Servings: 9 | Time: 1 hour

Ingredients

  • For the Lemon Curd:
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • Zest of 2 lemons
  • 1/3 cup fresh lemon juice
  • Pinch of salt
  • 4 tablespoons unsalted butter, cubed
  • For the Lemon Syrup:
  • 1/2 cup fresh lemon juice
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 2 tablespoons limoncello (optional)
  • For the Mascarpone Filling:
  • 16 oz. mascarpone cheese
  • 1 tablespoon lemon zest
  • 2 cups cold heavy whipping cream
  • For Assembly:
  • 1 (7-8 oz.) package ladyfinger cookies
  • Optional Garnish:
  • Grated white chocolate
  • Fresh lemon zest
  • Lemon slices or fresh mint

Step 1

To prepare the lemon curd, combine the egg yolks, sugar, lemon zest, lemon juice, and salt in a heat-proof bowl. Place the bowl over a pot of simmering water and cook, stirring constantly, until the mixture thickens to a gravy-like consistency, about 7–10 minutes. Remove from the heat and stir in the butter until smooth. Let the lemon curd cool completely.

Step 2

To make the lemon syrup, combine the lemon juice, water, and sugar in a saucepan. Bring to a boil and cook for 5 minutes. Remove from the heat and stir in the limoncello, if using. Allow the syrup to cool before dipping the ladyfingers.

Step 3

Next, prepare the mascarpone filling by combining the mascarpone cheese with the lemon zest in a large bowl. Add the cold heavy whipping cream and beat with an electric mixer until stiff peaks form. Be careful not to overmix.

Step 4

To assemble the tiramisu, quickly dip each ladyfinger into the cooled lemon syrup and arrange them in a single layer in the bottom of an 8 × 8-inch dish. Spread half of the mascarpone filling over the ladyfingers, then evenly spread the cooled lemon curd on top. Add another layer of dipped ladyfingers and finish with the remaining mascarpone filling.