If you’re anything like me and you adore traditional tiramisu but also crave a little bright twist now and then, this Lemon Tiramisu Recipe is going to be your new go-to dessert. It’s wonderfully refreshing with the zing of lemon balancing the creamy mascarpone, making it perfect for spring and summer gatherings or any time you want a dessert that feels light but indulgent. I love how it surprises guests who expect the usual coffee flavor but end up loving this citrusy delight instead.

What’s really special about this Lemon Tiramisu Recipe is how it combines the classic layers with a homemade lemon simple syrup and luscious lemon curd for an extra burst of flavor that truly sets it apart. Plus, it’s pretty straightforward to whip up, which means you can impress without stress. Trust me, once you get this on the dessert menu at your next dinner party, people will be asking for this recipe over and over.

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Why This Recipe Works

Bright Citrus Flavor: The lemon syrup and curd bring a fresh zing that lifts this tiramisu from rich to refreshingly balanced.
Creamy Yet Light Texture: Whipping the mascarpone with heavy cream keeps the dessert fluffy without being dense or heavy.
Easy Assembly: Quick dips of ladyfingers in lemon syrup keep everything moist without turning soggy, preserving texture.
Make-Ahead Friendly: It benefits from chilling overnight, making it perfect for prepping in advance for gatherings.

A square piece of layered cake on a white plate with a thin black rim, set on a white marbled surface. The cake has three layers of light sponge cake with white creamy filling between each layer. On top, a smooth glossy yellow sauce drips slightly over the edge. Garnished with a fresh green mint sprig and a small slice of bright yellow lemon placed on top. In the blurry background, more cake pieces and soft pink flowers add gentle color. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

These ingredients come together in perfect harmony — each one plays a role, whether it’s adding creaminess, citrus zing, or that essential ladyfinger crunch. Choosing quality mascarpone and fresh lemons makes all the difference, so it’s worth sourcing those well.

Water: The base for the lemon simple syrup to dissolve sugar and extract flavors from lemon peel.
Sugar: Sweetens the syrup just enough to balance the tartness without overpowering the dessert.
Lemon peel: Provides aromatic oils to freshen the syrup with authentic lemon fragrance.
Lemon juice: Adds bright acidity to the syrup, enhancing the whole dessert’s citrus punch.
Heavy cream: Whipped to add volume and a velvety texture that balances the tangy lemon curd.
Mascarpone cheese: The rich, creamy foundation that makes this tiramisu luxuriously smooth.
Powdered sugar: Sweetens the cream layer evenly and dissolves effortlessly for a smooth finish.
Lemon zest: Bursts of essential oils in the cream that intensify the lemon flavor with every bite.
Ladyfingers: Spongey but firm biscuits that soak up just the right amount of lemon syrup.
Lemon curd: The star citrus spread that’s tangy and sweet, layered inside for a tart surprise.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to customize this Lemon Tiramisu Recipe by swapping out lemon curd occasionally for homemade if I have extra time, or adding a sprinkle of fresh berries on top for color and extra freshness. Don’t be afraid to tweak the amount of lemon zest or syrup depending on how bold you like your citrus flavors.

Variation: I once made it with lavender-infused simple syrup for a floral note, and it was a big hit — a perfect option for spring brunches.
Dietary Modification: For a lighter version, try using half-and-half instead of heavy cream, though the texture will be less fluffy.
Seasonal Change: Swap lemon for orange curd for a winter-friendly citrus twist.

Step-by-Step: How I Make Lemon Tiramisu Recipe

Step 1: Crafting the Bright Lemon Simple Syrup

Start by combining water, sugar, and lemon peel in a small saucepan. Bring it to a boil but don’t walk away — once boiling, lower the heat and simmer gently until the sugar dissolves completely. This is your magic potion that gently flavors the ladyfingers without soaking them soggy. Once the sugar is dissolved, squeeze in the fresh lemon juice for that vibrant zing, then take it off the heat and let it cool completely. I usually pop it in the fridge so it cools quicker and stays fresh until it’s time to assemble.

Step 2: Whip Up That Dreamy Cream Layer

In a large mixing bowl, beat the heavy cream, mascarpone, powdered sugar, and lemon zest together but stop just at soft peaks. Overwhipping turns it grainy, and underwhipping makes it too loose, so keeping a close eye here is key. When it’s light, fluffy, and spoonable but still holds shape, you’ve nailed it. This layer is what brings that silky smooth mouthfeel balanced against the citrus zing.

