Lemon Tiramisu

This Lemon Tiramisu is a bright, citrusy spin on a classic dessert! It’s creamy, tangy, and layered with just the right balance of sweet and zesty flavor!

We first made this lemon tiramisu after hosting a summer brunch where we wanted something light, make-ahead, and still a little indulgent. We’ve tested dozens of tiramisu variations over the years, and this version is one of our favorites—especially during warmer months when heavier desserts don’t quite hit the spot.

Instead of the traditional coffee and cocoa combo, we swap in a fresh homemade lemon syrup and swirl in good-quality lemon curd for layers that are silky, tart, and sweet all at once. It’s a refreshing, no-bake dessert you can prep the night before and serve chilled—perfect for spring gatherings, Mother’s Day, Easter, or anytime you’re craving something cool and creamy.

Whether you’re new to tiramisu or just love all things lemon, this dessert brings an easy twist you’ll want to make again and again.

Ingredients You Need

• Juice of 1 Lemon – Fresh lemon juice gives the syrup a tart kick and brightens up the entire dessert.
• Water – This helps create the base of the syrup and softens the ladyfingers just enough without making them soggy.
• Sugar – We use sugar to sweeten the lemon syrup and balance the tangy flavors throughout the dish.
• Heavy Cream – Cream adds volume and richness to the cream layer. Whip it until soft peaks form for the perfect texture.
• Mascarpone Cheese – We love using this for its velvety, slightly sweet flavor that holds everything together beautifully.
• Powdered Sugar – This fine sugar adds a hint of sweetness and blends easily into the cream without making it grainy.
• Lemon Zest – Zest adds extra citrus aroma and flavor. Be sure to zest the lemon before juicing it.
• Ladyfingers – These soak up the syrup perfectly while keeping a light texture that balances the cream.
• Lemon Curd – We love using a good-quality store-bought curd like Bonne Maman or Tiptree to save time, but homemade works too! It adds bright lemon flavor and a silky texture between the layers.

How to Make Lemon Tiramisu

1. Cook the lemon syrup. Add the sugar, water, and lemon peel to a pan. Heat until the sugar is fully dissolved, then stir in fresh lemon juice. Set aside to cool.
2. Whip the cream mixture. Use an electric mixer to combine the mascarpone with heavy cream, powdered sugar, and lemon zest. Stop once it’s fluffy and soft—don’t overdo it!
3. Dip and layer the ladyfingers. Quickly dunk each ladyfinger into the cooled lemon syrup. Avoid overdunking. You don’t want the cookies to become soggy and crumble! Been there. Arrange half of them in the bottom of your baking dish in a single layer.
4. Add the curd and cream. Spoon a layer of lemon curd over the ladyfingers, followed by half of the whipped mascarpone cream. Smooth it out, then repeat with another layer of dipped ladyfingers, more lemon curd, and the rest of the cream.
5. Chill until set. Top it off with the remaining lemon curd. Cover and refrigerate for several hours or overnight so the flavors meld and the layers set. Garnish with candied lemon slices, whipped cream, and mint for an extra touch.

Variations

• Orange – Swap the lemon juice, zest, and curd for orange versions to make a sunny, citrusy orange tiramisu.
• Berries – Layer in sliced strawberries, raspberries, or blueberries for added texture and natural sweetness.
• Gluten-free – Use gluten-free ladyfingers to create a version that’s safe for gluten-sensitive friends.
• Miniature Versions – Build individual servings in jars or glasses for an easy party-ready dessert.
• Coconut Cream – Substitute the dairy for whipped coconut cream to make it lighter or dairy-free.
• Shortbread – Swap the ladyfingers for lemon shortbread for a buttery, crumbly texture.
  

Can I Store Leftovers?

This dessert keeps well for a couple of days, but the longer it sits, the softer the ladyfingers become.

Refrigerate it in an airtight container for up to 3 days for the best texture and flavor.

We don’t recommend freezing this dessert — the cream and curd can separate once thawed.

Common Questions about Lemon Tiramisu

More Lemony Recipes

On the search for more citrusy sweets? Try these other favorites that we can’t get enough of! 

Lemon Bread (Easy Blender Recipe)

Lemon Cheesecake Bars

Strawberry Lemon Bundt Cake

Lemon Blueberry French Toast with Ricotta

Lemon Tiramisu Recipe

5 from 4 votes

Author: Food Dolls

Servings: 8 servings

Prep: 20 minutes mins

Cook: 10 minutes mins

Chill Time: 4 hours hrs

Total: 4 hours hrs 30 minutes mins

Save Saved Recipe Pin Print Email

Our favorite spring and summer dessert, this lemon tiramisu recipe features layers of cookies, mascarpone, lemon syrup, and lemon curd for an impressive treat that's surprisingly simple to make!

Ingredients  

1x2x3x

Lemon Simple Syrup:

• ▢ 1 cup water
• ▢ ½ cup sugar
• ▢ 1 lemon peel
• ▢ Juice of 1 lemon

Cream Layer:

• ▢ 2 cups heavy cream
• ▢ 8 ounces mascarpone cheese
• ▢ 2 Tablespoons powdered sugar
• ▢ 2 teaspoons lemon zest

Assembly:

• ▢ 7 ounces ladyfingers about 24
• ▢ 11-12 ounce store-bought lemon curd (we use Bonne Maman or can make homemade lemon curd too!)

Instructions 

Make the lemon simple syrup:

• In a small saucepan, combine water, sugar, and lemon peel. Bring to a boil, then reduce heat and simmer until the sugar dissolves.
  1 cup water, ½ cup sugar, 1 lemon peel
• Squeeze in lemon juice.
  Juice of 1 lemon
• Remove from heat and let cool completely.

Whip the cream layer:

• In a large mixing bowl, beat the heavy cream, mascarpone, powdered sugar, and lemon zest until soft peaks form. Don’t overwhip — it should be light and fluffy.
  2 cups heavy cream, 8 ounces mascarpone cheese, 2 Tablespoons powdered sugar, 2 teaspoons lemon zest

Dip and layer:

• Quickly dip each ladyfinger into the cooled lemon syrup (just a quick dip — no soaking).
  7 ounces ladyfingers
• Layer half of them in the bottom of an 8×8 or 9×9 dish.

Add lemon curd and cream:

• Spread 1/3rd lemon curd over the ladyfingers, then layer with half of the mascarpone cream.
  11-12 ounce store-bought lemon curd
• Repeat with the remaining ladyfingers, 1/3rd lemon curd, cream, and drizzle remaining lemon curd.

Chill and serve:

• Cover and refrigerate for at least 4 hours, or overnight for best results.
• Garnish with extra lemon zest before serving.

Equipment

1 Small Saucepan

1 Large Mixing Bowl

1 (8×8 or 9x9inch) Baking Dish

Would you like to save this? 🔖

We’ll email this post to you, so you can come back to it later!

I agree to be sent email.

Nutrition

Serving: 1serving | Calories: 608kcal | Carbohydrates: 55g | Protein: 7g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 150mg | Sodium: 187mg | Potassium: 88mg | Fiber: 0.4g | Sugar: 40g | Vitamin A: 1410IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!