Lemon Tiramisu with Lemon Curd and Limoncello Recipe

Let me tell you, this Lemon Tiramisu with Lemon Curd and Limoncello Recipe is one of those desserts that feels both indulgent and refreshing, perfect for when you’re craving something light yet decadent. The bright zing of lemon paired with the creamy mascarpone makes it so much more interesting than your typical tiramisu. I brought this to a summer dinner party last year, and people were absolutely raving about how uniquely delicious and refreshing it was—definitely a conversation starter.

What’s really cool is how the limoncello-infused lemon syrup adds that extra touch of sophisticated flavor without overpowering the dessert. This recipe works like a charm for warm weather get-togethers or as a treat when you want something classic with a citrusy twist. If you love lemon desserts, you’re going to love making and sharing this Lemon Tiramisu with Lemon Curd and Limoncello Recipe as much as I do.

Ingredients You’ll Need

The ingredients for this lemon tiramisu work beautifully together to deliver layers of bright, rich flavor and creamy texture. A quick tip: try to use fresh lemons for the juice and zest; the taste difference is totally worth it!

• Lemon juice: Freshly squeezed gives the best tartness and brightness compared to bottled.
• White sugar: Balances the tanginess of the lemon, so don’t skip or reduce too much.
• Large eggs and egg yolks: These create that silky custard base for the lemon curd; make sure they’re at room temperature for smooth mixing.
• Unsalted butter: Adds richness and smoothness to the lemon curd; cube it beforehand for easier melting.
• Vanilla extract: A subtle warmth that complements the lemon flavors.
• Lemon peel strips: Infuse the lemon syrup with zesty aroma; avoid the white pith to keep bitterness away.
• Limoncello liqueur: This liqueur gives the tiramisu a distinctive Italian sparkle—you can find it in most liquor stores or specialty markets.
• Heavy cream: Whipped to soft peaks, it lightens the mascarpone layer beautifully.
• Powdered sugar: Dissolves faster than granulated, perfect for sweetening whipped cream smoothly.
• Mascarpone cheese: The creamy heart of Italian tiramisu; grab the freshest tub you can find.
• Lemon zest: Adds fresh citrus aroma without extra acidity.
• Crisp ladyfingers: The perfect sponge base to soak up your lemon syrup without getting soggy too fast.

Variations

I love playing with this recipe to fit the season or the mood. You can easily tweak it to suit your taste or dietary needs, which always makes a recipe feel like your own special creation.

• Alcohol-free version: Swap limoncello with lemon juice or a lemon-flavored syrup if you’re making this for kids or guests who prefer no alcohol.
• Low sugar adaptation: Use a natural sweetener or reduce the sugar slightly if you want a less sweet dessert; just keep an eye on balance so the lemon doesn’t become too tart.
• Berry twist: Fold in fresh raspberries or blueberries between layers for a fun pop of color and flavor—one of my favorite variations for summer picnics.
• Gluten-free: Use gluten-free ladyfingers or sponge cake to keep it accessible without losing texture.

How to Make Lemon Tiramisu with Lemon Curd and Limoncello Recipe

Step 1: Prepare Your Lemon Curd

Start by whisking together lemon juice, sugar, eggs, egg yolks, and salt in a heatproof bowl. Place it over a simmering pot of water (double boiler style) and stir constantly. It’s important to keep the mixture moving so you don’t end up with scrambled eggs! After about 8-10 minutes, once it thickens enough to coat the back of a spoon, remove it from heat and whisk in the cubed butter and vanilla extract until silky smooth. Let it cool to room temp before using—it’ll thicken more as it cools, so don’t worry if it seems slightly runny.

Step 2: Make the Lemon Syrup with Limoncello

Combine sugar, lemon peel strips, and lemon juice in a saucepan over medium heat. Stir until the sugar dissolves and let it simmer briefly to infuse the lemon peel—about 5 minutes. Remove from heat, discard the peel strips, then stir in the limoncello. This syrup is what gives your ladyfingers that signature soak-and-flavor, so make sure it’s cooled before assembling.

Step 3: Whip Up the Mascarpone Cream

In a large bowl, beat the heavy cream and powdered sugar until soft peaks form. In a separate bowl, whisk the mascarpone with lemon zest until smooth. Then gently fold the whipped cream into the mascarpone mixture—try to keep it airy, so your tiramisu ends up light and fluffy, not dense.

Step 4: Assemble Your Lemon Tiramisu

Quickly dip each ladyfinger into the lemon-limoncello syrup—it should be a light dip, just enough to soak but not soggy. Lay them in a single layer at the bottom of your serving dish. Spread half the lemon curd over the ladyfingers, then add a layer of the mascarpone cream. Repeat with another layer of dipped ladyfingers, lemon curd, and mascarpone cream. Cover and chill for at least 4 hours, preferably overnight so the flavors get to know each other.

How to Serve Lemon Tiramisu with Lemon Curd and Limoncello Recipe

Garnishes

I’m a big fan of simple but fresh garnishes—some zesty lemon zest curls on top, maybe a few edible flowers if I’m feeling fancy. Fresh mint leaves also add a lovely pop of green and refreshing aroma. If you want a touch of crunch, a light dusting of crushed amaretti cookies works wonders too.

Side Dishes

Since this dessert is rich but bright, I like pairing it with light options like fresh berry salads or a simple espresso shot. It’s a great contrast to the creamy tiramisu. Sometimes, I serve it at brunch with fresh fruit platters to keep everything feeling fresh and balanced.

Creative Ways to Present

For special occasions, try assembling this Lemon Tiramisu with Lemon Curd and Limoncello Recipe in individual glasses or jars—it makes for a charming presentation and effortless portion control. I once layered it into small mason jars topped with a sprig of thyme for a wedding shower, and it was a hit! You can also top with thin lemon wheels or lemon candy slices for extra visual appeal.

Make Ahead and Storage

Storing Leftovers

This tiramisu actually tastes better after sitting in the fridge for a day or two—flavors deepen and meld beautifully. I keep leftovers tightly covered with plastic wrap or in an airtight container. It lasts well for up to 3 days, so you’re free to enjoy it slowly without rush.

Freezing

I have frozen this tiramisu once when I prepped it ahead for a party. The texture changes a bit—cream becomes slightly less fluffy—but it’s still very tasty. Freeze it in an airtight container and thaw overnight in the refrigerator before serving. Just know that fresh is best if you can manage it!

Reheating

Since this is a chilled dessert, I don’t recommend reheating. Instead, simply take it out of the fridge about 10-15 minutes before serving to let it soften slightly. If it’s been frozen, thaw well in the fridge overnight for best texture.

FAQs

Final Thoughts

This Lemon Tiramisu with Lemon Curd and Limoncello Recipe has become one of my go-to desserts whenever I want to impress friends or simply indulge myself with something a little different. The balance of creamy mascarpone, the bright lemon curd, and that subtle hint of limoncello creates a fresh, memorable flavor experience. I hope you enjoy making it as much as I do—just imagine savoring those luscious layers after a long day or celebrating a special moment. Give it a try soon, you won’t regret it!

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