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Easy Lemon Tiramisu with Lemon Curd and Limoncello

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Springtime isn’t complete without this sweet and luxurious Lemon Tiramisu. It’s just like the classic dessert you know and already love, but even BETTER for the spring and summer months. Sweet ladyfinger cookies soaked in limoncello, sandwiched between layers of lemony mascarpone cream, and homemade lemon curd. This decadent dessert is the perfect make-ahead treat for any lemon lover! Every bite is creamy, sweet, rich, with the layers of zingy curd cutting through the rich sweetness to create the ultimate lemony dessert. Simply delicious!

pulled back shot of lemon tiramisu slice on white plate with fork beside, white flowers around, lemons around, and casserole of tiramisu behind.

About The Recipe

Happy Friday!!

We are so excited that it’s finally spring. The weather lately has been so cold, but with the new season here, we are seeing some sunshine and warmer days in the forecast!

And to celebrate, my mom and I wanted to share a treat that looks and TASTES like sunshine.

I mean, this tiramisu is literally SEVEN layers of lemon.

Though, this recipe came together really as a way to use up some of our leftover curd! We had made some for a different recipe (which will be posted soon!), but we had SO much leftover.

We talked about so many different treats we could make, but since you all have loved our Tiramisu and Mixed Berry Tiramisu, we thought it would be so much fun to make one that was for all the lemon lovers out there!

And, when we say this dessert is REALLY lemony, we mean it.

Each layer has a lemon element to give this tiramisu the best-ever flavor!

angled shot of lemon tiramisu on white plate with fork beside with white flowers around, lemons, and white casserole with tiramisu behind.

So, let’s start from the bottom up.

The ladyfingers are lightly soaked in limoncello, just to give them a hint of flavor. Then, the Chantilly Cream is made with the addition of lemon juice and lemon zest to cut some of the richness.

And finally, it’s finished with homemade lemon curd. Each layer is repeated to give this tiramisu the ultimate flavor in every bite!

Reasons You Will Love This Lemon Tiramisu

  • An easy make-ahead dessert!
  • The perfect dessert for lemon lovers.
  • Makes for a great dessert during the spring and summer months.
  • Seven layers of deliciousness!
  • Can be made in-advance.
overhead shot of lemon tiramisu with bottom left corner missing with slice on stacked white plates above, with white flowers around, a bowl of lemon zest, and sliced lemons around on marble surface.

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Lemon Curd:

  • Granulated Sugar – This is essential for the curd! Make sure the sugar has no lumps.
  • Egg Yolks – You will need a LOT of egg yolks for this curd, as this is the most important ingredient. As the egg yolks cook, it thickens into the gorgeous curd needed for this tiramisu! Though, don’t throw away the egg whites. You can make our Meringue Cookies or even our Pavlova with the leftover egg whites!
  • Lemon Juice – For the best flavor, use fresh lemon juice.
  • Lemon Zest – Adds just the right amount of flavor to this curd.
  • Salted Butter – It’s best to slice your butter to help it mix into the curd!
lemon zest, lemon juice, sugar, butter, and egg yolks on marble surface

For The Mascarpone Cream:

  • Heavy Cream – Make sure your heavy cream is cold!
  • Powdered Sugar – Adds just the right amount of sweetness.
  • Lemon Zest – Adds a bright POP of lemon flavor.
  • Limoncello – This cuts some of the sweetness and adds flavor to this cream!
  • Mascarpone Cheese – An essential in this recipe. This adds a sweet, rich, creaminess to this whipped cream.
heavy cream, mascarpone, lemon juice, lemon zest, and powdered sugar on marble surface.

For The Filling:

  • Savoiardi – Aka Ladyfinger Cookies! These sweet and crunchy cookies are a staple in tiramisu’s.
  • Limoncello – This is used for soaking the Savoiardi to give them the perfect lemony flavor!
  • Powdered Sugar – This is an optional addition, but it was just a fun way to make this tiramisu a little more “traditional”. Instead of dusting the layers with cocoa powder, we opted to dust lightly with powdered sugar!
  • Whipped Heavy Cream – This is to top the tiramisu, as there won’t be enough of the mascarpone cream to finish the tiramisu. It’s totally optional, but it does add an extra layer of deliciousness!
ladyfinger cookies and limoncello on marble surface.

How To Make Lemon Tiramisu

Step 1: Make lemon curd

Combine sugar, egg yolks, lemon juice, and lemon zest in glass, heat-proof bowl. Whisk together.

Place bowl over pot of simmering water. Cook and stir until thickened, about 20 minutes. When curd coats spoon, remove from heat.

Whisk in butter. Cover with plastic wrap and refrigerate until ready to use.

Step 2: Prepare mascarpone cream

In a large bowl, or the bowl of a mixer, combine cream powdered sugar, lemon zest, and limoncello. Beat to soft peaks.

Add mascarpone. Beat to medium-stiff peaks. Set aside.

Step 3: Assemble

Take 14 pieces of savoiardi. Dip each one in limoncello and place in bottom of 8½ inch by 12 inch casserole.

Top the savoiardi with half the mascarpone cream, spreading to cover.

Top the mascarpone cream with half the lemon curd, spreading to cover. Dust the top with 2 Tablespoons of the powdered sugar.

Top with remaining savoiardi dipped in limoncello. Repeat layers of mascarpone and curd. Set aside.

If desired, beat 2 ¼ heavy cream to medium-stiff peaks. Pipe or spread on top. Refrigerate at least 2-3 hours before serving.

whipped cream piped on top of lemon curd layer.

Decorating Ideas

The wonderful thing about this tiramisu is that you can decorate it however you want! Keep it simple or go all out. Though, here are a few of our favorites.

