This lemon tiramisu is one of my favorite desserts when I want something simple yet impressive. The creamy mascarpone layers and fresh citrus flavor make it irresistible — and it only gets better after chilling overnight.

Ever since I made my very first tiramisu, I’ve completely fallen in love with it. I love experimenting with different flavors and creating new variations each time.

This time, I made a refreshing lemon tiramisu.

Let’s talk about the liquid used to soak the ladyfingers.

Traditional tiramisu usually includes coffee and alcohol. Since my kids will be eating this, I skip both.

And unlike my other tiramisu variations—such as Oreo Tiramisu, Strawberry Tiramisu, Blueberry Tiramisu, and Mango Tiramisu—this Lemon Tiramisu uses a lemon syrup instead of milk.

Why You’ll Love This Recipe

Completely no-bake and no gelatin – This lemon tiramisu sets beautifully in the fridge overnight. No oven, no special setting agents, and no stress.
Bright, tangy, and not too sweet – Thanks to the homemade lemon curd and lemon syrup, this dessert is refreshingly citrusy and never heavy or cloying.
Creamy, dreamy texture – The combination of mascarpone, whipped cream, and lemon curd creates a luscious, melt-in-your-mouth cream that pairs perfectly with the soft, soaked ladyfingers.
Beginner-friendly – The steps are detailed and straightforward. If you can whisk, stir, and layer, you can make this stunning dessert.
Perfect for make-ahead entertaining – Since it needs to chill overnight, you can prepare it the day before your gathering and simply decorate before serving.

Ingredients and Substitutions

Tips: For the complete list of ingredients with exact measurements and step-by-step instructions, please refer to the recipe card below.

Eggs (for lemon curd) – I recommend using large fresh eggs for the lemon curd. The combination of whole eggs and egg yolks (later in the recipe) gives the curd and the mascarpone cream their rich, silky texture.
White sugar – Regular granulated white sugar works perfectly here. It sweetens the lemon curd and lemon syrup just enough to balance the tartness of the fresh lemons without overpowering them.
Lemons – Fresh lemon juice and zest are essential for this recipe. I highly recommend using organic, unwaxed lemons whenever possible, as you’ll be using the zest in both the curd and the syrup.
Butter – Unsalted butter is best for the lemon curd. It adds richness and a smooth, velvety finish. Let it melt into the hot curd off the heat so the emulsion stays stable.
Egg yolks (for tiramisu) – You’ll only need the yolks for the mascarpone cream. They add incredible richness and help thicken the cream mixture. Save the egg whites for an omelet, meringue, or another recipe.
Mascarpone cheese – This soft, creamy Italian cheese is the heart of any tiramisu. Be sure to bring it to room temperature before using so it blends smoothly with the other ingredients without lumps.
Lemon curd – The recipe calls for 55g of your homemade lemon curd to be folded into the mascarpone mixture. This is what gives the cream its gorgeous lemon flavor. Make sure your curd has cooled completely before adding it.
Heavy cream – Use heavy cream with at least 35% milk fat. Whip it to a yogurt-like consistency so it folds easily into the cheese mixture and creates a light, airy texture.
Ladyfinger biscuits (savoiardi) – These crunchy Italian biscuits are perfect for tiramisu because they soften beautifully when dipped in liquid. If you have the time, I highly recommend making them yourself — I even have a guide to help you!

Ingredients for Recipe Format

Lemon Curd

105 g eggs
65 g white sugar
70 g lemon juice
1.5 g lemon zest
35 g butter

Lemon Syrup

140 g water
30 g sugar
35 g lemon juice
1 g lemon zest

Tiramisu Base

70 g egg yolks
30 g white sugar
250 g mascarpone cheese
55 g lemon curd (from recipe above)
160 g heavy cream
ladyfinger biscuits (quantity as needed, see homemade recipe link)

Decoration

lemon zest
lemon wedges

How to Make Lemon Tiramisu

Make the lemon curd

In a bowl, whisk together the eggs, white sugar, lemon juice, and lemon zest until well combined.

Pour the mixture into a small saucepan. Cook over low heat, stirring constantly with a spatula or whisk, until the mixture thickens enough. Remove from heat, add the butter, and stir until completely melted and smooth.

Strain the curd through a fine-mesh sieve into a clean bowl to remove any zest or cooked egg bits. Let cool completely to room temperature.

