Lemon Tiramisu Cups

Lemon tiramisu cup with layers of creamy filling, soaked finger biscuits, and lemon curd, topped with a lemon slice in a glass dessert cup

This Lemon Tiramisu Cups recipe is a fresh, no-bake dessert layered with lemon curd, creamy whipped filling, and soft ladyfingers. Bright citrus flavor, quick prep, and perfect individual servings for parties or make-ahead treats.

Recipe Developer-Estefania

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Prep Time 25

Cook Time 20

Total Time 45

Ingredients

For Lemon Syrup:

▢ lemon peel
▢ 50 g sugar
▢ 150 ml water

Instructions

In a saucepan, combine lemon peel, sugar, and water. Bring to a boil, then reduce the 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 fully combined. Mix in 2 tablespoons of lemon curd until smooth, then pour in the whipping cream and whip until stiff peaks form.
Break the ladyfingers in half. Briefly dip each piece into the cooled lemon syrup to moisten.
Arrange dipped ladyfingers in the bottom of each serving cup. Spread a layer of lemon cream over them, then spoon lemon curd on top. Repeat with another layer of dipped ladyfingers, lemon cream, and lemon curd, then finish with a final layer of lemon curd.
Garnish with a lemon slice and refrigerate for at least 4 hours before serving.

Notes

Strain the Syrup Well: I like to strain out all the lemon peel so the syrup stays smooth and doesn’t leave any bitter bits behind.

Beat the Cream Cheese First: I always start by beating the cream cheese on its own; this helps get rid of any lumps before adding the sugar or lemon curd.

Whip Until Firm: I stop whipping when the cream holds nice, firm peaks; it makes the cream mixture feel light but still holds its shape in the layers.

Don’t Over-Soak the Ladyfingers: I dip each piece quickly into the syrup, just enough to moisten them without turning soggy.

Nutrition