If you’ve ever had traditional tiramisu, you know it’s all about coffee, cocoa, and creamy mascarpone. Delicious, yes—but sometimes a little heavy. That’s where this lemon tiramisu comes in. Think of it as tiramisu’s bright, cheerful cousin. It’s creamy, tangy, and refreshing, with layers of lemon curd, mascarpone cream, and sponge fingers soaked in a lemon–limoncello syrup.
It’s the kind of dessert that feels right at home on a summer table, but honestly, I’d serve this any time of year when I want something that looks impressive but doesn’t take hours of complicated baking.
Why You’ll Love This Recipe
- It’s no-bake (yes, really!).
- The flavor is light but indulgent—perfect after a big meal.
- You can make it ahead, so it’s stress-free when entertaining.
- It’s a fun twist that will surprise anyone expecting “regular” tiramisu.
Let’s Talk Ingredients
Here’s why each part matters in this recipe:
- Fresh lemons – Don’t skimp here. You’ll use zest and juice, and it’s what makes this dessert shine.
- Mascarpone and double cream – These two whipped together make the dreamy filling that holds everything together.
- Limoncello – Adds a little Italian flair to the syrup. You can leave it out if you’d rather keep things alcohol-free.
- Sponge fingers (ladyfingers) – The classic tiramisu base, but instead of coffee, they’ll soak up that zingy lemon syrup.
- Homemade lemon curd – Rich, tangy, and glossy. It’s easier than you think, and worth making from scratch.
How to Make Lemon Tiramisu
Here’s the process, broken down step by step.
1. Lemon Curd
- Place lemon zest, juice, butter, and sugar in a bowl set over simmering water.
- Stir until the butter melts.
- Whisk in the beaten eggs.
- Cook gently for 10–15 minutes, until thick like custard.
- Transfer to a clean bowl and let it cool.
2. Lemon Syrup
- Heat the sugar, lemon zest, juice, and water in a pan until the sugar dissolves.
- Remove from heat and stir in the limoncello.
3. Mascarpone Filling
Whip mascarpone, cream, and 75 g of lemon curd until smooth with soft peaks.
4. Assembly Time
- Dip sponge fingers in the lemon syrup (a quick dip—don’t drown them unless you like it really soft).
- Line the bottom of your dish with the soaked fingers.
- Spread over half the mascarpone mixture.
- Add another layer of sponge fingers, then the rest of the mascarpone.
- Finish with a generous spread of lemon curd on top.
- Chill in the fridge for at least 3–4 hours before serving.
Tips, Swaps & Variations
- No limoncello? Add a little extra lemon juice or use lemonade for a family-friendly version.
- Prefer less sweetness? Reduce the sugar slightly in the lemon curd.
- Want it richer? Fold in some white chocolate shavings to the cream layer.
- Crunch vs. soft layers: Dip the sponge fingers lightly if you like texture, or soak them longer for a melt-in-your-mouth effect.
How to Serve It
This dessert doesn’t need much to shine, but here are a few ideas:
- Scatter fresh raspberries or blueberries on top before serving.
- Add a dusting of powdered sugar for a pretty finish.
- Pair with a glass of prosecco, a chilled limoncello, or even iced tea if you want to keep it light.
Storage & Make-Ahead
- Best on day one: The flavors are brightest and the texture is just right.
- In the fridge: Keeps well for 2–3+ days in a covered dish.
- Make-ahead tip: Make the lemon curd and syrup the day before, then assemble the tiramisu when you’re ready.
Lemon Tiramisu FAQs
Can I use store-bought lemon curd?
Yes, absolutely. Homemade is more vibrant, but store-bought works in a pinch.
Do I have to use alcohol?
Nope. Just swap limoncello for extra lemon juice or lemonade.
Can I freeze it?
I wouldn’t recommend it. The cream and mascarpone don’t thaw well.
What size dish should I use?
A small-to-medium baking dish is ideal, but don’t worry too much. You may just need to adjust the number of sponge fingers depending on the shape.
Final Thoughts
This Lemon Tiramisu is the kind of dessert that makes people stop mid-bite and say, “Wow, what is this?” It’s creamy, it’s zesty, and it feels like sunshine on a plate. If you’ve only ever made the classic coffee version, give this citrus twist a try—you might just like it even more. 🍋
Easy No Bake Lemon Tiramisu – Refreshing Summer Dessert Recipe
12
servings1
hour10
minutes–
kcalIngredients
- Lemon Curd
Zest of 5 lemons
Juice of 5 lemons
125 g unsalted butter
250 g caster sugar
5 medium eggs
- Lemon Syrup
100 ml limoncello100 g caster sugar
150 ml water
Zest of 2 lemons
Juice of 2 lemons
- Filling
200–300 g sponge fingers
500 g mascarpone
250 ml double cream
75 g lemon curd (from recipe above)
Directions
- Lemon Curd
- Place the lemon zest, juice, butter, and sugar into a large bowl set over a pan of simmering water.
- Stir often until the butter has melted.
- Beat the eggs together, then pour them into the bowl.
- Cook over the simmering water for 10–15 minutes, stirring, until thickened to a custard-like consistency (the curd should coat the back of a spoon without running off).
- Transfer to a clean bowl and allow to cool.
- Lemon Syrup
- In a saucepan, combine the sugar, lemon zest, juice, and water. Stir over low heat until the sugar has dissolved.
- Remove from the heat and stir in the limoncello.
- Filling
- In a bowl, whip together the mascarpone, double cream, and 75 g of lemon curd until soft peaks form.
- Assembly
- Dip sponge fingers into the lemon syrup and arrange them in a single layer on the bottom of a dish. (The more you soak, the softer they will be—use less syrup if you prefer a firmer texture.)
- Spread half of the mascarpone mixture over the sponge layer.
- Repeat with another layer of soaked sponge fingers, followed by the remaining mascarpone mixture.
- Spread the prepared lemon curd over the top.
- Chill in the refrigerator for 3–4 hours before serving.
Notes
- Best enjoyed on the day of making but will keep in the fridge for 2–3 days.
- For traditional preparation, see the blog post on using the classic egg method for tiramisu.
- Recipe variations and substitutions are also available in the blog post.
- A small to medium dish works best; the number of sponge fingers may vary depending on dish size.
- Lemons used here are standard size. If using larger lemons, reduce to 3 for the curd and 1 for the syrup.
