Lemon Tiramisu with Lemon Curd

Name: Lemon Tiramisu with Lemon Curd
Cuisine: European, Italian, Mediterranean
Ingredients: ▢ 4 large egg yolks; ▢ 4 large eggs; ▢ ¼ teaspoon sea salt; ▢ 1 ¼ cup sugar; ▢ 2 lemons zested; ▢ ⅔ cup lemon juice freshly squeezed (from about 2 lemons); ▢ ½ cup unsalted butter; ▢ ½ cup water; ▢ ¼ cup sugar; ▢ 1 lemon peeled and juiced; ▢ 1 sprig basil optional; ▢ ¼ cup limoncello optional; ▢ 1 ½ cups heavy whipping cream cold; ▢ 1 ½ cups lemon curd about half of the prepared; ▢ 1 lb mascarpone cheese room temperature; ▢ 2 packs ladyfingers

14 steps

This 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 (lemon liquor) as you prefer. *This cake needs to chill for 8 hours or overnight to set so it's the perfect make ahead dessert.

Updated at: Thu, 17 Aug 2023 00:09:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories8663 kcal (433%)

Total Fat582.4 g (832%)

Carbs728 g (280%)

Sugars476.6 g (530%)

Protein130.4 g (261%)

Sodium1699.2 mg (85%)

Fiber6.2 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Instructions

Lemon Curd

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.

Step 3

Once thickened, transfer to a non-metal heat safe bowl. Add butter to the curd and let sit for a minute to melt. Stir until fully melted and smooth. Optionally, strain the curd through a wire strainer or cheesecloth to remove any lumps. Cover and refrigerate until cold and thickened.

Lemon Syrup

Step 4

While the lemon curd chills, prepare the lemon syrup. Combine water, sugar, lemon juice, peeled lemon zest, and basil (optional).

Step 5

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.

Filling

Step 6

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).

Step 7

In a large bowl, combine half of the cooled lemon curd (set aside the other half in the fridge) and all of the mascarpone cheese. Whisk until fully combined and smooth.

Step 8

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.

Assembly

Step 9

Have a large approximately 8” by 11” non-metal casserole dish ready. Dip ladyfingers into the lemon syrup one at a time, placing them in tight rows inside the baking dish.

Step 10

Add half the filling on top, spreading all the way to the edges.

Step 11

Dip ladyfingers into the syrup one by one and place in a single layer on top of the filling.

Step 12

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.

Step 13

Cover and refrigerate for 8 hours or overnight.

Step 14

Before serving, top with remaining lemon curd and spread all the way to the edges. Slice or scoop with a spatula and serve.

View on Mary from The Flouring Kitchen

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