water to a small saucepan and bring to a simmer over medium heat. In a heatproof mixing bowl, whisk together the egg yolks, sugar, lemon zest, lemon juice, and a pinch of salt. Place the bowl over the simmering water and cook, whisking constantly, until the mixture thickens to a gravy-like consistency, about 7-10 minutes. Remove from heat and stir in the butter until smooth.
- Cool Lemon Curd: Transfer the curd to a new bowl and cover it with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate while you prepare the remaining components.
- In a saucepan, combine lemon juice, water, and sugar. Bring the mixture to a boil, stirring to dissolve the sugar. Once boiling, reduce the heat and simmer for 5 minutes. Remove from heat, let it cool completely to room temperature (or refrigerate to cool faster), and stir in the limoncello, if using.
- Whipped Mascarpone: In a mixing bowl, combine the mascarpone with lemon zest. Add the heavy whipping cream and beat with an electric mixer until medium-stiff peaks form. Avoid over-mixing.
- Submerge each ladyfinger briefly in the lemon syrup, then arrange them in a single layer in the bottom of an 8x8 dish. Spread half of the whipped mascarpone over the ladyfingers. Stir the lemon curd to smooth it out, then spoon it over the mascarpone layer. Repeat with another layer of dipped ladyfingers and top with the remaining whipped mascarpone. Optional: Garnish with grated white chocolate and/or additional lemon zest.
- Refrigerate the tiramisu for at least 2 hours, or overnight to let the flavors meld.
Laura Bennett says
This no-bake lemon tiramisu is an absolute dream! I made it for a dinner party last Saturday and everyone thought I had ordered it from a bakery. The lemon curd layer is so bright and tangy, and it balances perfectly with the creamy mascarpone. The fact that it's no-bake made my life so much easier. I'll be making this every summer from now on!
Emily Johnson says
Oh Laura, "ordered it from a bakery" is literally the best thing you could say to me — thank you!! That lemon curd and mascarpone combo is pure magic, and I'm so glad the no-bake factor made it stress-free for your dinner party. A summer staple from here on out — I love that! ☀️
Karen Whitfield says
I am not usually a tiramisu person but lemon tiramisu?? That's a whole different story! This recipe converted me completely. It's light, refreshing and the perfect dessert for a warm day. I served it at my book club and everybody wanted the recipe. The step-by-step photos in the post were really helpful too, made it so easy to follow along.
Emily Johnson says
Ha, Karen, I love that it converted you! Lemon tiramisu really is something else — it's bright and creamy all at once. A book club hit?! I am absolutely thrilled! So glad the step-by-step photos helped make the process easy. Thank you for sharing! 🍋