Lemon Tiramisu Lemon Curd (Print)
A tangy and creamy lemon dessert layered with mascarpone and delicately soaked ladyfingers.
# Ingredients:
→ Lemon Curd
01 -
1/2 cup fresh lemon juice (about 2–3 lemons)
02 -
1/2 cup granulated sugar
03 -
2 large eggs
04 -
1 tablespoon lemon zest
05 -
4 tablespoons unsalted butter
→ Mascarpone Cream
06 -
1 cup mascarpone cheese
07 -
1 cup heavy whipping cream
08 -
1/4 cup powdered sugar
09 -
1 teaspoon vanilla extract
→ Assembly
10 -
1 package ladyfinger cookies
11 -
1/2 cup lemonade or limoncello (for soaking)
12 -
Powdered sugar (for dusting)
13 -
Lemon slices or zest (for garnish)
# Directions:
01 -
Whisk together lemon juice, sugar, eggs, and zest in a saucepan. Cook over medium heat, whisking constantly, until the mixture thickens (about 6–8 minutes). Remove from heat and whisk in butter until smooth. Let cool completely before use.
02 -
Beat the whipping cream in a bowl until soft peaks form. In another bowl, mix mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture.
03 -
Quickly dip ladyfinger cookies in lemonade or limoncello (do not soak too long to avoid mushiness). Arrange a layer of dipped ladyfingers at the bottom of a dish. Spread half of the mascarpone cream evenly, then add a generous layer of lemon curd. Repeat with another layer of ladyfingers, mascarpone cream, and lemon curd.
04 -
Cover the dish and refrigerate for at least 4 hours (overnight is best). Dust with powdered sugar and garnish with lemon slices or zest before serving.
# Notes:
01 -
Always use fresh lemon juice; bottled versions lack brightness and natural zest aroma.