Lemon Tiramisu

Lemon tiramisu, no baking, and no shortcuts. Just real lemon curd, mascarpone cream, and syrup-soaked ladyfingers layered up like an icebox cake and chilled until it slices clean.

This One’s All About the Lemon

There’s no coffee, no cocoa powder, just layers of mascarpone, homemade lemon curd, and ladyfingers soaked in sharp lemon syrup. I was going for something cold, lemony, and layered, and by the time this one set up in the fridge, I knew I was done. It just worked.

The lemon does all the work between the curd and the syrup, it cuts straight through the cream. Bright, creamy, and lemony from top to bottom. If you’re dreaming of dessert that tastes like lemon pie and layered cake at the same time, this is it.

Call it tiramisu or an icebox dessert – either way, this one’s staying in the rotation.

Why It Doesn’t Taste Like Every Other Tiramisu

I didn’t hold back on the lemon. I make the curd from scratch, simmer a quick lemon syrup to soak the ladyfingers, and keep the mascarpone cream simple so the flavor stays clear. No extras, nothing overdone – just cold layers that taste like lemon all the way through, exactly how I wanted it.

Why I Keep Coming Back to It

• This is what I bring when I want the dessert to steal the table.
• It looks like a showstopper without trying too hard.
• That mix of cold lemon curd and mascarpone is just plain good.

Here’s What Goes in This Icebox Version of Lemon Tiramisu

• Lemon – juice and zest go into the syrup and the curd.
• Sugar – granulated for the syrup and curd, confectioners’ for the cream.
• Mascarpone – rich, cold, and creamy.
• Heavy cream – helps the filling whip up light but still hold.
• Vanilla – just a splash to soften the edges.
• Egg yolks – what makes the curd smooth and thick.
• Butter – stirred into the curd to finish it off.
• Ladyfinger biscuits – crisp ones that hold up to the syrup. Just as crisp as the ones I use in my toffee tiramisu recipe.
• Lemon slices or mint – for the top, if you want it to look dressed.

How to Make Lemon Tiramisu

Find the complete, printable recipe with measurements in the recipe card at the bottom of the post.

• Step One: (make the lemon syrup)
  In a small saucepan, stir together the water, lemon juice, sugar, and lemon zest. Warm it over medium heat until the sugar dissolves completely – just give it an occasional stir. Once it’s clear and syrupy, take it off the heat and let it cool to room temp.
• Step Two: (make the mascarpone cream)
  While the syrup cools, beat the cold mascarpone, heavy cream, confectioners’ sugar, and vanilla in a big bowl. Go until it’s thick, smooth, and holding stiff peaks. Set it aside once it looks creamy and scoopable.
• Step Three: (make the lemon curd)
  Whisk together the lemon juice, zest, sugar, and egg yolks in a small saucepan. Set it over medium-low heat and stir constantly until it thickens enough to coat the back of a spoon – about 6 to 8 minutes. Take it off the heat, stir in the butter, and keep mixing until it’s smooth and glossy. Let it cool down, then pop it in the fridge.
• Step Four: (assemble the first layer)
  Grab your 9×13 dish and start dipping each ladyfinger into the lemon syrup. Quick dip – don’t let them sit. Line them up in a single layer across the bottom of the dish.
• Step Five: (add the mascarpone)
  Spread half of the mascarpone cream evenly over the ladyfingers. Use a spatula to get it smooth all the way to the edges.
• Step Six: (repeat and finish the layers)
  Do one more round of lemon-syrup-dipped ladyfingers, then spread the rest of the mascarpone cream over the top.
• Step Seven: (add the lemon curd)
  Spoon the lemon curd over that final mascarpone layer and gently spread it out. It doesn’t have to be perfect, just cover the top.
• Step Eight: (chill the tiramisu)
  Cover the whole dish and refrigerate for at least 6 hours or overnight. Once it’s set, it’s ready to serve.

If you’re into tiramisu anything, I also have a version in cookie form. Tiramisu cookies—soft, espresso-flavored, and a totally different kind of treat, but still have that layered flavor thing going on.

Recipe Tips

Nothing tricky here, but a couple small things can make it even better.