Step 3: Dipping & Layering the Ladyfingers

Grab your ladyfingers, and here’s a tip: dip each one quickly into the cooled lemon syrup — a fast dip, no more than a second or two on each side. You want them moist but not soggy. Then, arrange half the dipped ladyfingers in the bottom of an 8×8 or 9×9 baking dish. This quick dip keeps each bite pleasantly textured and lets the lemon flavor shine through every bite.

Step 4: Layering Lemon Curd and Cream with Lovin’

Spread about one-third of the lemon curd gently over the first layer of ladyfingers, being careful not to disturb them. Then follow with half of your mascarpone cream. Repeat the process with the remaining ladyfingers, lemon curd, and cream, reserving a little lemon curd to drizzle on top for that glossy, inviting finish.

Step 5: Chill Time & Final Touches

The last and possibly most important step: cover and refrigerate your tiramisu for at least 4 hours, but honestly, overnight is best. This chilling time lets all the flavors meld beautifully, and the texture sets perfectly. Just before serving, sprinkle more fresh lemon zest on top — it adds a pop of color and fresh flavor that really makes it sing right as it hits the table.

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Tips from My Kitchen

Don’t Over-Soak Ladyfingers: I’ve learned that a quick dip is all you need to keep the structure without ending up with a soggy mess.
Use Fresh Lemons: Fresh lemon juice and zest make a world of difference over bottled products for real brightness.
Whip to Soft Peaks: I always stop whipping mascarpone cream once soft peaks form to ensure a luscious, smooth texture.
Chill Fully: Patience pays off — chilling overnight enhances flavors and helps everything set just right.

How to Serve Lemon Tiramisu Recipe

Garnishes

I love finishing my lemon tiramisu with a generous sprinkle of fresh lemon zest and a few thin lemon slices or candied lemon peel for drama. You could also add a few fresh mint leaves for a pop of green and an herbaceous contrast that plays well with the citrus.

Side Dishes

This dessert pairs beautifully with a light, herbal tea or a crisp glass of prosecco. If you want something savory to balance the sweetness, try serving it after a simple salad lunch or a light grilled chicken meal — the lemon tiramisu provides a refreshing finish.

Creative Ways to Present

For parties, I like assembling this in individual glass cups or pretty mason jars for an elegant, personalized touch. Layering in clear containers showcases the beautiful layers and makes serving a breeze. You can even top each jar with a little edible flower for a stunning finish.

Make Ahead and Storage

Storing Leftovers

Leftover lemon tiramisu keeps beautifully well covered in the fridge for up to 3 days. I store mine in the same dish tightly wrapped with plastic wrap to prevent the dessert from absorbing fridge odors and to keep the cream from drying out.

Freezing

I’ve frozen this dessert in an airtight container before, though the texture changes slightly — it’s still tasty but cream can get a little grainy after thawing. If you plan to freeze, it’s best to consume within a month and thaw in the fridge overnight.

Reheating

Tiramisu is best served chilled, so reheating isn’t really necessary or recommended. Just let any refrigerated leftovers sit at room temperature for about 15 minutes before serving to let the flavors open up nicely.

FAQs

Can I make lemon tiramisu without mascarpone cheese?

While mascarpone is traditional for its creamy texture, you can substitute it with a combination of cream cheese and heavy cream, but expect a slightly tangier and less silky result. Whip the cream separately and fold it in to maintain lightness.
How long should I soak the ladyfingers in lemon syrup?

Just a quick dip lasting one or two seconds on each side is enough. Ladyfingers soak up liquid quickly, and longer dips can cause them to get soggy and fall apart, ruining the texture.
Can I use store-bought lemon curd for this recipe?

Absolutely! Store-bought lemon curd like Bonne Maman works wonderfully and saves time, but if you have homemade lemon curd on hand, it will add a fresh, intense lemon flavor that’s unbeatable.
Is this Lemon Tiramisu Recipe suitable for kids?

Yes! Since this recipe doesn’t include coffee or alcohol, it’s perfect for kids and anyone avoiding caffeine. Just ensure your mascarpone and cream are fresh and enjoy a kid-friendly dessert.

Final Thoughts

This Lemon Tiramisu Recipe holds a special place in my heart because it combines the comforting creaminess of a classic dessert with a fresh, bright lemon hit that wakes up your taste buds. It’s easy enough to make any day but elegant enough to serve when you want to impress without fuss. If you love a dessert that feels both indulgent and refreshing, I promise giving this one a try will make you smile and want to keep it in your recipe rotation forever.