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.

Course Dessert

Cuisine American

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

Prep Time 35

Chilling 6

Total Time 6 35

Servings 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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