Lemon Curd Tiramisu
A tangy no bake dessert with lemon syrup soaked ladyfingers, homemade lemon curd, and whipped mascarpone cream.
Equipment
- 8x8 inch baking dish
- Saucepan
- Whisk
- Instant read thermometer
- Mixing bowls
Ingredients
Main Ingredients
- ½ cup freshly squeezed lemon juice for the syrup
- 1 cup water
- 1 ½ cup granulated sugar for the syrup
- 1 tbsp lemon zest for the syrup
- 6 large eggs at room temperature
- 1 ½ cup granulated sugar for the curd
- 1 cup lemon juice for the curd
- 2 tbsp lemon zest for the curd
- 1 pinch salt
- 10 tbsp unsalted butter at room temperature (1 stick plus 2 tbsp)
- 1 cup heavy whipping cream chilled
- 16 oz mascarpone cheese
- ½ cup granulated sugar for the cream
- 1 tsp vanilla extract
- 1 tbsp lemon zest for the cream
- 25 ladyfinger cookies adjust for the size of the dish
Instructions
Cooking
- Syrup. Simmer the lemon juice, water, and sugar until dissolved, add the zest, and cool.
- Curd. Whisk the eggs, sugar, lemon juice, zest, and salt, then stir over low heat about 10 minutes until thick and 160 degrees F. Stir in the butter and cool.
- Cream. Whip the heavy cream to soft peaks. Mix the mascarpone with sugar, vanilla, and zest, then fold in the cream.
- Assemble. Dip the ladyfingers briefly in the syrup, layer them in an 8x8 inch dish, and top with half the curd and half the cream.
- Repeat. Add a second layer of cookies, curd, and cream.
- Chill. Refrigerate at least 6 hours or overnight before slicing.
Notes
Substitutions: Jarred lemon curd can replace the homemade curd.
Tips: Cook the curd to 160 degrees F and cool it fully before layering.
Storage: Refrigerate covered up to 3 days. Do not freeze.