Lemon Tiramisu
Lemon Tiramisu
Ingredients
For the Lemon Curd
- 3 lemons, zested and juiced
- 1 cup granulated sugar
- 2 whole eggs
- 2 egg yolks
- 1 stick unsalted butter, 1/2 cup, cold, cubed
For the Lemon Soak
- 1/4 cup lemon juice, reserved from lemon curd process
- 1/4 cup water
- 2 tablespoons sugar
For the Mascarpone Cream
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 16 ounces mascarpone cheese, two 8-ounce containers
- 1/2 cup lemon curd, from Part I
For Assembly and Garnish
- 1 package ladyfingers, savoiardi biscuits
- as needed lemon slices, fresh, for garnish
- as needed mint leaves, fresh, for garnish
Instructions
- 1
For the Lemon Curd: Zest and juice the 3 lemons into a heatproof bowl. Add the 1 cup of granulated sugar to the lemon juice and zest. Crack the 2 whole eggs and 2 egg yolks into the same bowl.
⏱️ 10 min
- 2
Whisk all ingredients together until well combined. Place the bowl over a pot of simmering water (creating a double boiler), ensuring the bottom of the bowl does not touch the water.
⏱️ 5 min
- 3
Continuously whisk the mixture over the simmering water until it thickens sufficiently to coat the back of a spoon. This will take approximately 10-15 minutes.
⏱️ 15 min
- 4
Remove the bowl from the heat. Add the 1 stick (1/2 cup) of cold, cubed unsalted butter to the hot mixture. Stir until the butter is completely melted and fully incorporated into the curd.
⏱️ 5 min
- 5
Strain the lemon curd through a fine-mesh sieve into a clean bowl to remove any lemon zest or cooked egg particles, ensuring a smooth consistency. Cover the surface of the lemon curd directly with plastic wrap to prevent a skin from forming. Chill the lemon curd in the refrigerator until it is firm, at least 2 hours.
⏱️ 10 min
- 6
For the Lemon Soak: Combine the 1/4 cup lemon juice, 1/4 cup water, and 2 tablespoons sugar in a bowl. Stir until the sugar is fully dissolved.
⏱️ 5 min
- 7
For the Mascarpone Cream: In a large bowl, combine the 1 1/2 cups of cold heavy cream and 1/4 cup of powdered sugar. Whip the mixture with an electric mixer until soft peaks form.
⏱️ 5 min
- 8
In a separate bowl, add the 16 ounces of mascarpone cheese. Add 1/2 cup of the prepared lemon curd to the mascarpone cheese. Whisk the mascarpone cheese and lemon curd together until the mixture is smooth.
⏱️ 5 min
- 9
Gently fold the whipped cream into the mascarpone and lemon curd mixture until just combined, being careful not to deflate the cream.
⏱️ 5 min
- 10
For Assembly: Quickly dip individual ladyfingers into the lemon soak, ensuring they are thoroughly coated but not overly saturated or soggy. Arrange a single layer of the soaked ladyfingers at the bottom of your chosen serving dish.
⏱️ 10 min
- 11
Evenly spread half of the prepared mascarpone cream over the layer of ladyfingers. Repeat the process with another layer of soaked ladyfingers. Spread the remaining mascarpone cream evenly over the second layer of ladyfingers. Smooth the top surface of the mascarpone cream.
⏱️ 10 min
- 12
Take the reserved chilled lemon curd (from Part I) and warm it slightly (e.g., in the microwave for a few seconds) until it becomes smooth and pourable, resembling a "mirror glaze." Carefully pour the warmed lemon curd over the top layer of mascarpone cream, spreading it evenly to create a glossy finish.
⏱️ 5 min
- 13
Chill the assembled tiramisu in the refrigerator for at least 4 hours, or preferably overnight, to allow it to set and flavors to meld.
⏱️ 240 min
- 14
Before serving, garnish the Lemon Tiramisu with fresh lemon slices and mint leaves.
