Lemon Tiramisu: A Bright Twist on the Classic Italian Dessert

Lemon tiramisu is a light, creamy no-bake dessert that replaces coffee and cocoa with bright citrus layers, creating a refreshing twist on the classic Italian favorite. With elements like lemon syrup soaked biscuits, ricotta mascarpone cream, and a creamy lemon filling, it’s the perfect summer tiramisu for entertaining or everyday indulgence.

This easy lemon dessert offers variations like lemon curd tiramisu and limoncello tiramisu, making it a flavorful, egg-free alternative to traditional versions. Whether you’re seeking a mascarpone lemon dessert or a zesty citrus tiramisu, this is the best lemon tiramisu recipe to brighten your table.

How to Make It: You’ll layer lemon syrup soaked ladyfingers with a whipped ricotta mascarpone cream and tangy lemon curd or syrup, then chill until set. It’s a no bake lemon tiramisu made with love. simple, stunning, and satisfying.

How to Make Lemon Tiramisu At Home

Making lemon tiramisu at home is about capturing the joy of layered, creamy, citrus-sweet flavor in every bite, without the complexity of baking or cooking. Whether you’re craving a bright twist on a classic, hosting a summer gathering, or simply in the mood for something elegant yet easy, this dessert fits right into your plans.

Unlike its coffee-soaked cousin, this version stars lemon syrup soaked biscuits and a smooth ricotta mascarpone cream, making it both family-friendly and seasonally refreshing. You’ll find it’s a no bake lemon tiramisu that feels indulgent yet balanced, sweet with just the right tang. It’s also customizable, swap lemon syrup for lemon curd or go bold with a limoncello tiramisu option.

The real magic happens when all those layers, creamy lemon filling, tender ladyfinger lemon syrup, and airy mascarpone, are chilled to perfection. You’ll end up with a mascarpone lemon dessert that looks as good as it tastes. Best of all, this easy lemon dessert can be made ahead, freeing you up to enjoy the moment with your guests or a quiet moment to yourself.

Lemon Tiramisu: A Bright Twist on the Classic Italian Dessert

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A bright and creamy no bake lemon tiramisu that layers lemon syrup soaked biscuits with light ricotta mascarpone cream for a summer tiramisu twist. The tangy citrus tiramisu offers a lemon curd tiramisu version or a limoncello tiramisu variant, making it the best lemon tiramisu recipe you’ll make all season.

• Author: Jake Hollander
• Prep Time: 20 minutes
• Cook Time: 4 hours (or overnight)
• Total Time: 4 hours 20 minutes (or overnight + 20 minutes)
• Yield: 4–6 servings 1x
• Category: Dessert
• Method: No‑Bake
• Cuisine: Italian inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 24 ladyfingers (or similar biscuits)

• ½ cup freshly squeezed lemon juice

• ½ cup lemon syrup (or substitute with ¼ cup plus extra lemon juice)

• Zest of 2 lemons

• 1 cup lemon curd (optional for lemon curd tiramisu variation)

• 8 oz (225 g) mascarpone cheese

• 8 oz (225 g) ricotta cheese, for the ricotta mascarpone cream

• ⅔ cup powdered sugar

• 1 tsp vanilla extract

• 1 cup heavy cream, whipped to soft peaks

• Optional: 2 Tbsp limoncello (for limoncello tiramisu version)

• Fresh lemon slices or extra zest for garnish

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Instructions

1. Step 1: In a bowl, combine mascarpone, ricotta, powdered sugar and vanilla extract until smooth to form your creamy lemon filling.

   

2. Step 2: Gently fold the whipped heavy cream into the cheese mixture to maintain airy texture.

   

3. Step 3: Dip each ladyfinger briefly in the lemon syrup (or lemon juice + syrup) so they remain moist but not soggy, then arrange one layer in your dish.

   

4. Step 4: Spread half of the creamy lemon filling over the biscuit layer, then repeat with another biscuit layer and finish with remaining filling. If using lemon curd, spoon dollops on top before the final layer. For limoncello tiramisu variation, drizzle limoncello over the syrup‑soaked biscuits.

   

5. Step 5: Cover the dish and chill in the refrigerator for at least 4 hours (or preferably overnight) so the flavors set and the texture firms.

