Name: Lemon Tiramisu with Lemon Curd
Brand: flouringkitchen.com
SKU: flouringkitchen-com-1
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Lemon Tiramisu with Lemon Curd

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×Jump to RecipeJump to VideoPrint RecipeThis lemon tiramisu is tangy, zesty, creamy, and the perfect make ahead dessert. The filling has lemon curd, is so easy to make, and is packed with tangy lemon flavor. It’s a refreshing twist on a classic tiramisu, and you can add or omit limoncello as you prefer. Because this cake has lemon curd in the filling and topping, it’s packed with creamy, zesty, tangy, lemon flavor.&nbsp;For more tiramisu flavors, check out my strawberry tiramisu, oreo tiramisu, and matcha tiramisu recipes.Jump to:Traditional tiramisu filling has a whipped egg yolk filling that’s combined with mascarpone cheese. Whipped egg whites are folded in at the end to make the filling light and creamy.&nbsp;So that you don’t have to worry about raw eggs, the raw egg yolks are replaced with lemon curd, and the whipped egg whites with whipped cream. You don’t have to worry about the bacteria risks of consuming raw eggs and it’s safe for pregnancy, the elderly, and young children.&nbsp;And it adds so much rich lemon flavor!This strawberry tiramisu recipe uses strawberry curd instead of lemon curd for a fun berry twist that is also safe from raw eggs.Read through for all the tips you will need for success!Full steps and ingredients in recipe card below.*butter isn't pictured in the photo but is included in the ingredients*Did you know that you can substitute the lemon curd with any other fruit flavored curd? Try making raspberry curd or even blueberry curd!This recipe is split up into three steps: the lemon curd, lemon syrup for soaking the ladyfingers, and the filling.Tip: If using store bought lemon curd you will need 2 ½ cups, 725g, or 26oz by weight.&nbsp;Step 1: In a medium saucepan, combine egg yolks, whole eggs, salt, sugar, lemon zest, and lemon juice. Whisk to combine.Step 2: Heat on medium heat, whisking or stirring constantly. Let the lemon curd come to a simmer and thicken - approximately one minute after simmering.Pro lemon curd tip: To avoid a metallic flavor, use a non-metal saucepan or a coated saucepan. Make sure to store the curd in a non-metal container too.Step 3: Strain lemon curd into a non-metal container for a smoother lemon curd. Add butter, stir, and let sit for a minute to melt. Stir until fully melted and smooth.Step 4: Cover with a piece of wrap or parchment paper directly on the surface. Refrigerate until cold and thickened.Step 1: While the lemon curd chills, prepare the lemon syrup. Combine water, sugar, lemon juice, peeled lemon zest, and basil (optional).&nbsp;Step 2: Bring to a simmer on medium heat and let cool. Once cooled, strain out the lemon peels and set aside in a bowl for later. If using limoncello, add it in at this point.&nbsp;Step 1: Chill your mixing bowl and whisk in the freezer for 5 minutes. Pour heavy whipping cream into the chilled mixing bowl and whip to stiff peaks (I recommend using an electric mixer).&nbsp;Step 2: In a large bowl, combine 1 ½ cups of the cooled lemon curd (set aside the rest in the fridge) and all of the mascarpone cheese. Whisk until fully combined and smooth.&nbsp;Step 3: Add whipped cream into the lemon curd mixture. Gently fold with a whisk or spatula to combine, being careful not to deflate the whipped cream.&nbsp;Step 4: Have a large casserole dish ready. Dip ladyfingers into the lemon syrup one at a time, placing them in tight rows inside the baking dish.&nbsp;Step 5: Add half the filling on top, spreading all the way to the edges. Briefly dip ladyfingers into the syrup one by one and place in a single layer on top of the filling.&nbsp;Squeeze them in as tight as possible.Step 6: Add the rest of the filling on top of the second layer of ladyfingers. Spread it out all the way to the edge of the dish. Cover and refrigerate for 8 hours or overnight to set.Step 7: Before serving, top with remaining lemon curd and spread all the way to the edges.&nbsp;Decorate with extra lemon slices (optional). Slice or scoop with a spatula and serve.