Guys I’m super excited to share this Lemon Tiramisu recipe with you today cuz it’s been a game changer at my summer gatherings. This refreshing twist on classic tiramisu swaps coffee for bright citrusy lemon and the result is mind blowing. The creamy mascarpone layers combined with the tangy lemon-soaked ladyfingers create this perfect balance that’s both light and indulgent. Trust me this Lemon Tiramisu is gonna be your new go-to dessert for impressing friends without spending hours in the kitchen keep reading to find out why.
Ingredients for the Best Homemade Lemon Tiramisu
For the Lemon Syrup:
- 3/4 cup fresh lemon juice – fresh is way better than bottled here for that authentic tangy flavor
- 1/2 cup granulated sugar – balances the acidity but you can reduce if you prefer less sweetness
- 2 tbsp lemon zest – this is where the intense lemon flavor comes from so don’t skip it
- 1/4 cup limoncello – optional but adds amazing depth (can substitute with lemon extract or more juice)
For the Mascarpone Filling:
- 16 oz mascarpone cheese (room temp) – the authentic base for any tiramisu
- 1 cup heavy cream – creates that airy texture we all love
- 1/2 cup powdered sugar – dissolves better than granulated in no-bake recipes
- 2 tbsp lemon zest – for extra lemon flavor throughout
- 1 tsp vanilla extract – adds warmth to balance the citrus
For Assembly:
- 24-30 ladyfinger cookies – the Italian savoiardi kind work best but any will do
- 2 tbsp powdered sugar for dusting – makes it look fancy with minimal effort
- Extra lemon zest – for garnish and that pop of color
If you need to make this gluten-free just swap the ladyfingers for GF ones. Vegan? Try using dairy-free cream cheese mixed with coconut cream instead of the mascarpone and heavy cream.
How to Make Easy Lemon Tiramisu
- Prepare the lemon syrup Combine lemon juice sugar and zest in a small pot and heat until sugar dissolves about 3-5 mins. Remove from heat stir in limoncello if using and let cool completely. The syrup should be room temp before dipping ladyfingers or they’ll get too soggy.
- Make the mascarpone cream In a large bowl beat mascarpone until smooth then add powdered sugar lemon zest and vanilla. Mix until just combined don’t overmix or it might curdle. In another bowl whip the heavy cream until stiff peaks form then gently fold into the mascarpone mixture using a spatula. You want it light and fluffy with no streaks.
- Assemble the tiramisu Quickly dip each ladyfinger into the lemon syrup (about 2-3 seconds per side) and arrange in a single layer in an 8×8 dish or similar container. Don’t soak them too long or your tiramisu will be soggy! Cover with half the mascarpone mixture spreading it evenly. Repeat with another layer of dipped ladyfingers and top with remaining mascarpone.
- Chill and serve Cover with plastic wrap and refrigerate for at least 4 hours but overnight is best so flavors can really blend. Before serving dust with powdered sugar and sprinkle with extra lemon zest. The tiramisu should be chilled when you serve it and you’ll know it’s ready when the ladyfingers have softened completely.
Tasty Lemon Tiramisu Variations
Lemon Berry Tiramisu
Add layers of fresh berries between the mascarpone. Strawberries blueberries or raspberries work amazing with the lemon flavor.
Lemon Coconut Tiramisu
Mix 1/2 cup toasted coconut into the mascarpone filling and sprinkle more on top for a tropical twist on this Lemon Tiramisu.
Meyer Lemon Tiramisu
When in season substitute regular lemons with Meyer lemons for a sweeter less acidic flavor that’s totally unique.
Lemon White Chocolate Tiramisu
Fold 1/2 cup melted and cooled white chocolate into the mascarpone mixture for added richness and a hint of vanilla.
Limoncello Tiramisu
Increase the limoncello to 1/3 cup in the syrup for a more grown-up dessert perfect for dinner parties. If you love our Cherry Amaretto Tiramisu (https://thecrispychef.com/cherry-amaretto-tiramisu/) you’ll definitely enjoy this boozy variation!