• Don’t rush the curd – if the heat’s too high, it’ll scramble instead of thicken.
• Use a glass or ceramic dish so you can see the layers when you serve.
• If the mascarpone looks grainy, it was probably overmixed or not cold enough.
• Let the finished dessert sit out for 10–15 minutes before slicing so the layers give just a little.
• You can garnish with extra zest instead of mint if you want something cleaner.
• If your ladyfingers are very dry, dip them a little longer – but don’t soak or they’ll fall apart.

Leftovers and Storage

It keeps surprisingly well for something so creamy, which makes it great for making ahead or finishing off over a few days.

• Cover and refrigerate – leftovers are good for up to 3 days.
• Keep it cold until right before serving so the layers stay clean.
• Freezing works, but the texture gets a little softer once thawed. Still tastes great.
• If you freeze it, wrap the whole dish tightly or portion it into individual slices.

It keeps like an icebox cake should – cold, creamy, and easy to pull out when you’re ready to serve.

Frequently Asked Questions

• Can I use store-bought lemon curd instead of homemade?
  Yes, but texture varies a lot between brands. You’ll need about 1¼ cups, and it should be thick enough to spread without running. If it feels too loose, let it chill in the fridge before using or reduce slightly on the stove.
• Do soft ladyfingers work here?
  They’ll change the feel of the whole dessert. Crisp ladyfingers soak up the syrup without going soggy, soft ones turn to mush fast. If that’s all you can find, use a quicker dip and layer with a light hand.
• Can I make this ahead of time?
  Yes, and it’s better that way. It needs at least 6 hours in the fridge, but overnight gives the layers time to hold. I don’t recommend assembling more than a day in advance, past that, the texture starts to change.
• Does it freeze well?
  It does, but don’t expect it to look exactly the same once thawed. The mascarpone softens a bit and the curd might not stay as glossy. Still tastes good just not something I’d freeze if presentation matters.
• Can I sub in cream cheese for the mascarpone?
  Not for this one. The flavor’s stronger and the texture changes. It’ll still layer, but it won’t have the same finish or feel. If you’re not familiar with mascarpone, this guide on what mascarpone cheese is breaks it down simply.
• What kind of dish should I use?
  I use a 9×13 glass or ceramic baking dish so the layers stay even and the syrup doesn’t pool. Avoid metal, anything reactive can mess with the lemon flavor, especially in the curd.
• Can I make this with other flavors?
  Yes, tiramisu is flexible. My pumpkin tiramisu switches out citrus for spiced mascarpone and coffee-soaked ladyfingers for a fall version. And for something completely different, make my tiramisu brownies.

More Icebox Desserts I Keep in the Rotation

If cold, creamy, and layered is your thing, here are a few more I make when the oven’s staying off.

• No-Bake Peanut Butter Chocolate Icebox Cake – Nutter Butters, peanut butter cream, chocolate.
• Banana Split “Cakes” (No-Bake) – fruit, cream, and chocolate in individual cups.
• Pecan Cream Pie Lush – Graham cracker crust, pecan filling, whipped top layer.
• Blueberry Cheesecake Icebox Cake – Graham cracker crumbs, blueberry filling, cheesecake layers.
• No-Bake Strawberry Icebox Cake – Whipped cream, fresh berries, graham cracker sheets.
• Chocolate Peppermint Lush – Cold, minty, and full of chocolate.
• Hawaiian Dream Dessert Cups – Pineapple, coconut, whipped cream in single-serve cups.

I like it best after dinner outside with something cold to drink—cinnamon orange sweet tea works especially well next to all that lemon and cream.

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Print Recipe

5 from 4 votes

Lemon Tiramisu

A no-bake lemon tiramisu made with layers of homemade lemon curd, mascarpone cream, and lemon syrup–soaked ladyfingers. This chilled icebox-style dessert sets up in the fridge and slices clean for serving.

Prep Time35 minutes mins

Chilling6 hours hrs

Total Time6 hours hrs 35 minutes mins

Course: Dessert

Cuisine: American

Keyword: lemon icebox cake, Lemon Tiramisu, mascarpone lemon dessert, no bake lemon dessert, no bake tiramisu, tiramisu with ladyfingers

Servings: 12 to 16 slices

Calories: 380kcal

Author: Cathy Pollak

Equipment

• Saucepan You'll need two if you want to make the syrup and curd at the same time.
• mixing bowls For whipping the mascarpone cream.
• hand mixer or stand mixer. Beating the ream to stiff peaks.
• whisk For stirring the curd and keeping it smooth.
• baking dish 9x13 Glass or cermaic for the dessert.
• Zester For zesting the lemon.
• measuring cups and spoons For ingredient accuracy.

