Lemon Tiramisu
A refreshing twist on the classic Italian dessert. This lemon tiramisu combines layers of homemade lemon curd, lemon–limoncello syrup, and delicate ladyfinger biscuits for a bright, zesty treat
A refreshing twist on the classic Italian dessert. This lemon tiramisu combines layers of homemade lemon curd, lemon–limoncello syrup, and delicate ladyfinger biscuits for a bright, zesty treat
Info
Prep Time:
30mCook Time:
15mDifficulty Level:
Ingredients
For the Syrup:
- 150 g sugar
- 150 g water
- Juice and zest of 1 lemon
- 4 basil leaves
- 50 ml limoncello
For the Lemon Curd:
- 150 g sugar
- Pinch of salt
- 6 egg yolks
- Zest of 2 lemons
- 100 g freshly squeezed lemon juice
- 125 g cold butter, cubed
For the Lemon Tiramisu:
- 400 g heavy cream (35%), chilled
- 500 g cream cheese, at room temperature
- Half of the lemon curd
- 1½ packs ladyfinger biscuits (savoiardi)
- Lemon slices, for garnish
- Fresh basil leaves, for garnish
Directions
Lemon Curd
Mix the lemon zest with sugar until fragrant.
In a heavy-bottomed saucepan, whisk the egg yolks until smooth. Add the sugar-zest mixture and whisk until pale.
Stir in the lemon juice and cook over low heat, stirring constantly for 8–10 minutes, until thickened and bubbling.
To test, dip a wooden spoon in the curd—if it coats the back, it’s ready.
Remove from heat, stir in the cold butter until melted, then transfer to a bowl. Cover with plastic wrap pressed directly on the surface to prevent a skin from forming. Chill completely.
Syrup
In a small saucepan, combine sugar, water, lemon juice/zest, and basil leaves. Bring to a boil.
Remove from heat, stir in the limoncello, and let cool completely.
Lemon Tiramisu
In a bowl, fold half of the chilled lemon curd into the softened cream cheese until smooth.
Chill a metal mixing bowl in the freezer for 5 minutes. Pour in the cold heavy cream and whip with a hand mixer until it holds soft peaks (about 2 minutes).
Gently fold the whipped cream into the lemon–cream cheese mixture.
Quickly dip ladyfingers, one at a time, into the cold syrup—don’t soak them. Arrange in a single layer in a small baking dish (about 18 x 26 cm).
Spread half of the lemon cream mixture over the biscuits.
Add a second layer of syrup-dipped ladyfingers, then finish with the remaining cream mixture. Smooth the top with a spatula.
Chill in the refrigerator for several hours or overnight.
Before serving, spread the remaining lemon curd over the top for a glossy finish. Garnish with lemon slices and fresh basil leaves.
Recipe Tips
The lemon curd will be runny when warm but thickens as it cools. Store in the fridge for up to 10 days. For a more vibrant yellow color, add a pinch or two of turmeric to the curd before cooking.