The best Lemon Tiramisu recipe has ladyfingers dipped in a lemon syrup and layered with a whipped mascarpone and homemade lemon curd. It’s fresh, beautiful, and the perfect make ahead, no-bake dessert!

If you love refreshing desserts with a creamy texture and bright citrus flavor, this Lemon Tiramisu recipe will quickly become one of your favorites. This delicious twist on the classic Italian dessert replaces coffee and cocoa with fresh lemon flavor, creating a light and refreshing no bake lemon dessert perfect for warm weather.

Made with layers of delicate ladyfingers, smooth mascarpone cream, and tangy lemon curd, this easy lemon tiramisu is both elegant and simple to prepare. Whether you’re planning a summer dinner party, a family gathering, or just want to treat yourself to something special, this dessert is guaranteed to impress.

Unlike traditional tiramisu, this version highlights the bright flavor of lemon, making it the perfect summer dessert recipe.

Why You Will Love This Lemon Tiramisu

There are many reasons why this dessert has become popular on food blogs and Pinterest.

1. No Baking Required

This is a no bake dessert recipe, meaning you don’t need an oven. Just assemble the layers and let the refrigerator do the work.

2. Light and Refreshing Flavor

The combination of lemon zest, lemon juice, and mascarpone creates a fresh citrus taste that is perfect for warm days.

3. Elegant Yet Easy

Although it looks fancy and impressive, this dessert is incredibly simple to prepare.

4. Perfect for Special Occasions

This recipe works beautifully for birthdays, holidays, brunch gatherings, or dinner parties.

How to make Lemon Tiramisu:

Prepare Lemon Curd: Combine the egg yolks, sugar, lemon zest, lemon juice, and salt in a heat-proof bowl and cook over a pot of simmering water, stirring constantly, until it thickens to a gravy consistency (7-10 minutes). Remove from heat and stir in butter.

Make Lemon Syrup: combine lemon juice, water, and sugar in a saucepan then bring to a boil for 5 minutes. Remove from heat (add limoncello if desired). This syrup will be used to dip the lady-fingers.

Whip Mascarpone Filling: Combine mascarpone with 1 Tablespoon lemon zest then mix in the whipping cream with an electric mixer just until stiff peaks (don’t over-mix).

Assemble: Dip each lady finger quickly in lemon syrup and line the bottom of an 8×8 inch or similar size pan. Top with half of the whipped mascarpone. Top with cooled lemon curd. Repeat with another layer of dipped lady fingers and remaining whipped mascarpone. Refrigerate for a few hours or overnight. Optional: Garnish with grated white chocolate on top.

Lemon Tiramisu

Our beautiful Lemon Tiramisu recipe has ladyfingers dipped in lemon syrup and layered with whipped mascarpone and lemon curd. It's the perfect make ahead, no-bake dessert!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Refrigerate 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

Servings 9 Servings

Calories 388 kcal

Equipment

• 8×8 dish

Ingredients

  

Lemon Curd*:

• 4 large egg yolks
• 2/3 cup granulated sugar (134g)
• 1 Tablespoon lemon zest (6g), about 1 lemon
• 1/3 cup lemon juice (80mL), fresh squeezed (or you could use limoncello)
• pinch salt
• 6 Tablespoons unsalted butter (85g), room temperature, chopped

Lemon Syrup:

• ¾ cup lemon juice  (180mL), fresh squeezed, from about 2-3 lemons
• 1 cup water (240mL)
• 1/2 cup granulated sugar (100g)
• 1/4 cup limoncello (60mL), (optional*)

Whipped Mascarpone:

• 8 oz mascarpone cheese (226g), room temperature
• 1 Tablespoon lemon zest (6g)
• 1 ½ cups heavy whipping cream (360mL)

Assembly:

• 1 package Lady Fingers (7 oz package, about 24 lady fingers, Savoiardi brand)
• white chocolate grated on top, as garnish (optional)

Instructions

 

• Zest and juice lemons and set aside.
• Lemon Curd: Add 2 inches of water to the bottom of a small saucepan and bring to a simmer over medium heat. In a heat-proof mixing bowl, add 4 egg yolks, 2/3 cup granulated sugar, 1 Tablespoon lemon zest, ⅓ cup lemon juice, and a pinch of salt and whisk well to combine. Place bowl over pot of water, reduce heat to medium low and cook, whisking constantly, until mixture thickens to a gravy consistency, about 7-10 minutes. Remove bowl from heat and stir in 6 tablespoons butter.
• Cool Lemon Curd: Pour mixture into a new bowl and place a piece of plastic wrap directly on the surface (to prevent it from forming a skin). Refrigerate whie you prepare the rest of the ingredients.
• Lemon Syrup: In a saucepan, add ¾ cup lemon juice, 1 cup water, and ½ cup sugar. Bring to a boil, stirring to dissolve the sugar. Boil for 5 minutes, then remove from heat. Transfer to a bowl and cool completely to room temperature (or refrigerate to cool down faster). Stir in ¼ cup limoncello (if using).
• Whipped Mascarpone: Combine mascarpone with 1 Tablespoon lemon zest then mix in the whipping cream with an electric mixer just until medium/stiff peaks (don't over-mix).
• Assemble: Submerge each lady finger quickly in lemon syrup and then place in the bottom of an 8×8 or similar size pan, until bottom of pan is lined. Top with half of the whipped mascarpone. Stir lemon curd well then spoon over the top, into an even layer. Repeat with another layer of dipped lady fingers. Smooth (or decoratively pipe) remaining whipped mascarpone on top. Optional: garnish with grated white chocolate and/or lemon zest or lemon slices.
• Refrigerate for at least 2 hours, or overnight.

Notes

Lemon Curd: could substitute 1 ¼ cups store-bought lemon curd instead of homemade. You may want to warm it slightly, so it's soft enough to spread easily. 

Lady Fingers: Should be a 7 ounce package (about 24 cookies). I love the Savoiardi brand. 

 

Make Ahead Instructions: Tiramisu is meant to be made in advance so the flavors can blend more. Keep it covered in the refrigerator for 2-3 days.

Limoncello Liqueur: I'd only use it if you like the flavor addition and will drink the rest of the bottle/use it for something else. Otherwise this dessert tastes amazing without it, too!