Lemon Tiramisu Recipe is the answer when you crave something bright and creamy, but you do not want a heavy dessert. Maybe you have a brunch coming up, a baby shower, or it is just Wednesday and you want a sweet pick me up that tastes like sunshine. This spin on the classic dessert swaps deep coffee flavors for fresh lemon, and it is wildly refreshing. It chills in the fridge until the moment you need it, which is honestly the best kind of dessert. If you love citrus and love make ahead sweets, you are in the right spot. 
Why You’ll Love It
First, it is shockingly simple. The base is store bought ladyfingers, and the cream is mostly mascarpone, whipped cream, and lemon curd. You get bakery level results without fussing over complicated steps. It tastes like a lemon cloud, soft and lush, with a tender bite from the soaked ladyfingers.
The Story Behind This Recipe
I’m Cuts Food, the cook behind this Lemon Tiramisu Recipe. sp, I dialed in the flavors so it’s easy and full of comfort vibes. Lemon Tiramisu Recipe is the answer when you crave something bright and creamy, but you do not want a heavy dessert. Maybe you have a brunch…
Second, this dessert behaves well in the fridge. Make it the night before and your future self will be thrilled. The flavors bloom as it sits, so it actually tastes better the next day. It is also a crowd pleaser. People who do not love coffee tiramisu tend to flip for this bright version.
Third, you can dress it up. Scatter on candied lemon peel, crushed pistachios, or a dusting of powdered sugar. Serve with a cup of tea for a calm afternoon treat. If you want more fun baking ideas after this, peek at my dessert spot in All Recipes for fresh inspiration.
“I did not expect lemon to work so well in tiramisu, but it tastes like sunshine. My whole family went back for seconds.”
Finally, if you are nervous about eggs, I have a no egg option below. It still tastes rich and silky, just with a simpler method. Whichever path you choose, this Lemon Tiramisu Recipe is an easy win. 
Key Ingredients in Lemon Tiramisu
Here is what I use to keep it creamy, tangy, and balanced. Nothing fancy, just good ingredients doing what they do best.
- Mascarpone 16 ounces, cold but pliable. This is the heart of the cream. It is mild, silky, and not too sweet.
- Heavy cream 1 cup, very cold. Whipped to soft peaks to lighten the mascarpone.
- Lemon curd 1 cup. Use a favorite jar or homemade. It adds intense lemon flavor and a glossy texture.
- Lemons Zest of 2 lemons for the cream, plus 1/3 cup fresh lemon juice for the syrup. Fresh juice really matters.
- Ladyfingers 24 to 30, the dry crunchy kind. They soak up the syrup without falling apart.
- Sugar 1/4 cup for the syrup and 2 tablespoons for the cream if you like it a touch sweeter.
- Vanilla 1 teaspoon for a round, soft flavor under the lemon.
- Limoncello optional 2 tablespoons for adults, mixed into the syrup. It adds a fragrant citrus lift.
- Pinch of salt to wake up all the flavors.
Pro tip: if you are stocking up on lemons for the weekend, grab an extra jar of lemon curd and make a pan of lemon brownies too. Your future dessert plate will be very happy.
To keep the Lemon Tiramisu Recipe bright and not bitter, avoid the white pith when zesting, and taste the syrup before dipping your ladyfingers. You want it sweet tart and cheerful.
How to Make Lemon Tiramisu
This is a simple assembly job. A quick syrup, a creamy filling, and a short chill. You can do it.
Make the bright lemon syrup
- Step 1 In a small saucepan, combine 1/2 cup water, 1/3 cup fresh lemon juice, and 1/4 cup sugar. Warm over medium heat, stirring, until the sugar dissolves. Do not boil hard. Remove from heat and stir in 2 tablespoons limoncello if using. Let it cool to room temperature.
Whip the creamy filling
- Step 2 In a bowl, whip 1 cup cold heavy cream to soft peaks. Stop when it is smooth and billowy, not stiff.
- Step 3 In another bowl, stir 16 ounces mascarpone with 1 cup lemon curd, zest of 2 lemons, 1 teaspoon vanilla, a pinch of salt, and 2 tablespoons sugar if you prefer it sweeter. Fold the whipped cream into the mascarpone mixture gently until no streaks remain.
- Optional egg method If you like a richer old school vibe, whisk 3 pasteurized egg yolks with 1/4 cup sugar over a simmering water bath until thick and the mixture reaches 160 F for safety. Cool slightly, then beat into the mascarpone before folding in the whipped cream.
Layer, rest, and serve
- Step 4 Quickly dip each ladyfinger into the cooled lemon syrup for 1 to 2 seconds. Do not soak. Arrange a snug layer in a 9 inch square pan.
