Lemon Tiramisu is a bright, creamy no-bake dessert made with lemon-soaked ladyfingers, fluffy mascarpone cream, and swirls of tangy lemon curd.

Lemon Tiramisu topped with fresh lemon curd, a lemon slice, and mint.
chelsea

Author’s Note

My Husband’s Favorite Meets Mine

For years, my husband has said my lemon icebox cake is a top five dessert for him. It always makes me laugh because it’s about the easiest dessert ever and basically just assembling 4 store-bought ingredients.

But, I’ve learned he really loves a good icebox cake. And me? I’m obsessed with tiramisu. Anytime I go to an Italian restaurant, I’m ordering it, even if that means skipping the pasta and starting with dessert.

So I decided to mash the two together into one bright, creamy, lemony dessert we’d both get excited about. And let me tell you, this one delivered. It’s easily one of the best desserts I’ve ever made, and as a lemon lover, I’m not even sure I can go back to the classic tiramisu. It’s that good.

Now, I’ll be honest. This lemon tiramisu takes a bit more effort than my lemon icebox cake and uses a few more ingredients, but IT IS WORTH IT! I promise!

Just make sure to make the lemon curd a day ahead so it has time to chill. Trust me, that one step makes all the difference.

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All the ingredients in this recipe prepped out for easy assembly including the egg yolks, salt, mascarpone, sugar, lemon curd, cream, water, lemons, vanilla, and ladyfingers.

Lemon Tiramisu Ingredients

IngredientTip or Swap
Lemon juice & sugarFresh lemon juice gives the brightest flavor. Roll lemons on the counter before juicing to release more juice.
Egg yolks & vanillaWhisk until smooth and creamy so the filling turns light and fluffy. Save the whites to make these delicious meringues!
Mascarpone & heavy creamUse cold mascarpone and cream so the mixture whips up thick and smooth without getting runny.
Lemon curdHomemade or store-bought both work. Make sure it is fully chilled before adding so the layers stay firm.
LadyfingersDip very quickly in the lemon soak. A quick flip on each side keeps them soft without falling apart. I always buy these online!

Quick Tip

Mascarpone is a soft, rich Italian cream cheese with a mild, slightly sweet flavor. It can be found in the specialty cheese section near the deli or gourmet cheeses.

Egg yolks, sugar, and vanilla mixed together, then mascarpone added for Lemon Tiramisu.

How To Make Lemon Tiramisu

  1. Make lemon soak: Heat until sugar dissolves, then cool.
  2. Beat egg mixture: Whip until smooth, then briefly mix in mascarpone.
  3. Whip filling: Add cream and beat to soft peaks, then mix in lemon curd.
  4. Dip ladyfingers: Quickly dip and remove right away.
  5. Layer: Ladyfingers, cream, ladyfingers, then remaining cream.
  6. Chill: Cover and refrigerate at least 6 hours or overnight.
  7. Finish: Spread lemon curd on top, slice, and serve cold.

Quick Tip

Don’t over-beat the mascarpone mixture. Once it’s added, mix just until combined. Over-beating can cause the filling to turn grainy or too soft, which keeps the tiramisu from setting up properly.

The lady fingers being dipped and the layered into a pan and then lemon curd spread over that layer.

Chelsea’s Note

What Are Soft Peaks?

Soft peaks mean the mixture is thick and fluffy, but still soft. When you lift the whisk, the tip of the peak should droop over like a soft curl instead of standing straight up. It should look smooth, creamy, and easy to spread, not stiff or dry.

Storage

Store Lemon Tiramisu covered in the fridge for up to 3 days. Keep it tightly wrapped or in an airtight container so it doesn’t dry out or absorb fridge smells. This dessert is best served cold and does not freeze well.

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Lemon Tiramisu

By Chelsea Lords
Lemon Tiramisu with lemon-soaked ladyfingers, a smooth, creamy filling, and bright lemon curd is a truly incredible dessert.
Prep Time: 45 minutes
Chilling: 12 hours
Total Time: 12 hours 45 minutes
Servings: 16 servings

Equipment

Ingredients

Lemon Soak
  • 3/4 cup granulated sugar
  • 3/4 cup freshly squeezed lemon juice 4 lemons
  • 3/4 cup water
Cream Mixture
  • 1 batch lemon curd divided, see note 2
  • 6 large egg yolks see note 3
  • 3/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla bean paste or regular vanilla extract
  • 2 (8-ounce) containers mascarpone
  • 1-1/2 cups heavy cream
Layering:

Instructions 

  • Lemon Soak: Combine sugar, water, and lemon juice in a small pot over medium heat. Cook just until sugar dissolves. Pour into a wide, shallow bowl and let cool completely.
  • Cream Filling: Add egg yolks, sugar, salt, and vanilla to a stand mixer with a whisk attachment. Beat on medium speed for about 1 minute until smooth and creamy, scraping the sides as needed. Add mascarpone and beat on medium speed for about 10 seconds, just until combined. Don't over-beat. Scrape down the sides.
  • Pour in the heavy cream and beat on medium-high speed for 1–3 minutes, until soft peaks form. Add 1/2 cup lemon curd and gently mix on low speed until integrated, about 10 seconds. Finish mixing by gently folding with a spatula.
  • Working one at a time, dip each ladyfinger briefly in the lemon soak. Turn to coat, counting to three as you flip (back, front, back again), then remove. Do not soak too long or they’ll fall apart.
  • Arrange soaked ladyfingers in an even layer in the pan. Spread 1/3 of the remaining lemon curd on top, then half of the cream mixture. Repeat with another layer of soaked ladyfingers, lemon curd, then finish with the remaining cream mixture.
  • Cover with plastic wrap and refrigerate at least 6 hours, preferably overnight or up to 24 hours.
  • Spread or drizzle the remaining 1/3 of the reserved lemon curd over the top. Cut and serve cold. Dust with powdered sugar if desired.
Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: Avoid metal pans because the lemon’s acidity can react with the metal and give the dessert a slightly metallic flavor. Line the pan with parchment and leave an overhang so you can lift the tiramisu out and cut cleaner slices.
Note 2: Ideally, make the lemon curd a day ahead so it has time to fully chill and thicken. If making it the same day, spread it in a thin layer in a 9×13-inch pan, press plastic wrap directly on the surface, and chill for at least 1 hour before using.
Note 3: Save the egg whites to make meringues or another recipe. If you prefer to be extra cautious, very young children, pregnant women, older adults, and anyone with a weakened immune system should avoid desserts made with raw eggs. Pasteurized eggs can be used instead.
Storage: Cover leftovers tightly and store in the fridge for up to 3 days. For the best texture and flavor, let it chill at least 8 hours before serving so the layers soften and set. I don’t recommend freezing, as the creamy layers can separate once thawed.

Nutrition

Serving: 1serving | Calories: 514kcal | Carbohydrates: 53g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.6g | Cholesterol: 203mg | Sodium: 112mg | Potassium: 126mg | Fiber: 0.6g | Sugar: 40g | Vitamin A: 992IU | Vitamin C: 7mg | Calcium: 82mg | Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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