Easy Lemon Tiramisu Recipe

Calling all lemon lovers! You’re going to love this easy lemon tiramisu recipe! It’s made with Italian lady finger cookies dipped into limoncello then layered with a zesty and creamy mascarpone filling. This tiramisu gets covered in a layer of homemade lemon curd and garnished with whipped cream. Enjoy it chilled all summer long!

Watch My Lemon Tiramisu Reel!

Watch my YouTube short reel for this lemon tiramisu recipe to see how I put it all together! Want to stay up to date on the latest recipes? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications.

Ingredients for Easy Lemon Tiramisu

Here are the main ingredients you’ll need to make this delicious tiramisu! Find the full list of ingredients with measurements in the printable recipe card below.

• Lady Fingers – look for crispy, Italian cookies. You can also make this recipe using pieces of sponge cake.
• Mascarpone Cheese – not all cheese is made equally! Go for an authentic Italian brand of mascarpone. It should be thick and creamy.
• Heavy Cream – make sure it’s nicely chilled before using!
• Lemons – freshly squeezed lemon juice is the best!
• Limoncello – a sweet, Italian lemon liqueur for desserts. Want to make this without it? Replace the limoncello with a simple syrup flavored with a few teaspoons of lemon extract.
• Eggs – for making the lemon curd.

Supplies & Tools for the Recipe

Need some supplies or tools to make my easy lemon tiramisu at home? Shop my Amazon Affiliate links for the items I use in my kitchen. Using these links won’t cost you extra and I’ll earn a small commission.

• Lady Fingers – in case you can’t find them in store!
• KitchenAid Hand-Held Mixer
• Glass Mixing Bowls
• White Casserole Dish
• Citrus Zester
• Citrus Juicer

Easy Homemade Lemon Curd

Start this dessert with my homemade lemon curd recipe. I have a separate video tutorial for this zesty spread and use it for many of my recipes. You can also use store-bought lemon curd for this tiramisu recipe.

1. Place the eggs, egg yolks, and sugar into a medium-sized, stainless-steel saucepan. Whisk the eggs and sugar vigorously for a few minutes, until the mixture is thick, pale in color, and ribbons off the whisk.
2. Whisk in the lemon juice, then take the saucepan to the stovetop. Cook the lemon curd over medium heat, stirring constantly, for 4 to 5 minutes, until the curd thickens.
3. Remove the lemon curd from the heat, add the butter and vanilla extract. Allow the butter to melt completely, whisk it in, then cover and refrigerate the lemon curd.

Making the Lemon Tiramisu Filling

Traditional tiramisu recipes use raw egg yolks and egg whites; however, for this easy lemon tiramisu recipe, we’re skipping the eggs and using cheese and heavy cream instead. Here’s how to make the creamy filling.

1. Place the mascarpone cheese into a large mixing bowl. I don’t recommend warming the cheese; use it straight from the fridge. Add the confectioner’s sugar, vanilla extract, and lemon zest.
2. Beat the cheese for 3 to 4 minutes on medium speed until it’s thick and creamy. Gradually begin adding the chilled heavy cream, about ½ cup at a time, whisking after each addition.
3. Once all the heavy cream is added, continue to whisk the filling for a few minutes, until it’s thick and fluffy.
4. Add 1 cup of chilled lemon curd to the filling and mix until it’s completely incorporated into the filling.

How to Make Lemon Tiramisu

Here’s to assemble this easy lemon tiramisu dessert.

1. You can assemble the dessert by layering the cookies and filling into a casserole pan, a large trifle bowl, or individual dessert cups.
2. In a shallow bowl or tray, combine the lemon juice, limoncello, and water. Dip each lady finger cookie briefly into the mixture, soaking it just until the cookie is soft on the outside but NOT completely soggy and soaked through.
3. Layer the cookies into the casserole tray in a single layer. Add half the prepared tiramisu filling over the cookies and use a spatula to spread it evenly to the edges.
4. Add a second layer of cookies, followed by the remaining filling. Pour the remaining lemon curd (approximately 1 ¼ cups) over the top and smooth it with a spatula.
5. Refrigerate the lemon tiramisu for at least 6 hours, or overnight.

Garnishing & Serving the Tiramisu

Once the lemon tiramisu has chilled and set, whip up a simple whipped cream to garnish the top. Simply whisk together chilled heavy cream, confectioner’s sugar, and vanilla for a few minutes to stiff peaks.

Pipe the whipped cream on top of the tiramisu, then garnish with lemon slices. Cut the dessert into squares, lift with a spatula, then enjoy!

More Recipes!

Enjoyed this easy, lemony dessert? Check out some of my other recipes you’re sure to enjoy!

• Classic Tiramisu – you can never go wrong with this delicious coffee and cream dessert!
• No-Bake Strawberry Tiramisu Cake – a fruity and berry twist on classic tiramisu, assembled as a beautiful cake!
• Blueberry Lemon Trifle – another easy dessert made with lemon cake, cheesecake filling, lemon curd, and loads of blueberries!

