Valentina Ablaev
A lemon tiramisu cake is the perfect spring dessert you can make from scratch! Layers of ladyfingers dipped into homemade lemon syrup, topped with homemade lemon curd, and the best homemade cream cheese frosting. This lemon curd tiramisu will be the star of the show!
This easy lemon tiramisu cake is a lemon variation of the classic tiramisu cake! The delicate lady fingers pair perfectly with the lemon flavor and fluffy frosting. This no-bake dessert takes little hands-on effort, and the result is incredible.
Why You’ll Love This Recipe
This lemon tiramisu cake is the perfect spring dessert! The flavors are so refreshing, and the result is a beautiful cake. This cake will wow even the dessert skeptics; it’s seriously that good!
Ingredients for Lemon Tiramisu
- Lady fingers – store-bought ladyfingers make these cake layers so easy to make.
- Lemon curd – a homemade lemon curd is the key to a delicious lemon tiramisu.
- Lemon syrup – a simple lemon syrup from scratch elevates this dessert, adding sweetness and zest at the same time.
- Cream – the rich cream consists of mascarpone, cream cheese, and powdered sugar, with the addition of fluffy whipped cream. A touch of lemon zest takes this cream over the top.
See the recipe card below for a complete list of ingredients and quantities.
How to Make Lemon Tiramisu
- Prepare the curd. Whisk the eggs and sugar in a medium saucepan over medium-low heat. Add the lemon juice, lemon zest, and salt to the pan. Stir and cook on medium heat and simmer until the sugar is dissolved. Whisk the butter into the curd.
2. Cook for 5-6 minutes or until the curd is thick and can coat the back of a spoon. Remove the pan from the heat and whisk in the vanilla.
3. Cook syrup. Add sugar, lemon juice, zest, and water to a pan. Heat over medium until the sugar dissolves. Remove from the heat and cool completely before using.
4. Make cream. Beat together mascarpone cheese, cream cheese, powdered sugar, and vanilla extract in a large mixing bowl.
5. In a separate bowl, beat the heavy cream on high speed until soft peaks form, about 5 minutes. Fold the whipped cream into the mascarpone mixture.
6. Assemble. Add a thin layer of cream to the bottom of a baking dish. Dip ladyfingers quickly into the lemon syrup.
7. Arrange the ladyfingers in a single layer into the baking dish.
8. Add a layer of cream to the top of the ladyfingers.
9. Add a layer of lemon curd on top of the ladyfingers.
10. Repeat the layering process once more, there will be 2 layers.
Garnish as you wish and refrigerate for at least 2 hours or until ready to serve.
Expert Tips:
- Prepare in advance. For the easiest assembly process, we recommend making the lemon curd and lemon syrup ahead of time! Both can be stored in the fridge for up to 5 days before use.
- Use fresh ingredients. The key to a delicious lemon cake is fresh lemons and lemon zest!
- Quick dip. Dip the ladyfingers quickly into the syrup mixture to prevent them from getting soggy.
Lemon Tiramisu FAQ’S
We recommend using fresh lemon juice for the best flavor!
This lemon tiramisu has a refreshing zest paired with a sweet frosting. The layers are soft, and the lemon syrup has a light tart flavor.
To substitute ladyfingers, you can use biscotti cookies or even sponge cake.
Store & Reheat
- Storage. Store leftover tiramisu cake covered tightly with plastic wrap.
- Freeze. Add slices of the lemon tiramisu to a freezer-safe container and store in the freezer for up to 3 months. Thaw: Place the cake in the fridge and let it thaw overnight.
More Dessert Recipe
If you enjoyed this chicken recipe, be sure to try our other spring dessert recipes; here are some of our favorites:
If you’ve tried this lemon tiramisu recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Lemon Tiramisu
Ingredients
- 48 ladyfinger cookies
Lemon curd-
Lemon syrup-
- 3/4 cup granulated sugar
- 1/3 cup fresh lemon juice
- 2 tsp lemon zest
- 1 cup water
Cream-
- 8 mascarpone cheese
- 8 oz cream cheese
- 1 Tbsp lemon zest
- 1 cup powdered sugar
- 1 1/2 tsp vanilla extract
- 1 1/2 cups heavy whipping cream cold
Instructions
Prepare lemon curd.
- Whisk together the eggs and sugar in a saucepan over low heat.
- Add the lemon juice, zest, and salt to the pan and heat over medium-low. Cook until the sugar is dissolved, whisking constantly.
- Turn the heat to low and stir in the butter.
- Whisk the mixture for 5-6 minutes or until it has thickened enough to coat the back of a spoon.
- Remove the pan from the heat and whisk in the vanilla.
- Run the curd through a fine mesh strainer into a bowl. Allow the curd to cool before storing it in the fridge.
Prepare lemon syrup.
- Combine the sugar, lemon juice, lemon zest, and water in a small saucepan and cook over medium heat until the sugar completely dissolves about 3-4 minutes.
- Remove from the heat and cool completely.
Prepare cream.
- Beat the mascarpone, cream cheese, lemon zest, powdered sugar, and vanilla until creamy in a bowl.
- In a separate bowl, beat heavy cream until soft peaks form. Add to the mascarpone cream mixture and beat over low heat until combined.
Assemble.
- Add a thin layer of cream to the bottom of a 9×13-inch baking dish.
- Dip half of the 25 ladyfinger cookies quickly in the cooled syrup until fully coated and arrange them in a baking dish.
- Layer half of the cream mixture over the cookies and half of the curd.
- Repeat this with the remaining cookies, cream, and curd. You will need two layers.
- Refrigerate at least 2 hours or overnight, tightly covered.
- Garnish as desired.
Notes
- Prepare in advance. Make the lemon curd and syrup in advance for an easier assembly process. Both can be stored in the fridge for 5 days before using.
- Use fresh ingredients. Fresh lemon juice is the key to the best flavor in a lemon cake.
- Storage. Leftover tiramisu can be stored in an airtight container in the fridge for 3-5 days.
- Dip the ladyfingers quickly in the syrup to prevent them from getting soggy.