Lemon Lavender Tiramisu
Add 1 tsp dried culinary lavender to the lemon syrup while heating then strain before using. The floral notes pair beautifully with lemon.
FAQ: Your Lemon Tiramisu Questions Answered
Can I make Lemon Tiramisu ahead of time?
Absolutely this dessert actually gets better with time! You can make it up to 2 days in advance just keep it covered in the fridge. I wouldn’t go beyond 2 days tho as the texture starts changing.
How long does homemade Lemon Tiramisu last?
When stored properly in the refrigerator your Lemon Tiramisu will stay fresh for 3-4 days. The flavors actually develop more after the first day making it perfect for prep-ahead desserts.
Can I freeze Lemon Tiramisu?
Yes you can freeze Lemon Tiramisu for up to 3 months. Wrap it well first in plastic wrap then in foil. Thaw overnight in the refrigerator before serving but know the texture might change slightly.
What can I substitute for mascarpone cheese?
If you can’t find mascarpone try mixing 8 oz cream cheese with 1/4 cup heavy cream and 2 tbsp butter all at room temperature. It won’t be exactly the same but still delicious in this Lemon Tiramisu recipe.
Why did my mascarpone filling curdle?
This usually happens when the mascarpone is too cold or when overmixed. Make sure all ingredients are at room temperature and mix just until combined. If it does curdle try gently warming it over a double boiler while stirring.
Can I make this Lemon Tiramisu without alcohol?
Definitely! Simply omit the limoncello and replace with 2 tbsp more lemon juice mixed with 2 tbsp water and 1 tsp lemon extract. Your alcohol-free Lemon Tiramisu will still taste amazing.
What’s the best way to serve Lemon Tiramisu?
Serve it cold straight from the fridge in square portions. A mint leaf garnish looks pretty and for extra indulgence add a small scoop of lemon sorbet on the side.
Final Thoughts on This Amazing Lemon Tiramisu
Honestly every time I make this Lemon Tiramisu I think about my Italian neighbor who initially raised an eyebrow at the idea of messing with a classic. Then she tried it and now asks for it whenever we have summer potlucks! That’s what I love about cooking – respecting traditions while still making them your own. This dessert brings brightness to any table and somehow manages to be both sophisticated and comforting. Give this Lemon Tiramisu recipe a try and I bet it’ll become part of your own food story too. The balance of creamy sweet and tangy hits all the right notes for a perfect ending to any meal.
Lemon Tiramisu
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Saucepan
- 8×8-inch dish
- Spatula
- Zester
- Plastic wrap
Ingredients
For the Lemon Syrup:
- 3/4 cup fresh lemon juice
- 1/2 cup granulated sugar
- 2 tbsp lemon zest
- 1/4 cup limoncello optional – or sub lemon extract/more juice
For the Mascarpone Filling:
- 16 oz mascarpone cheese room temperature
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 2 tbsp lemon zest
- 1 tsp vanilla extract
For Assembly:
- 24 –30 ladyfinger cookies
- 2 tbsp powdered sugar for dusting
- Extra lemon zest for garnish
Instructions
Make Lemon Syrup
- In a saucepan, combine lemon juice, sugar, and zest. Heat until sugar dissolves (about 3–5 minutes). Remove from heat, stir in limoncello if using, and let cool to room temperature.
Prepare Mascarpone Filling
- Beat mascarpone until smooth. Add powdered sugar, lemon zest, and vanilla extract. Mix until combined. In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the mascarpone mixture.
Assemble Tiramisu
- Quickly dip ladyfingers in lemon syrup (2–3 seconds per side) and layer in the bottom of an 8×8 dish. Spread half the mascarpone mixture over. Repeat with remaining dipped ladyfingers and top with the rest of the filling.
Chill and Serve
- Cover and refrigerate for at least 4 hours (preferably overnight). Dust with powdered sugar and garnish with lemon zest before serving.