Make the lemon syrup

In a small saucepan, combine the water, sugar, lemon juice, and lemon zest. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Remove from heat and let cool to room temperature.

Make the egg yolk mixture

Place the egg yolks and white sugar in a heatproof bowl. Set the bowl over a pot of simmering water (double boiler method). Whisk continuously until the mixture becomes thick, pale, and creamy—this also pasteurizes the eggs. If you are using pasteurized or sterilized eggs, you may skip this step. Remove from heat.

Make the cheese mixture

In a separate large bowl, beat the mascarpone cheese with a spatula or hand mixer until smooth and creamy. Add the egg yolk mixture in two batches, mixing well after each addition until fully combined. Add 55g of the cooled lemon curd and stir until evenly incorporated.

Whip the heavy cream

In a chilled bowl, whip the heavy cream with a hand mixer or stand mixer fitted with a whisk attachment until it reaches a yogurt-like consistency—soft, thick, and billowy but not stiff.

Combine the cream

Gently fold the whipped cream into the mascarpone-lemon mixture using a spatula. Use a folding motion (cutting down through the center and lifting up from the bottom) until no streaks remain and the mixture is uniform in color and texture.

Assemble the tiramisu

Pour the cooled lemon syrup into a shallow dish. Quickly dip each ladyfinger into the syrup—just a brief dip on both sides—and arrange a single layer in the bottom of your mold.

Brush a thin layer of lemon curd over the ladyfingers.

Pipe or spoon half of the cheese and cream mixture over the top and spread it evenly with a spatula.

Repeat with another layer of syrup-dipped ladyfingers, another brush of lemon curd, and the remaining cheese mixture.

Smooth the top, then use the back of a spoon to create decorative (indented) swirls or wavy patterns across the surface.

Chill to set

Cover the mold with a lid or plastic wrap and refrigerate overnight (at least 8 hours). This allows the tiramisu to firm up and the flavors to meld beautifully.

Decorate and serve

Just before serving, garnish the top with fresh lemon zest and a few small lemon wedges or lemon slices for a bright, beautiful finish.

Storage

Store leftover lemon tiramisu covered in the refrigerator for up to 2–3 days. The texture will remain creamy and delicious, though the ladyfingers will continue to soften slightly over time.

Tips & Tricks

Cook the lemon curd low and slow – Use low heat and stir constantly. If the heat is too high, the eggs can scramble. The curd is ready when it thickly coats the back of a spoon and leaves a clean line when you run your finger through it.
Strain the lemon curd – Don’t skip straining. This removes any cooked egg bits and lemon zest pieces, leaving you with an ultra-smooth, glossy curd.
Cool everything before assembling – The lemon curd, lemon syrup, and egg yolk mixture should all be at room temperature or cool before combining. Warm ingredients can melt the mascarpone or make the cream runny.
Don’t oversoak the ladyfingers – A quick dip on both sides is plenty. The ladyfingers will continue to absorb moisture from the cream as the tiramisu chills, so oversoaking will make them mushy.
Use room temperature mascarpone – Cold mascarpone is lumpy and hard to blend. Let it sit on the counter for 30–60 minutes before you start.
Whip cream to yogurt stage – You don’t need stiff peaks. Whipping to a thick, pourable yogurt consistency keeps the final cream light and airy without becoming grainy or over-whipped.
Chill overnight – no shortcuts – The overnight rest is essential. It transforms the ladyfingers into soft, cake-like layers and allows the lemon flavor to fully develop.

Frequently Asked Questions

Why is my tiramisu runny or wet?

If your finished tiramisu is too wet, the ladyfingers may have been oversoaked in the lemon syrup. Another possibility is that the cream mixture was not chilled long enough. Always chill overnight for the best texture. If the mascarpone cream itself was runny before assembling, your heavy cream may have been under-whipped or the mascarpone was too cold when mixed.

Can I use store-bought lemon curd instead of homemade?

Yes, you can substitute with a high-quality store-bought lemon curd. However, homemade curd has a fresher, brighter flavor and no preservatives. If using store-bought, look for one with natural ingredients and a similar thick, spreadable consistency.

Is it safe to eat raw eggs in this tiramisu?

In this recipe, the egg yolks are heated over a double boiler until thick and pale, which gently cooks and pasteurizes them. If you are concerned or serving to pregnant women, young children, or anyone with a compromised immune system, you can use pasteurized eggs or heat the yolk mixture to 160°F (71°C) while whisking constantly. Be careful not to scramble them.

