This Lemon Curd Tiramisu is a super easy to make no bake dessert that's packed with tangy lemon flavour. It features sponge fingers soaked in a zingy lemon syrup, layered with creamy mascarpone and zesty lemon curd. It's egg free and there's no coffee involved, and I have no doubt that Italians would say it's not technically a tiramisu. However, it's a very similar layered dessert, plus it's absolutely delicious!
This post may contain affiliate links. I earn from qualifying purchases.
Ingredient Tips & Equipment Information
- I used a dish measuring 8 inches wide, 12 inches long and 2.5 inches deep for this recipe.
- If you need a lemon curd recipe, check out my Homemade Lemon Curd recipe.
- The limoncello is optional, so you can easily make this tiramisu alcohol free and suitable for kids and anyone avoiding alcohol.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Lemon Curd Tiramisu
To make the syrup, add the lemon juice, water, caster sugar and, if using, the limoncello to a pan. Heat on low and stir until the sugar dissolves. Remove from the heat and set aside to cool. Dip the sponge fingers one at a time in the syrup, and arrange a layer of them in the dish.
Make the cream filling by whisking together the mascarpone cheese, double cream, icing sugar and vanilla extract. Spread half of it over the sponge fingers. Spread half of the lemon curd over the top.
Dip the remaining sponge fingers in the syrup one at a time and add a second layer of them in the dish. Cover with the remaining cream filling, and then the remaining lemon curd. Put in the fridge to set. For decoration, you can pipe on whipped cream and sprinkle over some lemon zest before serving.
For the full recipe with measurements, head to the recipe card at the end of this post.
What size dish do you need?
The dish I used for this recipe was 8 inches wide, 12 inches long and 2.5 inches deep. It is best to use a glass or ceramic dish for the lemon tiramisu, as metal dishes can give the dessert a metallic taste.
What lemon curd should you use?
If you are using a shop bought lemon curd, make sure to get a good quality one. They are worth the extra pennies for that delicious lemon zing! If you fancy giving Homemade Lemon Curd a try, check out my recipe. It's easy and quick to make with only a few ingredients, it's also creamy and silky smooth, and the flavour is incredible!
How long does the tiramisu last and can it be frozen?
The lemon tiramisu will last for up to 3 days in the fridge. Cover it with cling film or store it in tupperware. Unfortunately I do not recommend freezing this recipe.
Can this recipe be made gluten free?
Yes, all you need to do is use gluten free sponge fingers. I would also recommend that you check the packaging of everything you're using in the recipe in case of cross contamination, and especially if you are serving this cheesecake to someone with an allergy or intolerance.
Can this recipe be made dairy free?
You can make dairy free tiramisu, but it may be easier to find a recipe that is already designed to be dairy free as you would have to substitute a lot of the main ingredients of this recipe (the mascarpone, the double cream and the lemon curd).
More tips for making the Lemon Curd Tiramisu:
- This recipe would also work well with another type of fruit curd - orange, lime, raspberry etc.!
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Measuring spoons
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Zester
- Lemon Curd
I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More lemon recipes...
- Homemade Lemon Curd
- Lemon Meringue Cupcakes
- Lemon Curd & White Chocolate Bread Rolls
- Lemon Meringue Dessert Pots
- Triple Lemon Cake
- Lemon Rainbow Cake
- Sticky Ginger Cake with Lemon Curd
- Mini Lemon Curd Cheesecakes (No Bake)
- Lemon Cupcakes with Lemon Curd Filling
- Lemon Curd Ice Cream (No Churn)
- Lemon Curd Cake
- Lemon & Poppyseed Cupcakes
Lemon Curd Tiramisu
Ingredients
For the syrup
- 150 ml Water
- 150 ml Lemon juice
- 100 g Caster sugar
- 50 ml Limoncello optional
For the cream
- 500 g Mascarpone cheese
- 500 ml Double cream
- 75 g Icing sugar
- 1 tsp Vanilla extract
Other fillings
- 300 g Sponge fingers also known as ladyfingers
- 375 g Lemon curd good quality shop bought or homemade
For the topping/decoration (optional)
- 350 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- 1 Lemon zest only
Instructions
- To make the syrup, add the water, lemon juice and caster sugar to a pan. Stir together and place on a low heat. Stir gently every so often and remove from the heat once the sugar is dissolved. Allow to cool, and if using, mix in the limoncello
- Make the cream filling by adding the mascarpone, double cream, icing sugar and vanilla extract into a large mixing bowl and combining with an electric whisk. You can also do this with a stand mixer. Mix until combined and thick, being careful not to over mix
- One at a time, dip half of the sponge fingers for 1 second into the syrup, then arrange them in the dish in one layer. You can cut them if needed to fit
- Cover the sponge fingers with half of the cream filling and smooth it out into an even layer. Spread half of the lemon curd over the top
- Repeat the process for a second layer of syrup dipped sponge fingers, cream filling and lemon curd
- Put the lemon tiramisu in the fridge for at least 4 hour to set
- When ready to serve, you can optionally whip up the double cream with the icing sugar and vanilla extract and pipe or spread it over the tiramisu, then decorate with lemon zest
- Store leftovers in the fridge for 3 days
Notes
- I used a dish measuring 8 inches wide, 12 inches long and 2.5 inches deep for this recipe.
- If you need a lemon curd recipe, check out my Homemade Lemon Curd recipe.
- The limoncello is optional, so you can easily make this tiramisu alcohol free and suitable for kids and anyone avoiding alcohol.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Leave a review & recipe rating