- Step 5 Spread half the lemon mascarpone cream over the ladyfingers. Repeat with another dipped layer and finish with the remaining cream. Smooth the top.
- Step 6 Cover and chill at least 6 hours, or overnight for the best set. Before serving, add a little extra lemon zest or thin lemon slices for decoration.
Serving idea: a small square next to a warm mug of chai tea latte is cozy perfection. And if you love citrus bakes, you might enjoy this raspberry lemon cake on your next baking day. This Lemon Tiramisu Recipe plays well with all things bright and zesty.
Helpful Swaps
No alcohol Skip the limoncello and your syrup still tastes fantastic. Add a splash of vanilla or an extra teaspoon of lemon zest if you want more flavor without alcohol.
No eggs Totally fine. The whipped cream plus mascarpone gives all the body you need. The lemon curd brings tang and silkiness without egg yolks in the cream. Use a good quality jarred curd and you are golden.
No mascarpone available Blend 12 ounces full fat cream cheese with 4 ounces sour cream to mimic mascarpone. It will be slightly tangier but still lovely.
Gluten free Use gluten free ladyfingers and check your lemon curd label. Most brands are fine, but it is worth a quick look.
Lower sugar Reduce the syrup sugar to 2 tablespoons and rely on the curd for sweetness. Taste as you go. Lemon desserts shine when you keep balance in mind.
Zing level Prefer a softer lemon? Use 1/4 cup lemon juice in the syrup and skip the zest on top. Want more pop? Add an extra teaspoon of zest to the cream.
Storage and Make-Ahead Tips
Make ahead This dessert is best when it rests. Six hours is the minimum, and overnight is ideal. The ladyfingers soften and the flavors mellow into a smooth lemon daydream.
Fridge Keep covered and chilled for up to 3 days. The texture remains plush and sliceable. After day 3 it is still safe, but the ladyfingers turn very soft.
Freezer You can freeze it for up to 1 month. Wrap tightly in two layers. Thaw overnight in the fridge. The cream may look slightly looser, but it is still delicious.
Transport If you are taking it to a party, chill it well, then pack it in a cooler bag with an ice pack. Garnish at the destination so the top stays neat.
Leftover lemon curd Use it on toast, in yogurt, or spread between cookies. If you are on a lemon kick, a bowl of silky Chicago style apple slices next to a spoon of curd is a simple treat. It is also fun to drizzle over pancakes on Sunday morning.
Common Questions
Can I use soft ladyfingers? I prefer crunchy ones because they hold structure after dipping. If soft is all you have, dip them even faster and chill at least 8 hours so it sets nicely.
What pan size works best? A 9 inch square pan or an 8 by 10 inch pan works well. You can also build it in a trifle dish. Just keep the dipping light so layers do not collapse.
Is the alcohol necessary? Not at all. The syrup is great without it. If you want a little complexity, try a drop of almond extract or extra vanilla in the syrup.
Can I cut the recipe in half? Yes. Use a loaf pan and aim for two layers. Chill time is the same.
How do I know when it is ready? The top should look set and the edges should slice cleanly. If it is still soft, chill another hour or two.
Ready to Spoon Into Sunshine?
You now have everything you need to make a creamy, bright Lemon Tiramisu Recipe that fits any season. It is simple to assemble, easy to customize, and perfect for making ahead. If you want to compare styles or tweak your technique, I love the guidance in this The Kitchn lemon tiramisu guide and the beautiful take from Sprinkle Bakes. However you riff, keep the syrup light, the cream fluffy, and the zest fresh. Save a square for tomorrow, because it somehow tastes even better after a night in the fridge.
Lemon Tiramisu
Ingredients
Method
- In a small saucepan, combine water, fresh lemon juice, and sugar. Warm over medium heat, stirring, until the sugar dissolves. Do not boil hard. Remove from heat and stir in limoncello if using. Let it cool to room temperature.
- In a bowl, whip cold heavy cream to soft peaks.
- In another bowl, stir together mascarpone, lemon curd, zest from 2 lemons, vanilla, salt, and sugar if using. Gently fold the whipped cream into the mascarpone mixture until no streaks remain.
- If using the optional egg method, whisk egg yolks with sugar over a simmering water bath until thick, then cool slightly and beat into the mascarpone.
- Quickly dip each ladyfinger into the cooled lemon syrup for 1 to 2 seconds. Arrange in a snug layer in a 9-inch square pan.
- Spread half the lemon mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and finish with the remaining cream.
- Cover and chill for at least 6 hours or overnight for best flavor and texture.
- Before serving, add lemon zest or thin lemon slices for decoration.
