Craving a dessert that feels like sunshine in every bite? This Lemon Tiramisu Recipe is the zesty, no-bake treat that’s winning hearts across kitchens everywhere.
If you're tired of the same old coffee tiramisu, this Lemon Tiramisu Recipe brings a refreshing citrus twist to the classic Italian favorite. It swaps espresso for layers of bright lemon curd, airy mascarpone, and pillowy-soft ladyfingers.
This Lemon Tiramisu Recipe isn’t just elegant—it’s surprisingly easy to make. No baking, no complicated steps. Just a few simple ingredients and you’ll have a stunning dessert perfect for spring brunches, summer cookouts, or anytime your day needs a sweet pick-me-up.
Each bite of this Lemon Tiramisu Recipe is creamy, tangy, and irresistibly light. It’s the kind of show-stopping dessert that looks fancy but takes minimal effort.
Try this Lemon Tiramisu Recipe once, and it’ll be your go-to whenever you want to impress without stress.
Why Lemon Tiramisu Stands Out
Traditional tiramisu is known for its bold layers of espresso-soaked ladyfingers and rich cocoa. But if you're craving something lighter, this Lemon Tiramisu Recipe is a refreshing twist that still delivers all the indulgence—without the heaviness.
This Lemon Tiramisu Recipe swaps the dark intensity of coffee for the bright zest of citrus. The result? A dessert that feels airy, balanced, and full of flavor. It's the perfect treat when you want something luxurious, but not overpowering.
With each bite, the tangy lemon and silky mascarpone create an irresistible harmony. This Lemon Tiramisu Recipe truly shines in spring and summer, but its elegant freshness makes it a hit all year long.
Serve this Lemon Tiramisu Recipe with fresh berries for an extra pop of color and flavor. It's also perfect alongside a calming herbal tea or a celebratory glass of prosecco.
Whether you're hosting a dinner party or just treating yourself, this Lemon Tiramisu Recipe is the kind of sweet ending that makes a lasting impression.
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Ingredients
For the Lemon Curd:
- Fresh lemons
- Granulated sugar
- Large eggs
- Unsalted butter
- Salt
For the Mascarpone Filling:
- Mascarpone cheese
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
- Limoncello (optional)
For Assembly:
- Ladyfinger cookies (savoiardi)
- Fresh lemon juice
- Water
- Sugar
- Lemon zest
- Fresh berries (optional)
See recipe card for quantities.
Substitution Options:
- For dairy-free version: Dairy-free cream cheese alternative and coconut cream
- For gluten-free lemon tiramisu: Gluten-free ladyfingers or vanilla cake cubes
- No limoncello? Lemon extract or simply omit
- Mascarpone substitute: Cream cheese with sour cream
- Low-sugar option: Your preferred sweetener
Instructions
Prepare the Lemon Curd
- Zest and juice your lemons.
- Whisk together sugar, eggs, lemon juice, zest, and salt in a heatproof bowl over simmering water until thickened.
- Remove from heat, stir in butter, strain through a sieve, and refrigerate until chilled.
Pro Tip: The lemon curd can be made up to 3 days ahead and stored in the refrigerator, making this dessert even more convenient for planning ahead.
Create the Mascarpone Filling
- Beat mascarpone until smooth, then separately whip cream with sugar and vanilla until stiff peaks form.
- Fold the whipped cream into the mascarpone, add limoncello if using, and divide mixture in half.
- Fold lemon curd into one half of the mascarpone mixture, leaving the other half plain.
Expert Tip: Keep your mascarpone at room temperature for about 30 minutes before using – cold mascarpone can clump when mixed.
Assemble and Finish
- Create a soaking liquid with lemon juice, water, and sugar, then quickly dip ladyfingers and arrange in a layer in your dish.
- Layer with lemon-mascarpone mixture, swirl in lemon curd, add another layer of soaked ladyfingers, and top with the plain mascarpone and remaining lemon curd.
- Refrigerate for at least 4 hours or overnight, then garnish with lemon zest and fresh berries before serving.
Visual Appeal Tip: For a stunning presentation, use a clear glass dish to showcase the beautiful layers of your lemon tiramisu.
- Prepare Lemon Curd: Whisk lemon juice, zest, eggs, and sugar until thickened.
- Mascarpone Filling: Gently fold whipped cream into mascarpone to make the filling.
- Assemble & Finish: Alternate layers of soaked ladyfingers and lemon mascarpone.
