🍋 Lemon Tiramisu with Homemade Lemon Curd
Ingredients
For the Lemon Curd
- 200 g (1 cup) granulated sugar
- Zest of 3 lemons
- 4 large eggs
- 2 egg yolks
- 200 ml (Âľ cup + 1 tbsp) fresh lemon juice
- 130 g (9 tbsp) unsalted butter, cold and cubed
- 1 pinch of salt
For the Lemon Syrup
- 120 ml (½ cup) water
- 50 g (ÂĽ cup) sugar
- Juice of 1 lemon
- Zest of 1 lemon
- 1 mint leaf (optional)
For the Cream
- 600 ml (2½ cups) heavy whipping cream
- 300 g (10½ oz) mascarpone cheese
- 2–3 tbsp powdered sugar
- 1–2 tbsp lemon curd (optional, for extra lemon flavor)
Additional
- 1 package ladyfinger biscuits (Savoiardi)
Instructions
1. Make the Lemon Curd
- Rub the lemon zest with the sugar using your fingertips until fragrant.
- In a saucepan, combine the sugar mixture, eggs, egg yolks, lemon juice, and salt.
- Cook over medium-low heat, stirring constantly.
- Do not let it boil. Continue stirring until the mixture thickens to a pudding-like consistency.
- Strain through a fine sieve.
- Stir in the cold butter until completely smooth.
- Cover the surface with plastic wrap and let cool completely.
2. Make the Lemon Syrup
- Combine the water, sugar, lemon juice, lemon zest, and mint (if using) in a saucepan.
- Bring to a boil.
- Simmer for 4–5 minutes.
- Allow the syrup to cool completely.
3. Prepare the Cream
- Whip the heavy cream until soft peaks form.
- Add the mascarpone and powdered sugar.
- Beat until smooth and fluffy.
- Fold in 1–2 tablespoons of lemon curd if you prefer a stronger lemon flavor.
4. Assemble the Tiramisu
- Quickly dip each ladyfinger into the cooled lemon syrup.
- Arrange a layer of soaked ladyfingers in a serving dish (approximately 22 cm / 9 inches).
- Spread a layer of the mascarpone cream.
- Repeat the layers until all ingredients are used.
- Smooth the remaining lemon curd over the top.
5. Chill
Refrigerate for at least 4–6 hours, preferably overnight, before serving.
Enjoy this refreshing, creamy Lemon Tiramisu with its silky homemade lemon curd and bright citrus flavor! 🍋✨
