Lemon Tiramisu with Lemon Curd: This Lemon Tiramisu is a tangy, zesty twist on the classic dessert, featuring a creamy lemon curd filling. It’s a refreshing make-ahead treat perfect for any occasion!
Contents
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Preparation:
Lemon Curd:
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- 4 large egg yolks
- 4 large eggs
- ¼ teaspoon sea salt
- 1 ¼ cup granulated sugar (250g)
- 2 lemons, zested
- ⅔ cup freshly squeezed lemon juice (from about 2-3 lemons)
- ½ cup unsalted butter
Lemon Syrup:
- ½ cup water
- ¼ cup granulated sugar (50g)
- 1 lemon, peeled and juiced
- 1 sprig basil (optional)
- ¼ cup limoncello (optional)
Filling:
- 1 ½ cups heavy whipping cream, cold (360ml)
- 1 ½ cups lemon curd (about half of the prepared)
- 1 lb mascarpone cheese, room temperature (450g)
Assembly:
- 2 packs ladyfingers
- Lemon slices, for decorating
Method:
- Lemon Curd:
- In a medium non-metal saucepan, whisk together egg yolks, whole eggs, salt, sugar, lemon zest, and lemon juice.
- Heat over medium heat, whisking constantly, until the mixture comes to a simmer and thickens (about 1 minute after simmering).
- Strain through a wire strainer or cheesecloth into a non-metal heat-safe bowl. Stir in butter until fully melted and smooth.
- Cover with parchment paper or wrap placed directly on the surface and refrigerate until cold and thickened.
- 2. Lemon Syrup:
- Combine water, sugar, lemon juice, peeled lemon zest, and basil (if using) in a saucepan.
- Bring to a simmer on medium heat, then let cool. Strain out the lemon peels. If using limoncello, add it now.
- 3. Filling:
- Chill your mixing bowl and whisk in the freezer for 5 minutes. Whip the heavy cream in the chilled bowl to stiff peaks.
- In a large bowl, whisk together half of the cooled lemon curd and all of the mascarpone cheese until smooth.
- Gently fold in the whipped cream with a whisk or spatula, being careful not to deflate it.
- 4. Assembly:
- Dip ladyfingers briefly into the lemon syrup and arrange in a single layer in an 8” by 11” non-metal dish.
- Spread half of the filling over the ladyfingers.
- Add another layer of syrup-dipped ladyfingers on top, followed by the remaining filling. Spread evenly.
- Cover and refrigerate for 8 hours or overnight.
- Serve:
- Before serving, top with the remaining lemon curd and spread to the edges. Garnish with lemon slices.
Enjoy this refreshing and zesty twist on tiramisu!
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