  • Use whole, fresh berries on top!
  • Pipe the mascarpone into any pattern you like.
  • Top with lemon zest.
  • Use edible flowers.

How To Store

Once this tiramisu is made and assembled, it NEEDS to be kept in the fridge. Covered, this should keep for about 2-3 days in the refrigerator.

Substitutions

  • You can use homemade ladyfingers or store-bought in this recipe!
  • Store-bought lemon curd can be used for this recipe, but it may need to be thickened.
  • If you don’t want to use limoncello, no worries! You can use fresh lemon juice and mix it with simple syrup.

Looking for more recipes like this? Here are a few you may like: Homemade Tiramisu, Summer Berry Tiramisu, Lemon Meringue Cupcakes, No-Fail Lemon Bars, Pavlova with Lemon Curd

angled shot of lemon tiramisu with left corner missing a slice in white casserole with lemons and white flowers around, stack of white plates with slice tiramisu behind.

Expert Tips

  • Make sure your eggs, butter, and lemons are at room temperature!
  • When making the curd, the texture should be about pudding consistency. It takes anywhere from 10-25 minutes to thicken. Just be sure to use a GLASS bowl and it needs to be over a simmering (not boiling) pot of water.
  • Don’t waste the leftover egg whites! Feel free to make something like our Meringue Cookies or even our Pavlova.
  • Be careful not to over whip the mascarpone cream! About medium-stiff peaks is where it should be. Any stiffer and it may become more like sweetened butter.
  • Do not over-soak the cookies! Just quickly dip each cookie in the limoncello.
  • Topping with extra whipped cream is optional, but definitely recommended.
  • Be sure to let this tiramisu sit for at least 3-4 hours in the fridge before serving to allow it time to set.

When you make these Lemon Tiramisu with Limoncello, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

pulled back shot of lemon tiramisu slice on white plate with fork beside, white flowers around, lemons around, and casserole of tiramisu behind.
4.77 from 21 votes

Easy Lemon Tiramisu with Lemon Curd and Limoncello

The ultimate dessert for any lemon lover! This Easy Lemon Tiramisu is made with layers of ladyfingers dipped in limoncello, a lemon mascarpone whipped cream, and homemade lemon curd. Every bite is bright, rich, sweet, and tastes like spring/summer!
Prep Time: 45 minutes
Cook Time: 20 minutes
Refrigeration Time 3 hours
Total Time: 4 hours 5 minutes
Servings: 12

Ingredients
 

Lemon Curd

  • cups granulated sugar
  • 10 large egg yolks, room temperature
  • cup lemon juice
  • Tablespoons lemon zest
  • ½ cup salted butter, sliced, room temperature

Mascarpone Cream

  • cups heavy cream, cold
  • cup powdered sugar, sifted
  • 1 Tablespoon lemon zest
  • teaspoons limoncello
  • 1 cup mascarpone cheese

Additional Ingredients

  • 28 savoiardi
  • 3 cups limoncello
  • 4 Tablespoons powdered sugar
  • cups heavy cream, cold

Instructions
 

Lemon Curd

  • Combine sugar, egg yolks, lemon juice, and lemon zest in glass, heat-proof bowl.
  • Whisk together.
  • Place bowl over pot of simmering water.
  • Cook and stir until thickened, about 20 minutes.
  • When curd coats spoon, remove from heat.
  • Whisk in butter.
  • Cover with plastic wrap and refrigerate until ready to use.

Mascarpone Cream

  • In a large bowl, or the bowl of a mixer, combine cream powdered sugar, lemon zest, and limoncello.
  • Beat to soft peaks.
  • Add mascarpone.
  • Beat to medium-stiff peaks.
  • Set aside.

Assembly

  • Take 14 pieces of savoiardi.
  • Dip each one in limoncello and place in bottom of 8½ inch x 12 inch casserole.
  • Top the savoiardi with half the mascarpone cream, spreading to cover.
  • Top the mascarpone cream with half the lemon curd, spreading to cover.
  • Dust the top with 2 Tablespoons of the powdered sugar.
  • Top with remaining savoiardi dipped in limoncello.
  • Repeat layers of mascarpone and curd. Set aside.
  • Beat cream to medium-stiff peaks.
  • Pipe or spread on top.
  • Refrigerate at least 2-3 hours before serving.

Notes + Tips!

Substitutions:
  • You can use homemade ladyfingers or store-bought in this recipe!
  • Store-bought lemon curd can be used for this recipe, but it may need to be thickened.
  • If you don’t want to use limoncello, no worries! You can use fresh lemon juice and mix it with simple syrup.
 
Expert Tips:
  • Make sure your eggs, butter, and lemons are at room temperature!
  • When making the curd, the texture should be about pudding consistency. It takes anywhere from 10-25 minutes to thicken. Just be sure to use a GLASS bowl and it needs to be over a simmering (not boiling) pot of water.
  • Don’t waste the leftover egg whites! Feel free to make something like our Meringue Cookies or even our Pavlova.
  • Be careful not to over whip the mascarpone cream! About medium-stiff peaks is where it should be. Any stiffer and it may become more like sweetened butter.
  • Do not over-soak the cookies! Just quickly dip each cookie in the limoncello.
  • Topping with extra whipped cream is optional, but definitely recommended.
  • Be sure to let this tiramisu sit for at least 3-4 hours in the fridge before serving to allow it time to set.

Nutrition

Serving: 1slice | Calories: 887kcal | Carbohydrates: 70g | Protein: 9g | Fat: 51g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 338mg | Sodium: 138mg | Potassium: 138mg | Fiber: 0.4g | Sugar: 53g | Vitamin A: 2013IU | Vitamin C: 7mg | Calcium: 114mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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