Lemon Curd Tiramisu

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Creamy lemon mascarpone, fresh lemon curd, and buttery shortbread adorn this perfect spring dessert: the Lemon Curd Tiramisu.

Craving a dessert that's a burst of sunshine on your taste buds? Look no further than this tantalizing Lemon Curd Tiramisu recipe. With layers of tangy lemon curd, fluffy mascarpone cream, and delicate shortbread cookies, each bite is a symphony of flavor. Let's dive into the delightful world of making this citrusy delight!

Ingredients:

For the Lemon Curd:

• 6 Large Egg Yolks
• ¾ Cup Granulated Sugar
• ½ Cup Fresh Lemon Juice
• Pinch of Salt
• ½ Cup Salted Butter, cut into four cubes
• 2 Tablespoons Heavy Cream

For the Lemon Simple Syrup:

• ¾ cup sugar
• ½ cup water
• ½ cup fresh lemon juice
• 1 tablespoon lemon zest

For the Layers:

• Shortbread cookies such as Lorna Doone

For the Lemon Mascarpone Cream:

• 1 ½ Cups Heavy Cream
• ½ cup Granulated Sugar
• 2 tablespoon pure lemon juice
• 1 Teaspoon Vanilla Bean Paste
• 6 ounces mascarpone cheese, about ¾ cup

For the Lemon Whipped Cream:

• 1 cup heavy cream
• 2 tablespoon granulated sugar
• 1 tablespoon pure lemon juice
• 1 teaspoon vanilla bean paste

Rind and Zest of one lemon for garnish, optional

Instructions:

• Prepare the Lemon Curd:
  • In a heatproof bowl, whisk together egg yolks, sugar, lemon juice, and salt.
  • Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens, about 8-10 minutes.
  • Remove from heat and whisk in the butter cubes, one at a time, until melted and smooth.
  • Stir in the heavy cream until well combined. Let the curd cool completely.
• Make the Lemon Simple Syrup:
  • In a saucepan, combine sugar, water, lemon juice, and lemon zest.
  • Bring to a boil, stirring until sugar dissolves.
  • Simmer for 1-2 minutes, then remove from heat and let it cool.
• Prepare the Layers:
  • Dip the shortbread cookies into the lemon simple syrup, coating them lightly. Arrange them in a single layer in the bottom of a serving dish.
• Make the Lemon Mascarpone Cream:
  • In a mixing bowl, beat heavy cream, sugar, lemon juice, and vanilla bean paste until stiff peaks form.
  • Gently fold in the mascarpone cheese until well combined.
• Assemble the Tiramisu:
  • Spread a layer of lemon curd over the soaked shortbread cookies.
  • Top with a layer of lemon mascarpone cream.
  • Repeat the layers until all ingredients are used, ending with a layer of lemon mascarpone cream on top.
• Prepare the Lemon Whipped Cream:
  • In a separate mixing bowl, beat heavy cream, sugar, lemon juice, and vanilla bean paste until stiff peaks form.
• Garnish and Chill:
  • Spread the lemon whipped cream over the top layer of the tiramisu.
  • Optional: Garnish with lemon rind and zest for an extra burst of flavor.
  • Cover and refrigerate the tiramisu for at least 4 hours, or overnight, to allow the flavors to meld.
• Serve and Enjoy:
  • Once chilled, slice and serve this heavenly Lemon Curd Tiramisu to eager dessert enthusiasts.

Frequently Asked Questions:

• Can I make this recipe ahead of time?
  • Absolutely! This Lemon Curd Tiramisu actually tastes even better when made ahead and allowed to chill in the refrigerator for several hours or overnight. It gives the flavors a chance to meld together beautifully.
• Can I use store-bought lemon curd instead of making it from scratch?
  • While homemade lemon curd adds a fresh, vibrant flavor to this dessert, you can certainly use store-bought lemon curd if you're short on time. Just ensure it's of good quality for the best taste.
• Can I substitute mascarpone cheese with cream cheese?
  • While mascarpone cheese lends a distinct creamy texture and subtle flavor to the tiramisu, you can substitute it with softened cream cheese if needed. However, keep in mind that the taste and texture may differ slightly from the original recipe.

Dietary Substitutions:

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

The Banana Diaries has an easy, three ingredient vegan mascarpone that would work in this recipe.

Silk Dairy Free Heavy Cream is a great option for both the cheesecake and the whipped topping. 

Walker makes a gluten free shortbread round cookie that would work great for the cookie base in this recipe.

Indulge in the citrusy decadence of this Lemon Curd Tiramisu and treat yourself to a dessert experience like no other. With its bright flavors and creamy layers, it's sure to become a favorite among family and friends.

If you loved this recipe, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy! 

XO,

Heather

PS- Try my Fried Lemon Cheesecake Donuts for a perfectly decadent donut treat.