Lemon Tiramisu is a delightful reinterpretation of the classic Italian dessert. Infused with vibrant lemon zest and juice, it replaces the traditional coffee and cocoa, offering a refreshing burst of citrusy flavor. The delicate ladyfingers are gently dipped in a sweet lemon syrup, then layered with a luxurious creamy cheese filling enriched with lemon curd.
Lemon Tiramisu Recipe
There is a lot to like about this tiramisu, and if you like citrus flavor then this dessert is going to be your favorite. Loaded with lemon flavor, this dessert is topped with a generous amount of lemon curd, achieving a perfect balance of sweet, creamy, and tangy flavors in each indulgent bite. Perfectly refreshing, this dessert is ideal for a sunny afternoon or a light finish to a rich meal.
I have also made a few more desserts with lemon flavors like Lemon Cheesecake, Lemon Meringue Tart, and Lemon Bundt Cake.
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⭐Why You'll Love This Lemon Tiramisu Recipe
Easy Assembly: This no-bake recipe is simple to make, and individual cups make it easy to portion and serve—perfect for gatherings.
Bright and Refreshing Flavor: Lemon juice and zest create a tangy, refreshing flavor ideal for spring or summer.
Make-Ahead Option: Prepare these Lemon Tiramisu cups in advance and chill until ready to serve, making them perfect for entertaining.
Beautiful Presentation: The vibrant lemon color and layered texture make these cups visually striking and sure to impress.
A Twist on a Classic: This Lemon Tiramisu offers a citrusy twist on the traditional coffee and cocoa tiramisu.
If you want more dessert you should check out Lemon Mousse, Lemon Posset, and No Bake Lemon Souffle.
🧾Ingredients
Here’s what you need to make this Lemon Tiramisu:
For Lemon Curd:
Lemon Juice: I always go for fresh lemon juice. It gives the lemon curd that perfect tart and tangy taste. If you want to mix things up, you can try using lime juice or orange juice instead for a different citrus twist.
Unsalted Butter: Unsalted butter is my choice to add a rich, creamy texture to the lemon curd.
Sugar: This sweetens the lemon curd and balances the tartness of the lemon juice perfectly.
Zest of 1 Lemon: Lemon zest is a must for me. It enhances the lemon flavor with its aromatic oils from the peel.
Cornstarch: Cornstarch is what I use to thicken the lemon curd, giving it a smooth, spreadable consistency. You can also use arrowroot powder or tapioca starch if you prefer.
Water: Water helps dissolve the cornstarch.
Condensed Milk: I use condensed milk to add sweetness and creaminess to the lemon curd.
For Lemon Syrup:
Lemon Peel: I love using lemon peel to infuse the syrup with a fresh citrus flavor and aroma. It complements the lemon theme beautifully.
Sugar: Sugar sweetens the syrup and balances the acidity of the lemon juice.
Water: Water acts as the base for the syrup and helps dissolve the sugar.
For Lemon Cream Mixture:
Cream Cheese: Cream cheese adds richness, creaminess, and a slight tang to the cream mixture. If you like, you can use mascarpone cheese instead.
Sugar: Sugar sweetens the cream mixture.
Whipping Cream: I always use cold whipping cream to make the mixture light and airy, creating a fluffy texture. For a dairy-free option, you can use coconut cream.
Lemon Curd: Lemon curd is essential to intensify the lemon flavor and add a burst of citrusy goodness to the cream mixture.
Ladyfinger Cookies: Store-bought ladyfingers are great for adding texture and structure to the dessert. They provide a soft, sponge-like layer between the lemon cream mixture and lemon curd. If you don't have ladyfingers, sponge cake or pound cake work just as well.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Lemon Tiramisu
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
How to Make Lemon Curd:
1. Slice few lemons, then extract their juices.
2. In a saucepan, combine together unsalted butter, sugar, and lemon juice.
3. Simmer gently over a low flame, ensuring to stir continuously throughout the process.
4. Finely grate the lemon peel to collect the zest, then incorporate it into the lemon mixture, ensuring thorough integration through careful mixing.