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Easy Lemon Tiramisu Recipe

1 hour hr prep + 5 minutes mins cook + 6 hours hrs Chill Time:

12 servings

Easy lemon tiramisu recipe made without eggs! Creamy lemon mascarpone filling layered with lady fingers, limoncello, and lemon curd.

Ingredients 

US Customary – Metric

For Tiramisu Filling:

• 16 oz mascarpone cheese, chilled
• zest from 2 lemons
• 2 tsp vanilla extract
• 1 cup confectioner's sugar
• 2 cups heavy whipping cream, well chilled
• 1 cup homemade lemon curd

For Limoncello Syrup:

• 1/2 cup lemon juice
• 1/2 cup limoncello liqueur
• 1 cup water

For Dessert:

• 45 lady finger cookies
• 1 1/4 cups homemade lemon curd
• 1 lemon, sliced; for garnish

For Whipped Cream:

• 1 cup heavy whipping cream
• 1/4 cup confectioner's sugar
• 1 tsp vanilla extract

Instructions

Making the Lemon Curd:

• Prepare 1 recipe of my original Homemade Lemon Curd. You'll need some for the filling and some for the topping.
• Allow the lemon curd to cool completely in the refrigerator. This can be made ahead of time and stored in the fridge.

Making the Filling:

• Place the mascarpone cheese into a large mixing bowl. I don’t recommend warming the cheese; use it straight from the fridge. Add the confectioner’s sugar, vanilla extract, and lemon zest.
• Beat the cheese for 3 to 4 minutes on medium speed until it’s thick and creamy. Gradually begin adding the chilled heavy cream, about ½ cup at a time, whisking after each addition.
• Once all the heavy cream is added, continue to whisk the filling for a few minutes, until it’s thick and fluffy.
• Add 1 cup of chilled lemon curd to the filling and mix until it’s completely incorporated into the filling.

Assembling the Tiramisu:

• You can assemble the dessert by layering the cookies and filling into a casserole pan, a large trifle bowl, or individual dessert cups.
• In a shallow bowl or tray, combine the lemon juice, limoncello, and water. Dip each lady finger cookie briefly into the mixture, soaking it just until the cookie is soft on the outside but NOT completely soggy and soaked through.
• Layer the cookies into the casserole tray in a single layer. Add half the prepared tiramisu filling over the cookies and use a spatula to spread it evenly to the edges.
• Add a second layer of cookies, followed by the remaining filling. Pour the remaining lemon curd (approximately 1 ¼ cups) over the top and smooth it with a spatula.

Chilling, Garnishing, & Serving:

• Refrigerate the lemon tiramisu for at least 6 hours, or overnight.
• Once the lemon tiramisu has chilled and set, whip up a simple whipped cream to garnish the top. Simply whisk together chilled heavy cream, confectioner’s sugar, and vanilla for a few minutes to stiff peaks.
• Pipe the whipped cream on top of the tiramisu, then garnish with lemon slices. Cut the dessert into squares, lift with a spatula, then enjoy!

Nutrition

Serving: 1serving (1/12th) | Calories: 755kcal | Carbohydrates: 70g | Protein: 10g | Fat: 46g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 196mg | Sodium: 226mg | Potassium: 117mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1634IU | Vitamin C: 6mg | Calcium: 114mg | Iron: 2mg

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How to Make Easy Lemon Curd (video)

6 minutes mins prep + 5 minutes mins cook

36 tablespoons

Learn how to make the best and easiest lemon curd with just 5 ingredients!

Ingredients 

US Customary – Metric

• 2/3 cup freshly-squeezed lemon juice
• 2 eggs
• 4 egg yolks
• 1 cup white granulated sugar
• 1/2 cup unsalted butter
• 1 tsp vanilla extract

Instructions

• This recipe makes 2 1/4 cups of lemon curd.
• Juice approximately 4 to 5 large lemons over a fine mesh strainer set up over a glass bowl or large measuring cup. Double strain the juice for smoothest lemon curd. Set juice aside.
• In a separate glass mixing bowl, combine the eggs, egg yolks and sugar. Whisk vigorously for 3 to 4 minutes, until the mixture is thick and more pale in color. It should ribbon off the whisk. Pour the mixture into a stainless steel pot and add the lemon juice; whisk to combine.
• Cook the lemon curd over medium-low heat, stirring constantly along the bottom of the pan. Cook for 4 to 5 minutes, until the curd thickens and starts to bubble lightly. Remove from heat immediately. Add the unsalted butter and vanilla and whisk until the butter is completely melted.
• Transfer the curd into a glass bowl or glass jar and cover with plastic wrap to prevent a film from forming over the top. Allow the lemon filling to cool slightly, then place into the refrigerator. Lemon curd can be stored in the fridge for up to 2 weeks.

Nutrition

Serving: 1tablespoon | Calories: 55kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 5mg | Potassium: 12mg | Fiber: 1g | Sugar: 6g | Vitamin A: 121IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg