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Lemon Tiramisu
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Prep Time:
45 minutes
Total Time:
420 minutes
Lemon tiramisu: zesty lemon curd, syrup, and creamy mascarpone. Refreshing citrus bliss.
Ingredients:
  • Lemon Curd
  • 1 1/2 cup lemon juice (juice from 8 lemons*)
  • 4 eggs
  • 1/8 teaspoon salt
  • 1 cup unsalted butter, cut into cubes
  • 1/2 teaspoon vanilla extract
  • Syrup
  • 1 1/2  cup white sugar
  • 3 (1-inch) strips  of lemon peel
  • 1/2 cup lemon juice
  • 2/3 cup limoncello liqueur
  • Mascarpone Layer
  • 2 cup heavy cream
  • 1/2 cup powdered sugar
  • 3 (8-ounce) containers mascarpone cheese
  • 1 Tbsp lemon zest
  • 10 ounces crisp ladyfingers (about 39 larger or 57 smaller ladyfingers)
Instructions:
  • Prepare all the delicious ingredients needed for this amazing recipe.
  • In a large non-reactive saucepan, mingle together the zesty lemon juice, 2 cups of sweet white sugar, whole eggs, egg yolks, and a touch of salt to enhance the flavors.
  • Constantly stir the mixture over medium heat until thickened and bubbling. Lower the heat to medium-low and continue cooking for an additional 2 minutes. Remove from the heat.
  • Pour the mixture through a fine mesh sieve into a medium bowl.
  • Mix in the butter and vanilla until well combined. Cover the surface with plastic wrap and refrigerate for 1 to 2 hours until chilled. (Lemon curd can be prepared up to a week ahead.) Remember to set aside 1/4 cup of lemon curd before making the tiramisu.
  • To make the syrup, in a small non-reactive saucepan, mix 1 1/2 cups of sugar with lemon peel, lemon juice, and limoncello. Bring to a boil over medium-high heat, stirring occasionally, until the sugar has melted.
  • Remove the lemon peel and pour the syrup into a glass bowl or 4-cup glass measuring cup. Let the syrup cool.
  • In a large bowl, whip the cream and powdered sugar until thick and fluffy to create the Mascarpone Layer. Set aside.
  • In an extra-large bowl, combine mascarpone and lemon zest until creamy. Gently fold in 3/4 cup lemon curd.
  • Gently fold the whipped cream into the mascarpone mixture in three additions until fully combined.
  • Layer half of the ladyfingers in a 9x13-inch baking dish, trimming as needed, and generously brush or drizzle half of the syrup over them.
  • Spread half of the remaining luscious lemon curd over the ladyfingers.
  • Spread a luxurious layer of half of the mascarpone filling on top of the lemon curd.
  • Continue layering with the remaining lady fingers, lemon curd, and mascarpone filling.
  • Drizzle the saved lemon curd over the tiramisu using approximately 10 oz. of ladyfingers. Keep the remaining ladyfingers for future use.
  • Chill the covered dish in the fridge for at least 8 hours or overnight. Slice it up and savor every bite!

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