5. Allow the lemon mixture to simmer until it transforms into a liquid consistency, typically taking around 4 to 5 minutes.
6. Blend cornstarch with water until achieving a smooth mixture.
7. Incorporate the cornstarch mixture into the lemon blend, then gently heat the mixture over low flame until it thickens to a velvety texture similar to custard.
8. Blend in the condensed milk and stir thoroughly until achieving a seamless, creamy mixture.
9. Pour the lemon curd into a bowl, cover it with plastic wrap, allow it to cool entirely, and then chill in the refrigerator for 2 hours.
How to Make the Lemon Syrup:
1. In a separate saucepan, bring together lemon peel, sugar, and water.
2. Once brought to a boil, lower the heat and let it gently simmer for 5 minutes.
3. After removing from the heat, carefully strain the lemon-infused syrup into a small bowl, ensuring to separate and discard the lemon peel. Allow the syrup to cool.
How to Make the Lemon Cream Mixture:
1. In a mixing bowl, whip the cream cheese until it achieves a silky smooth consistency.
2. Incorporate the sugar into the cream cheese and blend until thoroughly combined.
3. Take out the chilled lemon curd from the refrigerator and whisk it until it becomes smooth and creamy.
4. Add two spoonfuls of lemon curd into the cream cheese blend, then thoroughly mix until the ingredients are combined.
5. Incorporate the whipping cream into the lemon cream cheese mixture and whip until it reaches the stage of stiff peaks.
Assembling the Lemon Tiramisu Cups:
1. Split the ladyfingers in half.
2. Briefly dip the ladyfingers into the cooled lemon syrup, ensuring not to soak them entirely, but rather to lightly moisten them with a quick dip.
3. Arrange a layer of the briefly dipped ladyfingers at the base of each serving cup.
4. Smoothly spread a layer of the cream mixture atop the ladyfingers.
5. Layer the lemon curd atop the cream layer.
6. Continue layering in the following sequence: ladyfingers, cream mixture, and lemon curd until the cups are filled, concluding with a final layer of lemon curd on top.
7. Top each serving with a slice of lemon for garnish.
8. Place the assembled tiramisu cups in the refrigerator for a minimum of 4 hours to let the flavors meld and the dessert set. Serve the chilled Lemon Tiramisu Cups and enjoy their delightful taste!
📖Variations
Berry Lemon Tiramisu: Add fresh berries like raspberries, blueberries, or strawberries between the ladyfinger and cream layers for fruity bursts and vibrant color.
Lemon Blueberry Tiramisu: Layer lemon curd, cream mixture, and fresh blueberries. For extra sweetness and color, fold blueberry jam into the cream mixture.
Limoncello Tiramisu: Add a splash of limoncello to the soaking syrup for a boozy lemon kick. Adjust the sweetness to balance the flavor.
Meyer Lemon Tiramisu: Use Meyer lemons instead of regular lemons for a sweeter, less acidic taste and a unique floral aroma.
Vegan Lemon Tiramisu: Use plant-based alternatives like coconut cream, vegan cream cheese, and non-dairy milk. Make sure all ingredients, including ladyfingers and sweeteners, are vegan-friendly.
🍽 How to Serve
Presentation: Place the chilled Lemon Tiramisu cups on a platter or tray. Line them up neatly or arrange them creatively for a stunning display.
Individual Servings: Give each guest their own Lemon Tiramisu cup with a dessert spoon or fork. This way, everyone can enjoy the dessert at their own pace.
💭Tips for Recipe Success
Room Temperature Ingredients: Ensure that cream cheese is at room temperature before using it. This will help achieve a smoother and creamier texture when mixing.
Proper Layering: When assembling the tiramisu cups, layer the ladyfingers, cream mixture, and lemon curd evenly to ensure a balanced distribution of flavors in each bite.