   

6. Step 6: Before serving, garnish the lemon tiramisu with extra lemon zest, thin lemon slices, or a light dusting of powdered sugar. Serve chilled and enjoy your summer tiramisu.

   

Notes

• For a true no bake lemon tiramisu, ensure you skip any baking step and rely solely on chilling.
• If using lemon curd, swirl it lightly into the filling layer for marbled effect.
• For a limoncello tiramisu upgrade, reduce the lemon syrup slightly to balance the alcohol addition (if used) or use a non‑alcoholic lemon extract alternative.
• To make lemon tiramisu without eggs: confirm the mascarpone and ricotta mixture uses no raw eggs and skip any unneeded egg‑based components.
• Make ahead: this dessert holds well for up to 24 hours in the fridge and actually benefits from resting.

Nutrition

• Serving Size: 1 of 6
• Calories: 420 kcal
• Sugar: 30 g
• Sodium: 270 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 9 g
• Cholesterol: 210 mg

Key Ingredients for the Best Lemon Tiramisu Recipe

Crafting the best lemon tiramisu recipe starts with choosing ingredients that balance brightness, creaminess, and structure. This isn’t your typical tiramisu. It skips coffee entirely and instead celebrates sunny citrus with every layer. Here’s a closer look at what makes this no bake lemon tiramisu shine.

Mascarpone, Ricotta and the Role of Ricotta Mascarpone Cream in This Dessert

The creamy base of a mascarpone lemon dessert is traditionally rich and thick. But adding ricotta lightens the texture while giving the filling a silkier body. When whisked with powdered sugar and folded with whipped cream, the result is a ricotta mascarpone cream that’s airy, mildly tangy, and incredibly spoonable. It becomes the star of your lemon tiramisu, binding each layer together without weighing it down.

Ladyfinger Lemon Syrup and Lemon Syrup Soaked Biscuits: What You Need and Why

Classic tiramisu uses coffee to soak ladyfingers. But for this lemon tiramisu, we swap espresso for lemon syrup soaked biscuits. The syrup can be homemade (lemon juice, sugar, water) or store-bought. This ladyfinger lemon syrup gives each biscuit a moist, zesty burst without making it mushy. Be quick with the dipping, no more than two seconds per biscuit, so you keep the ideal soft-but-structured texture.

Lemon Curd, Fresh Lemon Juice and Other Citrus Components for a Vibrant Flavour

What gives this citrus tiramisu its lift is the trio of fresh lemon juice, lemon zest, and optional lemon curd. The juice brings acidity, the zest adds fragrance, and the curd delivers luxurious depth. If you opt for a lemon curd tiramisu, you’ll layer in spoonfuls between cream and biscuits, enhancing both taste and visual appeal. It’s a smart twist on the traditional layout and adds a burst of citrus in every bite.

Optional Flavour Boost: Limoncello Tiramisu Variation

For a more grown-up touch, try the limoncello tiramisu variation. This Italian lemon liqueur pairs beautifully with the dessert’s profile. Just drizzle a spoonful over the syrup-soaked biscuits, or fold a small amount into the cream. For a non-alcoholic version, lemon extract or a dash of lemon concentrate can mimic the flavor while keeping things family-friendly.

Substitutions and Adaptations: Lemon Tiramisu Without Eggs, Easy Lemon Dessert Version

Traditional tiramisu often relies on egg yolks for richness. Here, you can skip them entirely. Using ricotta and mascarpone creates a naturally egg-free lemon tiramisu. That means no raw eggs and no double boiler, just simple ingredients whisked into a creamy lemon filling. It’s an easy lemon dessert anyone can prepare with confidence, even if you’ve never made tiramisu before.

Step-by-Step Method to Make Lemon Tiramisu

Making a lemon tiramisu at home is surprisingly simple, especially when you break it into key steps. There’s no baking, no eggs to temper, and no special equipment needed, just a few bowls, a whisk, and some love for citrus. Here’s how to layer your way to the best lemon tiramisu recipe.