Equipment For Lemon Tiramisu Recipe
- Microplane Grater/Zester: Essential for removing just the flavorful yellow part of the lemon peel without the bitter white pith.
- Citrus Juicer: Makes quick work of juicing lemons and ensures you get every last drop.
- Fine Mesh Strainer: Critical for achieving silky-smooth lemon curd without bits of zest or egg.
- Stand Mixer or Hand Mixer: Makes whipping the cream and mascarpone much easier.
- Glass Trifle Dish or 8×8 Baking Dish: Shows off the beautiful layers of your creation.
- Rubber Spatula: Perfect for gentle folding without deflating your whipped cream.
Budget-Friendly Alternative: If you don't have a stand mixer, a hand whisk works fine – it just requires more elbow grease!
Expert Cooking Tips
- Fresh is Best: Always use freshly squeezed lemon juice for this recipe – the bottled stuff simply won't give you the same bright flavor.
- Mascarpone Matters: Keep mascarpone at room temperature for 30 minutes before using to ensure it blends smoothly without lumps.
- Gentle Folding: When combining the whipped cream with mascarpone, use a gentle folding motion rather than stirring to maintain airiness.
- Precise Dipping: Dip each ladyfinger for just 1-2 seconds – any longer and they'll become soggy and fall apart.
- Patience Pays Off: This dessert truly improves with time in the refrigerator – overnight chilling allows the flavors to develop fully.
Recipe Variations
Lemon Berry Tiramisu
Fold 1 cup of fresh raspberries or blueberries into the mascarpone layers for bursts of color and complementary flavor. This creates a stunning lemon raspberry tiramisu that's perfect for summer.
Vegan Lemon Tiramisu
Replace mascarpone with a mixture of vegan cream cheese and coconut cream. Use aquafaba (chickpea liquid) whipped with sugar instead of heavy cream. Ensure your ladyfingers are vegan or use vegan vanilla cake slices.
Keto Lemon Tiramisu
Use a sugar substitute like erythritol or monk fruit in both the lemon curd and mascarpone filling. Replace ladyfingers with thin slices of keto-friendly almond flour cake or crushed keto cookies mixed with melted butter as the base.
Gluten-Free Lemon Tiramisu
Simply swap regular ladyfingers for gluten-free ones, which are increasingly available in specialty stores. Alternatively, use thin slices of gluten-free sponge cake.
Individual Lemon Tiramisu Cups
For elegant serving, prepare in individual glasses or ramekins. Layer as directed but create single servings – perfect for dinner parties!
Limoncello Tiramisu
For an adult version, increase the limoncello to ¼ cup in the mascarpone mixture and add 2 tablespoons to the ladyfinger soaking liquid.
Storage
Fridge Storage
Lemon tiramisu will keep well in the refrigerator for up to 3 days. Cover tightly with plastic wrap to prevent it from absorbing other flavors from your fridge.
Make-Ahead Components
- Lemon curd can be made up to 1 week ahead and stored in an airtight container in the refrigerator.
- The entire dessert can be assembled 24 hours in advance, making it perfect for entertaining.
Freezing Instructions
While best enjoyed fresh, you can freeze lemon tiramisu:
- Freeze in an airtight container for up to 1 month.
- Thaw overnight in the refrigerator.
- Note that the texture may change slightly, with the possibility of some liquid separation.
My Grandmother’s Secret Touch
Growing up, my grandmother always believed that the smallest touches made the biggest difference in a dessert. Her Lemon Tiramisu Recipe had one unforgettable secret: a whisper of lavender in the lemon curd. Just 1 teaspoon of culinary-grade dried lavender, added while the curd simmered and strained before chilling, turned an already beautiful dish into something magical. That gentle floral note gave her lemon tiramisu recipe an elegance that felt straight out of a Parisian bakery. It’s a subtle, chef-level trick—but it carries the warmth of her kitchen, and every time I use it, I feel like she’s right there beside me, spoon in hand, smiling.
FAQ
What are ladyfingers soaked in for lemon tiramisu?
In lemon tiramisu, ladyfingers are soaked in a mixture of fresh lemon juice, water, and sugar. Unlike traditional tiramisu which uses coffee and liqueur, this bright variation creates a refreshing citrus base. The soaking liquid should be brief (1-2 seconds per cookie) to prevent sogginess while still allowing the ladyfingers to absorb the zesty lemon flavor that defines this delightful summer dessert.