Even Soaking: Dip the ladyfinger cookies into the lemon syrup briefly to moisten them, but be careful not to soak them for too long as they can become soggy and lose their texture.
Chilling Time: Allow the assembled tiramisu cups to chill in the refrigerator for at least 4 hours. This chilling time allows the flavors to meld together and the dessert to set properly.
Consistency: Pay attention to the consistency of the cream mixture and lemon curd. They should be smooth and spreadable for easy layering in the cups.
Store Remaining Portions: If there are any leftover portions of Lemon Tiramisu, cover the cups with plastic wrap or transfer them to an airtight container and store them in the refrigerator for up to 2-3 days.
❓FAQ
No, the bottom of tiramisu is not supposed to be soggy, it should be moistened but still retain some texture.
Your tiramisu may be falling apart due to insufficient chilling time, causing the layers to not set properly.
🍋More Lemon Recipes to Try!
If you're loving this Lemon Tiramisu, you'll also adore these tasty lemon recipes: Lemon Pepper Chicken Breast, Mini Lemon Cheesecakes, Lemon Dessert Squares, Lemon Pudding Cake, Lemon Cake with Lemon Curd and Cream Cheese Frosting, Pink Lemonade, and Lemon Curd.
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Lemon Tiramisu
Ingredients
For Lemon Curd:
- 200 ml Lemon Juice
- 120 g Unsalted Butter
- 120 g Sugar
- Zest of 1 lemon
- 2 tablespoon Cornstarch
- 2 tablespoon Water
- 200 g Condensed Milk
For Lemon Syrup:
- Lemon Peel
- 50 g Sugar
- 150 ml Water
For Lemon Cream Mixture:
- 400 g Cream Cheese
- 120 g Sugar
- 500 ml Whipping Cream
- 16 Ladyfinger Cookies
- 2 tablespoon Lemon Curd
Instructions
How to Make Lemon Curd:
- Cut a few lemons, squeeze and make lemon juice.
- In a small pan, combine unsalted butter, sugar, and lemon juice.
- Cook over low heat, stirring constantly.
- Grate the lemon zest, add to the lemon mixture and mix well until combined.
- Cook the lemon mixture until it turns into a smooth liquid about 4-5 minutes.
- Mix cornstarch and water until smooth.
- Add the cornstarch mixture to the lemon mixture and cook over low heat till the mixture thickens to the consistency of a custard.
- Stir in the condensed milk and mix well until smooth mixture.
- Transfer the lemon curd into a bowl, cover with cling film, let cool completely, and then refrigerate for 2 hours.
How to Make the Lemon Syrup:
- In another saucepan, combine lemon peel, sugar and water.
- Bring to a boil, then reduce heat and simmer for 5 minutes.
- Remove from heat, strain the lemon syrup into a small bowl and discard the lemon peel. Let it cool.
How to Make the Lemon Cream Mixture:
- In a mixing bowl, beat cream cheese until smooth.
- Add sugar and mix until well combined.
- Remove the lemon curd from the refrigerator and beat until smooth.
- Add two spoons of lemon curds into the cream cheese mixture and mix well until combined.
- Add the whipping cream into the lemon cream cheese mixture and whip until stiff peaks form.
Assembling the Lemon Tiramisu Cups:
- Break the ladyfingers in half.
- Dip ladyfingers into the cooled lemon syrup briefly (do not soak completely, just a quick dip to moisten).
- Place a layer of dipped ladyfingers at the bottom of each serving cup.
- Spread a layer of the cream mixture over the ladyfingers.
- Add lemon curd over the cream layer.
- Repeat the layers: ladyfingers, cream mixture, and lemon curd until the cups are filled, ending with a layer of lemon curd on top.
- Garnish with a slice of lemon on top and refrigerate the assembled tiramisu cups for at least 4 hours, to allow the flavors to meld and the dessert to set.
- Serve chilled and enjoy your delicious Lemon Tiramisu Cups!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
The perfect summer dessert! So light and refreshing.