Lemon Tiramisu



For 5 Person(s)

For the Lemon Curd:

1/4 cup fresh lemon juice

1 1/2 large eggs

1 large egg yolks

3 tablespoons unsalted butter

1/4 cup granulated sugar

1 lemon, zest only

For the Filling:

1/2 pound mascarpone cheese, room temperature

1 1/4 cups heavy cream

1/8 cup confectioners sugar

For the Soak:

1 cups limoncello

1/2 cups water

about 60 ladyfinger cookies

fresh lemon slices for decorating


To make the lemon curd:

In a bowl, whisk the whole eggs and egg yolks together and set aside.

In a heavy-bottomed saucepan combine the sugar, lemon zest, juice and egg mixture together and whisk on medium-low heat until the mixture thickens and can coat the back of a spoon. About 15-20 minutes.

Stir in butter and then remove from heat when it’s melted.

Pour the lemon curd through a fine-mesh strainer into another bowl straining out any lumps. Press plastic wrap directly into the lemon curd and cool to room temperature before using it.

To make the filling:

Scoop out 1/4 cup of the cooled Lemon Curd and set aside.

In a large mixing bowl combine the remaining cooled lemon curd with the softened mascarpone cheese. Mix with an electric mixer on medium-high speed until smooth. Set aside.

Using clean beaters in a separate bowl combine the heavy cream and confectioners sugar and beat until stiff peaks form.

Fold half of the whipped cream into the mascarpone/lemon curd mixture until well combined. Set aside.

To make the soak:

In a shallow dish with high sides combine the Limoncello and water.

Dip each ladyfinger cookie into the Limoncello mixture and lay them into a 9×13 pan (I used a glass Pyrex) break the cookies to fit them in if necessary. I did two rows of 7 cookies vertically and two rows of 2 cookies horizontally, but just make sure the cookies fit nicely together.

Spoon 1/2 of the lemon filling over the first layer of cookies. Add another layer of cookies and spread the remaining lemon filling over them. Add a third layer of cookies and top with the remaining whipped cream.

Using the remaining 1/4 cup of lemon curd, spoon it over the top of the whipped cream and use the back of a small spoon to make swirly designs. Decorate with fresh lemon slices.

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