Can I make this in a different size or shape of mold?

Absolutely. You can use a round, square, or rectangular dish, or even individual glasses or jars. The layering concept stays the same: ladyfingers, lemon curd, cream mixture, repeat. Adjust the number of layers based on your container’s depth.

Why did my lemon curd turn out lumpy?

Lumpy curd usually means the heat was too high or the eggs were not whisked enough before cooking. Always start with a smooth mixture, cook on low heat, and stir constantly. If lumps do form, straining the finished curd will save it.

Can I make this lemon tiramisu dairy-free?

This specific recipe relies heavily on mascarpone and heavy cream for its signature texture. A dairy-free version would require significant substitutions (like dairy-free cream cheese and coconut cream) and would not taste or feel the same. I recommend enjoying this recipe as written for the best results.

More Tiramisu Variations You’ll Love

Lemon Tiramisu Recipe – Soft Layers & Creamy Mascarpone

If you love tiramisu but want something lighter and fresher, this lemon tiramisu is for you! It’s creamy, zesty, and perfectly balanced with sweet and tangy flavors. Plus, it’s completely no-bake and beginner-friendly.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Chilling Time 8

Course Dessert

Cuisine American

Servings

Ingredients

Lemon Curd

105 g eggs
65 g white sugar
70 g lemon juice
1.5 g lemon zest
35 g butter

Lemon Syrup

140 g water
30 g sugar
35 g lemon juice
1 g lemon zest

Tiramisu Base

70 g egg yolks
30 g white sugar
250 g mascarpone cheese
55 g lemon curd from recipe above
160 g heavy cream
ladyfinger biscuits quantity as needed

Decoration

lemon zest
lemon wedges

Instructions

Make the lemon curd

In a bowl, whisk together the eggs, white sugar, lemon juice, and lemon zest until well combined.
Pour the mixture into a small saucepan. Cook over low heat, stirring constantly with a spatula or whisk, until the mixture thickens enough. Remove from heat, add the butter, and stir until completely melted and smooth.
Strain the curd through a fine-mesh sieve into a clean bowl to remove any zest or cooked egg bits. Let cool completely to room temperature.

Make the lemon syrup

In a small saucepan, combine the water, sugar, lemon juice, and lemon zest. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Remove from heat and let cool to room temperature.

Make the egg yolk mixture

Place the egg yolks and white sugar in a heatproof bowl. Set the bowl over a pot of simmering water (double boiler method). Whisk continuously until the mixture becomes thick, pale, and creamy—this also pasteurizes the eggs. If you are using pasteurized or sterilized eggs, you may skip this step. Remove from heat.

Make the cheese mixture

In a separate large bowl, beat the mascarpone cheese with a spatula or hand mixer until smooth and creamy. Add the egg yolk mixture in two batches, mixing well after each addition until fully combined. Add 55g of the cooled lemon curd and stir until evenly incorporated.

Whip the heavy cream

In a chilled bowl, whip the heavy cream with a hand mixer or stand mixer fitted with a whisk attachment until it reaches a yogurt-like consistency—soft, thick, and billowy but not stiff.

Combine the cream

Gently fold the whipped cream into the mascarpone-lemon mixture using a spatula. Use a folding motion (cutting down through the center and lifting up from the bottom) until no streaks remain and the mixture is uniform in color and texture.

Assemble the tiramisu

Pour the cooled lemon syrup into a shallow dish. Quickly dip each ladyfinger into the syrup—just a brief dip on both sides—and arrange a single layer in the bottom of your mold.
Brush a thin layer of lemon curd over the ladyfingers.
Pipe or spoon half of the cheese and cream mixture over the top and spread it evenly with a spatula.
Repeat with another layer of syrup-dipped ladyfingers, another brush of lemon curd, and the remaining cheese mixture.
Smooth the top, then use the back of a spoon to create decorative (indented) swirls or wavy patterns across the surface.

Chill to set

Cover the mold with a lid or plastic wrap and refrigerate overnight (at least 8 hours). This allows the tiramisu to firm up and the flavors to meld beautifully.

Decorate and serve

Just before serving, garnish the top with fresh lemon zest and a few small lemon wedges or lemon slices for a bright, beautiful finish.

Made this recipe? I’d love to see it!Tag @cookingwithchun and share it with #cookingwithchun on Instagram.

Easy Lemon Tiramisu Recipe – No Oven Needed!