⏱️ 5 min
Kitchen Tools
Lemon Tiramisu
For the Lemon Curd
- 3 lemons, zested and juiced
- 1 cup granulated sugar
- 2 whole eggs
- 2 egg yolks
- 1 stick unsalted butter, 1/2 cup, cold, cubed
For the Lemon Soak
- 1/4 cup lemon juice, reserved from lemon curd process
- 1/4 cup water
- 2 tablespoons sugar
For the Mascarpone Cream
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 16 ounces mascarpone cheese, two 8-ounce containers
- 1/2 cup lemon curd, from Part I
For Assembly and Garnish
- 1 package ladyfingers, savoiardi biscuits
- as needed lemon slices, fresh, for garnish
- as needed mint leaves, fresh, for garnish
Instructions
- 1
For the Lemon Curd: Zest and juice the 3 lemons into a heatproof bowl. Add the 1 cup of granulated sugar to the lemon juice and zest. Crack the 2 whole eggs and 2 egg yolks into the same bowl.
⏱️ 10 min - 2
Whisk all ingredients together until well combined. Place the bowl over a pot of simmering water (creating a double boiler), ensuring the bottom of the bowl does not touch the water.
⏱️ 5 min - 3
Continuously whisk the mixture over the simmering water until it thickens sufficiently to coat the back of a spoon. This will take approximately 10-15 minutes.
⏱️ 15 min - 4
Remove the bowl from the heat. Add the 1 stick (1/2 cup) of cold, cubed unsalted butter to the hot mixture. Stir until the butter is completely melted and fully incorporated into the curd.
⏱️ 5 min - 5
Strain the lemon curd through a fine-mesh sieve into a clean bowl to remove any lemon zest or cooked egg particles, ensuring a smooth consistency. Cover the surface of the lemon curd directly with plastic wrap to prevent a skin from forming. Chill the lemon curd in the refrigerator until it is firm, at least 2 hours.
⏱️ 10 min - 6
For the Lemon Soak: Combine the 1/4 cup lemon juice, 1/4 cup water, and 2 tablespoons sugar in a bowl. Stir until the sugar is fully dissolved.
⏱️ 5 min - 7
For the Mascarpone Cream: In a large bowl, combine the 1 1/2 cups of cold heavy cream and 1/4 cup of powdered sugar. Whip the mixture with an electric mixer until soft peaks form.
⏱️ 5 min - 8
In a separate bowl, add the 16 ounces of mascarpone cheese. Add 1/2 cup of the prepared lemon curd to the mascarpone cheese. Whisk the mascarpone cheese and lemon curd together until the mixture is smooth.
⏱️ 5 min - 9
Gently fold the whipped cream into the mascarpone and lemon curd mixture until just combined, being careful not to deflate the cream.
⏱️ 5 min - 10
For Assembly: Quickly dip individual ladyfingers into the lemon soak, ensuring they are thoroughly coated but not overly saturated or soggy. Arrange a single layer of the soaked ladyfingers at the bottom of your chosen serving dish.
⏱️ 10 min - 11
Evenly spread half of the prepared mascarpone cream over the layer of ladyfingers. Repeat the process with another layer of soaked ladyfingers. Spread the remaining mascarpone cream evenly over the second layer of ladyfingers. Smooth the top surface of the mascarpone cream.
⏱️ 10 min - 12
Take the reserved chilled lemon curd (from Part I) and warm it slightly (e.g., in the microwave for a few seconds) until it becomes smooth and pourable, resembling a "mirror glaze." Carefully pour the warmed lemon curd over the top layer of mascarpone cream, spreading it evenly to create a glossy finish.
⏱️ 5 min - 13
Chill the assembled tiramisu in the refrigerator for at least 4 hours, or preferably overnight, to allow it to set and flavors to meld.
⏱️ 240 min - 14
Before serving, garnish the Lemon Tiramisu with fresh lemon slices and mint leaves.
⏱️ 5 min