I make these Lemon Tiramisu Cups when I want something creamy and cool with a bright citrus twist. They layer whipped lemon cream, soft ladyfingers, and lemon curd into simple, elegant servings.
This lemon tiramisu came together the first time from whatever I had on hand, cream cheese, lemon curd, and a pack of ladyfingers I forgot I'd bought.
I layered everything, hoping for the best, and it turned out so smooth and light, with just the right hit of lemon. Now it's my go-to no-bake dessert when I want something chilled but still a little special.
I love making these in clear cups so the layers show through, soft ladyfingers, whipped lemon cream, and glossy lemon curd.
They're easy to prep ahead, travel well, and look like you spent way more time than you actually did.
What makes this lemon tiramisu recipe stand out is the balance. The lemon syrup keeps it bright without being sharp, and the curd adds a gentle tang between all the creamy layers.
I always whip the cream cheese until smooth first, then fold in the cream gently to keep it airy.
You can build it in a trifle dish if you want, but I prefer the individual cups. They chill beautifully overnight, and honestly, they taste even better the next day.
Jump to:
⭐Why You'll Love This Lemon Tiramisu
- Easy to Make Ahead: These cups actually get better after a few hours in the fridge.
- Tangy and Sweet Balance: The cream is velvety and mild, while the lemon curd adds that burst of citrus flavor.
- No Oven Needed: It's a perfect dessert when you want something chilled and homemade without turning on the oven.
- Individual Servings: I love how easy these are to serve in cups, no slicing, no mess.
- Perfect for Spring or Summer: It's light, refreshing, and just the right amount of indulgence on a warm day.
🧾Lemon Tiramisu Ingredients
Here's what you need to make this Lemon Tiramisu recipe:
- Lemon Peel: I like to use fresh lemon peel (just the yellow part) to give the syrup a gentle citrus fragrance. It adds flavor without making it too sour.
- Sugar: I use sugar in both the syrup and the cream mixture; it keeps everything lightly sweet and helps balance the tartness from the lemon.
- Water: Just plain water forms the base of the syrup. It blends with the lemon peel and sugar to create a bright, simple soak for the ladyfingers.
- Cream Cheese: I always go for full-fat cream cheese because it gives the filling a creamy, smooth texture that holds up beautifully in the cups.
- Sugar (again!): I like to add a bit more sugar to the cream mixture to make sure the tangy cream cheese and lemon curd still feel like dessert.
- Whipping Cream: This is what makes the cream mixture so light and airy. Once whipped to stiff peaks, it folds into the cream cheese like a dream.
- Lemon Curd: I use a little in the cream mixture and more between the layers. It's my favorite part; zesty, glossy, and full of citrus flavor.
- Ladyfinger Cookies: I love how quickly ladyfingers soften with just a quick dip in the syrup. They hold their shape but melt into the layers perfectly.
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 visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Make the Syrup: Simmer lemon peel, sugar, and water for 5 minutes. Strain out the peel and let the syrup cool.
2. Prepare the Cream: Beat cream cheese until smooth, then mix in sugar and lemon curd. Whip in the cream until stiff peaks form.
3. Assemble the Layers: Lightly dip halved ladyfingers in lemon syrup and layer them in cups. Alternate with layers of lemon cream and lemon curd.
4. Chill and Serve: Refrigerate the cups for at least 4 hours until set, then serve cold.
📖Variations
- Limoncello Twist: Swap the lemon syrup with a mix of lemon juice and limoncello for an adults-only version that's bold and zesty. Just dip the ladyfingers lightly; it adds a beautiful boozy kick.
- Berry Lemon Tiramisu: Add a layer of fresh raspberries or blueberries between the cream and lemon curd layers. I love how the juicy berries pop against the lemon flavor.
- Coconut Lemon Tiramisu: Fold a handful of shredded coconut into the cream mixture and sprinkle a little toasted coconut on top before serving. It gives the whole dessert a tropical feel.
- Lemon-Orange Combo: Mix orange zest into the syrup or use half lemon curd and half orange marmalade in the layers. The two citrus flavors balance each other so nicely.
- Mini Trifle Version: Layer everything into small jars with lids; perfect for picnics, gifting, or storing in the fridge. They look adorable and are easy to carry.
💭Tips for Recipe Success
Use Full-Fat Cream Cheese: I find that it whips smoother and holds better in the final cream mixture.
Let the Syrup Cool Completely: If the syrup is warm, it'll make the ladyfingers soggy too fast. I always wait until it's room temp.
Whip in Stages: I beat the cream cheese separately first, then the cream; this helps everything stay fluffy and light when combined.
Don't Skip the Chill Time: A few hours in the fridge helps the layers firm up and makes serving easier.
Try Homemade Lemon Curd: If you have a favorite recipe, homemade curd takes this dessert to the next level.
🍋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
- 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 Syrup:
- Lemon Peel
- 50 g Sugar
- 150 ml Water
For Lemon Cream Mixture:
- 400 g Cream Cheese
- 120 g Sugar
- 500 ml Whipping Cream
- 2 tablespoon Lemon Curd
- 16 Ladyfinger Cookies
- 200 g Lemon Curd
Instructions
- In a saucepan, combine lemon peel, sugar, and water.
- Bring to a boil, then reduce heat and simmer for 5 minutes.
- Remove from heat, strain the syrup into a bowl, and discard the lemon peel. Let it cool.
- In a mixing bowl, beat the cream cheese until smooth.
- Add the sugar and mix until well combined.
- Add 2 tablespoons of lemon curd and mix until smooth.
- Pour in the whipping cream and whip the mixture until stiff peaks form.
- Break the ladyfingers in half.
- Briefly dip each piece into the cooled lemon syrup to moisten.
- Layer dipped ladyfingers at the bottom of each serving cup.
- Spread a layer of lemon cream mixture over the ladyfingers.
- Spoon a layer of lemon curd on top of the cream.
- Repeat with another layer of dipped ladyfingers, lemon cream, and lemon curd.
- Finish with a final layer of lemon curd on top.
- Garnish with a lemon slice and refrigerate for at least 4 hours before serving.
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.