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

Easy Lemon Tiramisu with Lemon Curd and Limoncello

4.77 from 21 votes
Prep Time: 45 minutes
Cook Time: 20 minutes
Refrigeration Time 3 hours
Total Time: 4 hours 5 minutes
Author: Traci Crossland
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!

Ingredients

Lemon Curd

  • 1¼ cups granulated sugar
  • 10 large egg yolks room temperature
  • ⅝ cup lemon juice
  • 1½ Tablespoons lemon zest
  • ½ cup salted butter sliced, room temperature

Mascarpone Cream

  • 1¾ cups heavy cream cold
  • ⅜ cup powdered sugar sifted
  • 1 Tablespoon lemon zest
  • 2¼ teaspoons limoncello
  • 1 cup mascarpone cheese

Additional Ingredients

  • 28 savoiardi
  • 3 cups limoncello
  • 4 Tablespoons powdered sugar
  • 2¼ cups heavy cream cold
US Customary - Metric

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

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: 1sliceCalories: 887kcalCarbohydrates: 70gProtein: 9gFat: 51gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 338mgSodium: 138mgPotassium: 138mgFiber: 0.4gSugar: 53gVitamin A: 2013IUVitamin C: 7mgCalcium: 114mgIron: 1mg

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