What is the best liquor to use in tiramisu?
For lemon tiramisu recipe, limoncello is the best liquor choice as it enhances the natural citrus flavors. This Italian lemon liqueur adds authentic depth and brightness without overpowering the delicate mascarpone. For traditional tiramisu, marsala wine or dark rum works best. Always use liquor sparingly—about 2-3 tablespoons per recipe—to complement rather than dominate. Remember, liquor is optional and can be omitted for a family-friendly version.
What not to do when making tiramisu?
When making lemon tiramisu recipe, avoid oversaturating the ladyfingers—a quick 1-second dip is sufficient. Never use cold mascarpone as it causes lumpy filling. Don't rush the chilling time; 4-8 hours is essential for flavors to develop. Avoid overwhipping the cream, which causes separation. Don't substitute bottled lemon juice for fresh, as it lacks brightness. Finally, never serve immediately after assembly—patience delivers better texture and flavor.
What can you use instead of ladyfingers in tiramisu?
For lemon tiramisu without ladyfingers, try pound cake slices, angel food cake, or butter cookies as excellent substitutes. Vanilla wafers or sponge cake work wonderfully too, absorbing the lemon syrup while maintaining structure. For gluten-free options, use gluten-free shortbread cookies or almond flour-based cake. Whatever replacement you choose, ensure it has absorbent qualities to soak up the lemon mixture without becoming too soggy.
Bring a Ray of Sunshine to Your Dessert Table
This Lemon Tiramisu Recipe isn’t just a twist on tradition—it’s a celebration of all things light, bright, and joyfully indulgent. With its layers of luscious mascarpone, zesty lemon curd, and soft, melt-in-your-mouth ladyfingers, it brings the perfect balance of elegance and ease to any spring or summer gathering.
And here’s the beauty: this no-bake dessert loves being made ahead, so you can focus on laughter and good company instead of last-minute prep. Whether it’s the centerpiece of a weekend brunch or a cheerful ending to a dinner party, this Lemon Tiramisu Recipe promises to leave your guests smiling.
Tried it? I'd love to hear your take! Did you add Grandma’s lavender touch? Pair it with berries or prosecco? Drop your thoughts and twists in the comments below—your version might just inspire someone else!
If you’re looking to expand your dessert repertoire, don’t miss our Decadent Dark Chocolate Truffles Recipe for an ultra-rich indulgence, or channel pure nostalgia with Grandma's Coconut Cream Pie with Graham Crust—a timeless favorite with a golden crunch.
Desserts are more than sweets—they're stories we share. Let this Lemon Tiramisu Recipe be part of yours.
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Pairing
These are my favorite dishes to serve with Lemon Tiramisu Recipe
Lemon Tiramisu Recipe
Equipment
- 1 Microplane Grater/Zester Removes flavorful zest without bitterness
- 1 Citrus juicer Efficiently extracts lemon juice
- 1 Fine-mesh strainer Strains out zest and egg solids from curd
- 1 Stand mixer or hand mixer Whips cream and mascarpone easily
- 1 Glass Trifle Dish or 8×8 Dish Showcases dessert layers
- 1 Rubber spatula For gently folding whipped cream
Ingredients
- 4 Fresh lemons Zested and juiced
- ¾ cup Granulated sugar
- 3 Large eggs For lemon curd
- 6 tablespoon Unsalted butter Cut into pieces
- Pinch Salt
- 8 oz Mascarpone cheese Room temperature
- 1 cup Heavy whipping cream
- ½ cup Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoon Limoncello Optional
- 24 Ladyfinger cookies Savoiardi style
- ½ cup Water
- ¼ cup Fresh lemon juice For soaking ladyfingers
- 1 tablespoon Sugar For soaking liquid
- 1 teaspoon Lemon zest Garnish
- 1 cup Fresh berries Optional topping
Instructions
- Prepare lemon curd: whisk lemon juice, zest, sugar, eggs, salt over heat.
- Stir in butter, strain, and chill.
- Whip cream with sugar and vanilla.
- Beat mascarpone, fold in whipped cream and limoncello (optional).
- Mix half with lemon curd.
- Dip ladyfingers in lemon-water mixture quickly.
- Layer soaked ladyfingers, lemon filling, then repeat.
- Top with plain mascarpone and lemon curd.
- Chill for at least 4 hours or overnight.
- Garnish with lemon zest and berries.
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