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Lemon Tiramisu with Lemon Curd

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A zesty twist on the classic Italian tiramisu, featuring layers of creamy mascarpone and vibrant lemon curd.

Ingredients

Scale
  • For the Lemon Curd:
  • 4 large egg yolks
  • 4 large eggs
  • ¼ teaspoon sea salt
  • 1 ¼ cups granulated sugar
  • 2 lemons (zested)
  • ⅔ cup lemon juice (freshly squeezed)
  • ½ cup unsalted butter (softened)
  • ½ cup water
  • ¼ cup granulated sugar (for lemon syrup)
  • 1 lemon (peeled and juiced)
  • 1 sprig basil (optional)
  • ¼ cup limoncello (optional)
  • For the Filling:
  • 1 ½ cups heavy whipping cream (cold)
  • 1 ½ cups lemon curd
  • 1 lb mascarpone cheese (room temperature)
  • 2 packs ladyfingers
  • For Assembly:
  • Lemon slices (for decorating)

Instructions

  1. Prepare the Lemon Curd: In a medium saucepan, whisk together egg yolks, eggs, sea salt, and sugar until pale and fluffy. Stir in lemon zest and juice, then cook while stirring until thickened, about 10 minutes. Remove from heat, whisk in butter, cover to cool, and refrigerate.
  2. Make the Lemon Syrup: In a small saucepan, combine water, sugar, and juiced lemon. Simmer until sugar dissolves, then let cool.
  3. Whip the Cream: In a mixing bowl, whip cream to soft peaks. In another bowl, mix mascarpone with lemon curd until combined.
  4. Assemble the Tiramisu: Dip ladyfingers into lemon syrup, layer half in a dish, spread half of the lemon curd mixture, and repeat layers.
  5. Chill and Serve: Cover and refrigerate for at least 4 hours or overnight. Garnish with lemon slices before serving.

Notes

Use fresh lemons for the best flavor and consider using flavored variations for a twist.

Nutrition

Find it online: https://us.recipesfood.org/lemon-tiramisu/

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