Ingredients

Lemon Syrup:

• 3/4 cup water
• 1/2 cup fresh lemon juice
• 1/2 cup granulated sugar
• zest of 1 lemon

Mascarpone Cream:

• 1-1/2 cups mascarpone cheese cold
• 1-1/2 cups heavy whipping cream cold
• 1/2 cup confectioners' sugar
• 1 tsp. vanilla extract

Lemon Curd:

• 3/4 cup fresh lemon juice
• zest of 1 lemon
• 3/4 cup granulated sugar
• 5 egg yolks
• 6 tbsps. unsalted butter

Assembly:

• 40-44 ladyfinger biscuits (about 2 packages)
• lemon slices and mint for garnish

Instructions

• In a small saucepan, stir together the water, lemon juice, sugar, and lemon zest. Warm it over medium heat until the sugar dissolves completely, just give it an occasional stir. Once it’s clear and syrupy, take it off the heat and let it cool to room temp.
  3/4 cup water, 1/2 cup fresh lemon juice, 1/2 cup granulated sugar, zest of 1 lemon
• While the syrup cools, beat the cold mascarpone, heavy cream, confectioners’ sugar, and vanilla in a big bowl. Go until it’s thick, smooth, and holding stiff peaks. Set it aside once it looks creamy and scoopable.
  1-1/2 cups mascarpone cheese, 1-1/2 cups heavy whipping cream, 1/2 cup confectioners' sugar, 1 tsp. vanilla extract
• For the curd, whisk together the lemon juice, zest, sugar, and egg yolks in a small saucepan. Set it over medium-low heat and stir constantly until it thickens enough to coat the back of a spoon, about 6 to 8 minutes. Take it off the heat, stir in the butter, and keep mixing until it’s smooth and glossy. Let it cool down, then pop it in the fridge.
  3/4 cup fresh lemon juice, zest of 1 lemon, 3/4 cup granulated sugar, 5 egg yolks, 6 tbsps. unsalted butter
• Grab your 9x13 dish and start dipping each ladyfinger into the lemon syrup. Quick dip, don’t let them sit. Line them up in a single layer across the bottom of the dish.
  40-44 ladyfinger biscuits
• Spread half of the mascarpone cream evenly over the ladyfingers. Use a spatula to get it smooth all the way to the edges.
• Do one more round of lemon-syrup-dipped ladyfingers, then spread the rest of the mascarpone cream over the top.
• Spoon the lemon curd over that final mascarpone layer and gently spread it out. It doesn’t have to be perfect, just cover the top.
• Cover the whole dish and refrigerate for at least 6 hours or overnight. Once it’s set, it’s ready to serve. Add garnish to each slice.
  lemon slices and mint for garnish

Notes

• If using store-bought lemon curd, you’ll need about 1¼ cups. Make sure it’s thick enough to spread.
• Crisp, cookie-like ladyfingers are ideal, soft ones will require a very quick dip to avoid going soggy.
• Make sure your mascarpone is cold before whipping. If it looks grainy, it may have been overmixed or too warm.
• Dessert can be made a day ahead. Leftovers keep well in the fridge for up to 3 days.
• Freezing works, though the texture softens slightly after thawing.
• Pairs nicely with a cold glass of cinnamon orange sweet tea.

For the best results when making this lemon tiramisu, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card, like how to make it dairy-free, gluten-free, or ideas for simple ingredient switch ups.

 

 

 

 

Nutrition information is an estimate and will vary based on the brands and products you use.

 

 

 

 

 

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Nutrition

Nutrition Facts

Lemon Tiramisu

Amount Per Serving (114 g)

Calories 380 Calories from Fat 221

% Daily Value*

Fat 24.5g38%

Saturated Fat 14.6g91%

Polyunsaturated Fat 1.1g

Monounsaturated Fat 6.4g

Cholesterol 141mg47%

Sodium 37mg2%

Potassium 78mg2%

Carbohydrates 39g13%

Fiber 1g4%

Sugar 31g34%

Protein 4g8%

Vitamin A 221IU4%

Vitamin C 8mg10%

Calcium 44mg4%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Lemon Tiramisu I’d love to hear how it turned out — leave a comment below and let me know.

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