Lemon tiramisu is made with lemon curd, lemon syrup, and mascarpone cheese. Leftovers keep in the refrigerator for 3 days.
Ingredients
- 1/2 cups lemon juice: 1 piece
- white sugar: 2 cups
- eggs: 4 piece
- egg yolks: 4 piece
- salt: 0.125 tsp
- unsalted butter: 1 cup (cut into cubes)
- vanilla extract: 0.5 tsp
- 1/2 cups white sugar: 1 piece
- (1-inch) strips of lemon peel: 3 piece
- lemon juice: 0.5 cup
- limoncello liqueur: 0.66667 cup
- heavy cream: 2 cups
- powdered sugar: 0.5 cup
- ounces mascarpone cheese: 24 piece
- lemon zest: 1 Tbsp
- ounces crisp ladyfingers (about 39 larger or 57 smaller ladyfingers): 10 piece
Metric Conversion
Stages of cooking
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Gather Ingredients. Dotdash Meredith Food Studios
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For Lemon Curd: Combine lemon juice, 2 cups white sugar, eggs, egg yolks, and salt in a large non-reactive saucepan. Dotdash Meredith Food Studios
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Cook, stirring constantly, over medium until mixture thickens and starts to bubble. Cook over medium-low heat for 2 minutes more. Remove from heat. Dotdash Meredith Food Studios
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Strain through a fine mesh sieve into a medium bowl. Dotdash Meredith Food Studios
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Stir in butter and vanilla. Cover surface with plastic wrap. Refrigerate 1 to 2 hours or until chilled**. (Lemon curd can be made up to a week ahead.) Reserve 1/4 cup lemon curd before assembling tiramisu. Dotdash Meredith Food Studios
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For Syrup: Combine 1 1/2 cup sugar, lemon peel, lemon juice and limoncello in a small non-reative* saucepan. Bring to a boil over medium-high heat, stirring occasionally. Cook until sugar melts. Recipe Tip Remove the zest from the lemons before juicing them, You will need 3 (1-x 2 ½ inch) strips for the lemon syrup and 1 tablespoon zest for the mascarpone layer. Dotdash Meredith Food Studios
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Discard the lemon peel. Transfer syrup to a glass bow or 4-cup glass measuring cup. Set syrup aside to cool. Dotdash Meredith Food Studios
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For Mascarpone Layer: Beat cream and powdered sugar in a large bowl until stiff peaks form. Set aside. Dotdash Meredith Food Studios
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Beat mascarpone and lemon zest in an extra-large bowl until combined and creamy. Fold in 3/4 cup lemon curd. Dotdash Meredith Food Studios
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Fold the whipped cream into the mascarpone mixture in three batches, folding gently until everything is combined. Dotdash Meredith Food Studios
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Arrange half of the ladyfingers in a single layer on the bottom of a 9x13-inch baking dish, trimming ladyfingers as needed. Generously brush or drizzle half the syrup over the ladyfingers. Dotdash Meredith Food Studios
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Top the ladyfingers with half of the remaining lemon curd. Dotdash Meredith Food Studios
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Layer half of the mascarpone filling over lemon curd. Dotdash Meredith Food Studios
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Repeat with remaining lady fingers, lemon curd, and mascarpone filling. Dotdash Meredith Food Studios
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Drizzle reserved lemon curd over tiramisu. (You will use about 10 oz. ladyfingers. Save remaining ladyfingers for another purpose.) Dotdash Meredith Food Studios
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Cover with plastic wrap and chill in the refrigerator at least 8 hours or overnight before serving. Slice and enjoy! Dotdash Meredith Food Studios
