Lemon Tiramisu

why make this recipe

Lemon Tiramisu is bright, light, and creamy. It is a fresh take on classic tiramisu. If you like simple lemon sweets, you may also enjoy creamy lemon filled strawberries as a quick snack.

introduction

This lemon tiramisu mixes lemon syrup, lemon curd, mascarpone, and whipped cream. It feels soft and tangy. You can make it for a dinner or a small party. The steps are easy and the flavor is clean.

how to make Lemon Tiramisu

1. Make the lemon syrup first so it cools while you work.
2. Make the lemon curd and cool it fully.
3. Whip the cream until it makes soft peaks.
4. Mix mascarpone with sugar and some lemon curd until smooth.
5. Quickly dip each ladyfinger in the lemon syrup and lay them in a dish in one layer.
6. Spread half the mascarpone mix over the ladyfingers.
7. Add another layer of dipped ladyfingers and cover with the rest of the mascarpone mix.
8. Chill the tiramisu in the fridge for at least four hours so it sets.
   This recipe shares a light, creamy approach similar to other soft desserts like chocolate coffee tiramisu whoopie pies in texture.

Ingredients :

• ¾ cup freshly-squeezed lemon juice
• ¾ cup water
• 1 ¼ cup granulated sugar
• 3 tablespoons lemon zest
• 7 egg yolks
• 1 whole egg
• 1 cup granulated sugar
• ½ cup lemon juice
• 3 tablespoons lemon zest
• ⅛ teaspoon salt
• 5 tablespoons unsalted butter, cut into half-inch pieces
• 1 ⅓ cup heavy cream
• 16 ounces mascarpone cheese
• ¾ cup granulated sugar
• ½ cup lemon syrup (from recipe above)
• 1 teaspoon vanilla
• 1 (7 oz) package savoiardi ladyfingers (about 24)

Directions :

• Prepare the lemon syrup by combining lemon juice, zest, and sugar in a saucepan, simmer until dissolved.
• For the cream, chill and beat until soft peaks form.
• Blend mascarpone with sugar and lemon curd until smooth.
• Dip ladyfingers quickly in lemon syrup and layer in a dish.
• Spread half the mascarpone over them.
• Repeat layers and refrigerate for at least four hours.
  
  

how to serve Lemon Tiramisu

Serve cold from the fridge. Cut into squares or scoop with a spoon. Add a little lemon zest on top for color. It pairs well with simple cookies or a light coffee.

how to store Lemon Tiramisu

Cover the dish with plastic wrap or a lid. Keep in the fridge for up to 3 days. Do not freeze, as the texture will change.

tips to make Lemon Tiramisu

• Cool the lemon syrup and curd fully before mixing with mascarpone.
• Dip the ladyfingers quickly so they do not get soggy.
• Use cold heavy cream and a chilled bowl for better whipping.
• For a savory-sweet pairing at a meal, try serving after seafood like crab cakes with lemon aioli.

variation (if any)

• Add a layer of thin lemon slices for extra zing.
• Swap some lemon zest for orange zest for a milder citrus note.
• Use light whipped cream if you want a lower-fat version, but set time may change.

FAQs

Q: Can I make this the day before?
A: Yes. Make it a day before and keep it covered in the fridge. It will be more set and the flavors will blend.

Q: Can I use store-bought lemon curd?
A: Yes. Store-bought curd works. Make sure it is not too hot when you mix it with mascarpone.

Q: How long should I dip the ladyfingers?
A: Dip them for 1 to 2 seconds. They should be moist but not soggy.

Q: Can I skip raw eggs?
A: This recipe uses cooked lemon curd with eggs, but you can use pasteurized eggs or a curd made without raw eggs for safety.

Conclusion

For another tested version and extra tips on lemon tiramisu, see this detailed recipe from Lemon Tiramisu — THE Best Recipe | The Kitchn.

Lemon Tiramisu

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• Author: kaoucheegmail-com
• Total Time: 240 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A bright and creamy twist on the classic tiramisu, featuring layers of lemon syrup, lemon curd, and mascarpone.

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Ingredients

Scale 1x2x3x

• ¾ cup freshly-squeezed lemon juice
• ¾ cup water
• 1 ¼ cup granulated sugar
• 3 tablespoons lemon zest
• 7 egg yolks
• 1 whole egg
• 1 cup granulated sugar
• ½ cup lemon juice
• 3 tablespoons lemon zest
• ⅛ teaspoon salt
• 5 tablespoons unsalted butter, cut into half-inch pieces
• 1 ⅓ cup heavy cream
• 16 ounces mascarpone cheese
• ¾ cup granulated sugar
• ½ cup lemon syrup (from recipe above)
• 1 teaspoon vanilla
• 1 (7 oz) package savoiardi ladyfingers (about 24)

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Instructions

1. Prepare the lemon syrup by combining lemon juice, zest, and sugar in a saucepan, simmer until dissolved.
2. Chill the cream and beat until soft peaks form.
3. Blend mascarpone with sugar and lemon curd until smooth.
4. Dip ladyfingers quickly in lemon syrup and layer in a dish.
5. Spread half the mascarpone over them.
6. Repeat layers and refrigerate for at least four hours.

Notes

Cool the lemon syrup and curd fully before mixing with mascarpone. Use cold heavy cream and a chilled bowl for better whipping.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Chilling
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 35g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 70mg

Keywords: Lemon, Tiramisu, Dessert, Italian, Citrus