This easy Lemon Tiramisu by James Martin is a light and creamy twist on the classic dessert, perfect for a quick, refreshing treat. With layers of zesty lemon curd, fluffy mascarpone, and crisp ladyfingers soaked in a tangy lemon-limoncello syrup, it’s a flexible dessert that uses common ingredients for a unique, citrusy flavor.
Ingredients Needed
Lemon Curd:
- 350 ml / 1 1/2 cups lemon juice
- 400 g / 2 cups white sugar
- 4 large eggs
- 4 large egg yolks
- 1/8 tsp salt
- 225 g / 1 cup unsalted butter, cubed
- 1/2 tsp vanilla extract
Syrup:
- 300 g / 1 1/2 cups white sugar
- 3 (2.5 cm / 1-inch) strips of lemon peel
- 120 ml / 1/2 cup lemon juice
- 160 ml / 2/3 cup limoncello liqueur
Mascarpone Layer:
- 480 ml / 2 cups heavy cream
- 60 g / 1/2 cup powdered sugar
- 680 g / 24 oz mascarpone cheese
- 1 tbsp lemon zest
- 280 g / 10 oz crisp ladyfingers (about 39 large or 57 small)
How To Make Lemon Tiramisu
- For Lemon Curd: Combine lemon juice, sugar, eggs, egg yolks, and salt in a large non-reactive saucepan, stirring constantly over medium heat until the mixture thickens and begins to bubble. Reduce to medium-low and cook for an additional 2 minutes. Remove from heat, strain through a fine-mesh sieve into a bowl, and stir in butter and vanilla. Cover with plastic wrap and refrigerate for 1-2 hours, or until chilled. Reserve 1/4 cup for assembling tiramisu.
- For Syrup: Combine sugar, lemon peel, lemon juice, and limoncello in a small non-reactive saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar dissolves. Discard the lemon peel, then transfer the syrup to a glass bowl or measuring cup and set aside to cool.
- For Mascarpone Layer: In a large bowl, beat heavy cream with powdered sugar until stiff peaks form. In a separate bowl, beat the mascarpone with the lemon zest until smooth and creamy. Fold in 3/4 cup of the lemon curd, then gently fold in the whipped cream in three batches until fully combined.
- To Assemble: Arrange half of the ladyfingers in a single layer on the bottom of a 9×13-inch (23×33 cm) baking dish, trimming as needed to fit. Generously brush or drizzle half of the syrup over the ladyfingers, then spread half of the remaining lemon curd over the ladyfingers. Layer with half of the mascarpone mixture. Repeat with remaining ladyfingers, syrup, lemon curd, and mascarpone filling.
- Chill: Cover with plastic wrap and refrigerate for at least 8 hours, or overnight, before serving. Slice and enjoy!
Recipe Tips
- Chill the Lemon Curd Well: Make sure the lemon curd is fully chilled before adding it to the tiramisu layers. This helps it set properly and keeps the layers neat.
- Fold the Cream Gently: When mixing the whipped cream into the mascarpone, fold gently to keep the cream light and fluffy. Over-mixing can make the mixture too dense.
- Soak Ladyfingers Generously: Brush or drizzle the syrup over each layer of ladyfingers thoroughly, but avoid oversaturating them. This keeps them moist without falling apart.
- Chill Overnight: For the best flavor and texture, refrigerate the tiramisu overnight. This allows the flavors to blend perfectly and makes slicing easier.
How To Store Leftovers?
Allow the leftover Lemon Tiramisu to cool to room temperature. Cover it tightly with plastic wrap and refrigerate for up to 3 days. Chilling it helps maintain the layers and flavors.
Nutrition Facts
Serving Size: 1 serving (out of 14)
- Calories: 220
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 85mg
- Sodium: 50mg
- Potassium: 85mg
- Total Carbohydrate: 29g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 4g
Try More James Martin Recipes:
- James Martin Aubergine Lasagne
- James Martin Butternut Squash Soup
- James Martin Creamed Leeks
- James Martin Apple Pie Recipe
James Martin Lemon Tiramisu
Ingredients
Lemon Curd:
Syrup:
Mascarpone Layer:
Instructions
- For Lemon Curd: Combine lemon juice, sugar, eggs, egg yolks, and salt in a large non-reactive saucepan, stirring constantly over medium heat until the mixture thickens and begins to bubble. Reduce to medium-low and cook for an additional 2 minutes. Remove from heat, strain through a fine-mesh sieve into a bowl, and stir in butter and vanilla. Cover with plastic wrap and refrigerate for 1-2 hours, or until chilled. Reserve 1/4 cup for assembling tiramisu.
- For Syrup: Combine sugar, lemon peel, lemon juice, and limoncello in a small non-reactive saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar dissolves. Discard the lemon peel, then transfer the syrup to a glass bowl or measuring cup and set aside to cool.
- For Mascarpone Layer: In a large bowl, beat heavy cream with powdered sugar until stiff peaks form. In a separate bowl, beat the mascarpone with the lemon zest until smooth and creamy. Fold in 3/4 cup of the lemon curd, then gently fold in the whipped cream in three batches until fully combined.
- To Assemble: Arrange half of the ladyfingers in a single layer on the bottom of a 9×13-inch (23×33 cm) baking dish, trimming as needed to fit. Generously brush or drizzle half of the syrup over the ladyfingers, then spread half of the remaining lemon curd over the ladyfingers. Layer with half of the mascarpone mixture. Repeat with remaining ladyfingers, syrup, lemon curd, and mascarpone filling.
- Chill: Cover with plastic wrap and refrigerate for at least 8 hours, or overnight, before serving. Slice and enjoy!
Notes
- Chill the Lemon Curd Well: Make sure the lemon curd is fully chilled before adding it to the tiramisu layers. This helps it set properly and keeps the layers neat.
- Fold the Cream Gently: When mixing the whipped cream into the mascarpone, fold gently to keep the cream light and fluffy. Over-mixing can make the mixture too dense.
- Soak Ladyfingers Generously: Brush or drizzle the syrup over each layer of ladyfingers thoroughly, but avoid oversaturating them. This keeps them moist without falling apart.
- Chill Overnight: For the best flavor and texture, refrigerate the tiramisu overnight. This allows the flavors to blend perfectly and makes slicing easier.
James Martin Lemon Tiramisu