&nbsp;Use non-metal dishes and pots when dealing with lemon. The acidity in lemon will react to the metal and give the tiramisu a metallic aftertaste. Whip the cream to stiff peaks and fold it into the filling very gently. This helps thicken the filling and sets the tiramisu. It adds a lot of air into the tiramisu giving it a mousse-like texture. Chill the tiramisu for 8 hours or overnight to set. This allows enough time for the ladyfingers to soak through and soften up, and for the tiramisu to set.Tiramisu is the perfect make ahead cake. It has to sit for at least eight hours or overnight for the ladyfingers to get soft and for the filling to set.You can also prepare the lemon curd a day or two in advance of making the tiramisu.This lemon tiramisu will keep well in the fridge for up to four days. Freeze, wrapped tightly, for up to two months. It keeps really well in the freezer and tastes like ice cream when frozen.Lemon curd gives the tiramisu so much rich lemon flavor! It also substitutes the egg yolks found in traditional tiramisu. I recommend making your own lemon curd (it tastes significantly better) but you can use store bought in a pinch. You will need 2 ½ cups total of lemon curd (725g, or 26oz by weight).&nbsp;This is my separate lemon curd recipe and it goes into lots of details on how to get the perfect lemon curd every time.Instead of using coffee and liquor to dip the ladyfingers, this recipe uses a lemon syrup and you can optionally add limoncello.&nbsp;The syrup is infused with lemon rind, lemon juice for some tartness, and an optional sprig of basil for some herbiness. Simmer, let cool, strain, and add limoncello if using.&nbsp;You may need to double the syrup, depending on how dry your ladyfingers are and the size of your baking dish. The ladyfingers I used weren't fully dry so I only used one portion.I used store-bought ladyfingers for a shortcut but if you have the time, homemade is so much better. Ladyfingers are also known as savoiardi or even boudoirs. They’re a dry, finger shaped cookie, made of an eggy sponge cake batter.&nbsp;I was able to find them at the regular grocery store but you can also find them online.Depending on the dimensions of your baking dish, you may need more or less ladyfingers. I used two 5 oz (150g) packages of Milano giant ladyfingers.&nbsp;If you can’t find ladyfingers, you can substitute them for golden Oreos. I used chocolate oreos for this twist on a traditional tiramisu and it is such a great replacement!Limoncello is essentially sweetened neutral alcohol (usually vodka) infused with lemon peel. It gives the tiramisu a zesty, boozy kick. It’s great for adding into lemon desserts like this tiramisu, or just drinking cold.&nbsp;How many lemons do I need? About 3-4 lemons total. 2-3 for the lemon curd and 1 for the lemon infused syrup for soaking the ladyfingers. Any lemon slices you put on top for decoration are extra! What can I use instead of ladyfingers? You can use golden oreos or vanilla cookies. This oreo tiramisu proves that you don't always have to use ladyfingers! How do I make gluten free tiramisu? Substitute the ladyfingers for gluten free ladyfingers or gluten free spongecake. Can I make this egg free? Yes you can, use your favorite brand or recipe of egg free lemon curd. Make sure you make around 2 ½ cups, 725g, or 26oz by weight. What can I substitute the mascarpone cheese? Mascarpone cheese is essential in tiramisu. If you can't find any, you can substitute it with cream cheese - it will taste like a no bake cheesecake though. Don't substitute with ricotta, it will make the filling grainy. What ladyfingers and how many do I need? Depending on the dimensions of your baking dish, you may need more or less ladyfingers. I used two 5 oz (150g) packages of Milano giant ladyfingers.&nbsp;These ladyfingers aren't fully dried - they're still a little soft. I ran out of lemon syrup? You may need to double the amount of lemon syrup depending on how many ladyfingers you use, how dry they are, and how much you saturate them with syrup. The ladyfingers I used are a little on the softer side so I only used one portion of syrup.Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.from votesPrint RecipePin RecipeShop Ingredients« Tangy Lemon BrowniesPumpkin Whipped Cream »Have made this recipe twice now and it has been such a crowd pleaser both times. So easy to follow and SO delicious with wonderful tips throughout. Was initially nervous having had some failures with curds in the past but this recipe is foolproof. Can’t wait to be a rich old lady taking this to dinner parties in later life. Thank you!Reply« Older Comments

×Jump to RecipeJump to VideoPrint RecipeThis lemon tiramisu is tangy, zesty, creamy, and the perfect make ahead dessert. The filling has lemon curd, is so easy to make, and is packed with tangy lemon flavor. It’s a refreshing twist on a classic tiramisu, and you can add or omit limoncello as you prefer. Because this cake has lemon curd in the filling and topping, it’s packed with creamy, zesty, tangy, lemon flavor.&nbsp;For more tiramisu flavors, check out my strawberry tiramisu, oreo tiramisu, and matcha tiramisu recipes.Jump to:Traditional tiramisu filling has a whipped egg yolk filling...

Lemon Tiramisu with Lemon Curd

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