Lemon Tiramisu
A simple and zingy lemon tiramisu with a homemade lemon curd, lemon soaked sponges and lemon mascarpone filling
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Servings: 12 servings
Ingredients
Lemon Curd
- Zest of 5 lemons
- Juice of 5 lemons
- 125 g unsalted butter
- 250 g caster sugar
- 5 medium eggs
Lemon syrup
- 100 ml limoncello
- 100 g caster sugar
- 150 ml water
- Zest of 2 lemons
- Juice of 2 lemons
Filling
- 200-300 g sponge fingers
- 500 g mascarpone
- 250 ml double cream
- 75 g lemon curd (recipe above)
Instructions
Lemon curd
- Add the lemon zest, juice, butter and sugar to a large bowl, above a pan of simmering water
- Melt the mixture together, stirring often, until the butter has melted
- Beat the eggs together and then pour them into the bowl as well
- Cook the lemon curd, in the bowl above the pan of simmering water, for 10-15 minutes, until the mixture has thickened (like custard - it can coat the back of the spoon without pouring off)
- Pour it into a new bowl to cool.
Lemon syrup
- Add the sugar, lemon zest and juice and water to a pan, and stir together to dissolve the sugar on a low heat.
- Take the pan off the heat, and stir through the limoncello
Filling
- Add the mascarpone, cream and 75g of lemon curd to a bowl, and whip together to smooth soft peaks.
Assembly
- Dip a sponge finger into the lemon syrup, and add to the bottom of a dish. Repeat with sponge fingers to cover the bottom of the dish. The more you soak, the softer the sponge fingers will be (so be cautious if you like a crunchier texture!)
- Add half of the mascarpone mixture on top and spread
- Repeat with another layer of sponge fingers and another layer of mascarpone
- Spread the lemon curd on top
- Leave the lemon tiramisu to set in the fridge for 3-4 hours and serve
Notes
- This recipe is best on the day of making, but will last for 2-3+ days in the fridge
- See the blog post about using the classic egg method of a tiramisu
- Please see the blog post about swaps and changes in the recipe
- I recommend using a small-medium sized dish - the amount of sponge fingers you need varies a little due to the shape and size differences of baking dishes.
- My lemons are a standard size, and not particularly large - if you have larger lemons, you can use 3 in the curd, and 1 in the syrup