Lemon Tiramisu

5 from 5 votes

This sweet and tart Lemon Tiramisu recipe is so delicious and easy to make! Made with creamy mascarpone cheese, tart lemon curd and light and fluffy lady fingers. A tasty twist on the classic Italian recipe, this no bake, layered dessert is perfect for spring and summer and is sure to delight the lemon lovers in your life!

Prep Time 20

Chill Time 6

Servings

Calories 315kcal

Author Trish - Mom On Timeout

Ingredients

¾ cup lemonade Simply Lemonade is a great option
12 ounce Ladyfingers buy (2) 7 ounce packs
1 ½ cups lemon curd homemade or store bought
1 ½ cups heavy whipping cream
1 tablespoon lemon zest
⅔ cup powdered sugar
¼ cup instant lemon pudding mix you won't need the whole package
8 ounces mascarpone cheese

Garnish

lemon slices optional
strawberries optional
fresh mint optional

Instructions

Spray a 9 inch square baking dish with nonstick spray and set aside.
Add the lemonade to a small shallow dish or bowl. Dip the Ladyfingers into the lemonade, turning to fully coat (I like to use tongs), allow the excess to drip off and place the Ladyfingers in a single layer in the prepared baking dish.
Evenly spread about half of the lemon curd over the top of the ladyfingers.
In a large mixing bowl, combine the heavy cream and lemon zest and beat with a hand mixer or stand mixer for one to two minutes. Gradually add the powdered sugar and lemon pudding mix and continue beating, scraping down the bottom and sides of the bowl as needed, until the mixture is thick and creamy.
Add the mascarpone cheese to the pudding mixture and beat until smooth and combined. Spread about half of the pudding mixture over the lemon curd.
Add another layer of Ladyfingers (dip in the lemonade and allow excess to drip off).
Evenly spread the remaining half of the lemon curd on top of the second layer of ladyfingers.
Gently spread the remaining pudding mixture into an even layer on top.
Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours (or overnight).
When ready to serve, garnish with fresh lemon slices, strawberries or mint, cut into squares and serve.

Notes

Store leftover Lemon Tiramisu in the refrigerator, in airtight container, for up to 3 days. Likewise, if planning on making in advance, prepare the tiramisu, cover tightly and refrigerate for up to 2 or 3 days before serving. I do not recommend freezing the tiramisu. The tiramisu is best enjoyed within 2 days of making.

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