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Lemon Tiramisu with Lemon Curd and Limoncello Recipe

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4.1 from 10 reviews

A refreshing and tangy Lemon Tiramisu featuring a homemade lemon curd, lemon-soaked sponge fingers, and a creamy lemon mascarpone filling, perfect for a light and zesty twist on the classic dessert.

Ingredients

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 limoncello
  • 100 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 above)

Instructions

  1. Make Lemon Curd: Add lemon zest, juice, butter, and sugar into a large heatproof bowl set over a pan of simmering water. Stir often as the butter melts and ingredients combine.
  2. Cook Lemon Curd: Beat the eggs together and slowly pour into the warm lemon mixture. Cook gently over simmering water for 10-15 minutes, stirring continuously until thickened to a custard-like consistency that coats the back of a spoon.
  3. Cool Lemon Curd: Transfer the curd to a clean bowl and allow to cool completely before using in the dessert.
  4. Prepare Lemon Syrup: Combine sugar, lemon zest, lemon juice, and water in a pan over low heat. Stir until sugar dissolves, then remove from heat and stir in limoncello. Let cool slightly.
  5. Make Filling: In a mixing bowl, whip mascarpone, double cream, and 75 g of reserved lemon curd together until smooth and soft peaks form.
  6. Assemble Tiramisu – First Layer: Quickly dip sponge fingers into the lemon syrup to moisten (do not soak too long if a firmer texture is preferred). Arrange a layer at the bottom of your chosen dish.
  7. Add Mascarpone Layer: Spread half of the lemon mascarpone filling evenly over the soaked sponge fingers.
  8. Second Layer of Sponge Fingers: Repeat the dipping and layering process with remaining sponge fingers on top of the mascarpone layer.
  9. Top Mascarpone Layer: Spread the remaining mascarpone mixture evenly over the second layer of sponge fingers.
  10. Finish with Lemon Curd: Spread the remaining lemon curd evenly across the top of the tiramisu for an extra burst of citrus flavor.
  11. Chill: Place the assembled tiramisu in the refrigerator and allow it to set for 3-4 hours before serving. This helps the flavors meld and the dessert firm up.

Notes

  • This tiramisu is best enjoyed the day it is made but can be stored in the fridge for 2-3+ days.
  • Refer to the blog for variations using the classic egg method and ingredient substitutions.
  • Using a small to medium-sized dish is recommended; the exact amount of sponge fingers needed depends on your dish’s dimensions.
  • Lemon size influences curd and syrup quantities; larger lemons require fewer in the curd and syrup.

Find it online: https://marthatasty.com/lemon-tiramisu-with-lemon-curd-and-limoncello-recipe/