Prepare the Creamy Lemon Filling

Start by mixing mascarpone and ricotta until smooth. This is your mascarpone lemon dessert base. It’s rich but not heavy, thanks to the ricotta. Powdered sugar and a splash of vanilla bring balance. Gently fold in whipped cream to create a ricotta mascarpone cream that’s cloud-like in texture. This mixture will carry the bulk of the flavor and provide that classic tiramisu mouthfeel.

Soak the Ladyfingers in Lemon Syrup

Next, grab your ladyfingers and prepare the lemon syrup. This can be as simple as lemon juice and sugar boiled together, or enhanced with lemon zest or a splash of limoncello for a limoncello tiramisu twist. Dip each ladyfinger quickly in the syrup, just enough to soften without getting soggy. These lemon syrup soaked biscuits are the backbone of the dish.

Layer the No Bake Lemon Tiramisu

In your serving dish, begin with a layer of the soaked biscuits. Spread half of the creamy lemon filling over the top. For a lemon curd tiramisu variation, add dollops of lemon curd between layers. Repeat with another layer of biscuits and finish with the remaining cream. Smooth the top for a polished look.

Chill Until Set

Place the assembled tiramisu in the fridge to chill. How long should lemon tiramisu chill? At least 4 hours is ideal, but overnight is even better. This allows the layers to firm up and the flavors to mingle, resulting in a clean, sliceable, deeply satisfying summer tiramisu.

Garnish and Serve

Just before serving, add a final flourish: lemon zest, a dusting of powdered sugar, or thin lemon slices. The presentation adds elegance and reinforces the dessert’s citrus tiramisu identity. Spoon out generous servings and enjoy the cool, refreshing flavor of this easy lemon dessert.

Variations and Twists on Lemon Tiramisu

One of the joys of making lemon tiramisu is how versatile it is. From bold citrus pairings to a spirited splash of limoncello, there are endless ways to personalize this dessert. Whether you’re craving a deeper citrus hit or adapting for different occasions, here’s how to make it your own.

Citrus Tiramisu: Mixing Lemon with Orange, Lime, or Grapefruit

Want to brighten the flavor even more? Turn your lemon base into a full citrus tiramisu by blending in zest and juice from orange, lime, or grapefruit. Lemon and lime make a zippy pair, while orange adds a mellow sweetness. Grapefruit brings a floral edge that’s beautiful in spring and summer. Swap up to a third of the lemon juice in the syrup or filling with another citrus for a layered profile.

Limoncello Tiramisu: A Spirited Version (Non-Alcoholic Alternative Included)

For a grown-up twist, the limoncello tiramisu variation adds a splash of Italian liqueur to your lemon syrup. It deepens the lemon flavor and adds a luxurious note without overpowering. You can also brush it lightly over the top layer before chilling. If you prefer to keep it alcohol-free, use a lemon extract or non-alcoholic limoncello substitute to mimic the flavor.

Lemon Curd Tiramisu vs. Lemon Syrup Version: Choosing Your Flavour Path

Both styles shine in their own way. A lemon curd tiramisu leans rich and custardy, with that signature golden swirl layered into the creamy filling. The lemon syrup soaked biscuit approach delivers a lighter, brighter feel with more contrast between layers. Can’t decide? Use both, alternate layers of curd and syrup for a vibrant hybrid version.

Summer Tiramisu: Why This Dessert Works for Warm-Weather Entertaining

This is the ultimate summer tiramisu. It’s no bake, served cold, and tastes like sunshine in a dish. Whether you’re hosting a brunch, barbecue, or just need a make-ahead dessert, lemon tiramisu fits the bill. It’s refreshing without being heavy and pairs beautifully with iced tea, lemonade, or fresh fruit.

Common Mistakes and How to Avoid Them

Even though lemon tiramisu is simple to make, it’s easy to stumble into small mistakes that affect texture, flavor, or presentation. Here’s how to sidestep the most common pitfalls so your dessert turns out flawless every time.

What Are the Common Tiramisu Mistakes When Making Lemon Tiramisu?

Most issues arise from over-soaking the biscuits, under-mixing the cream, or not allowing enough chill time. These small missteps can lead to a dessert that’s watery, bland, or doesn’t hold its shape.

Texture Troubles: Too Watery Filling, Soggy Biscuits, Under-Chilled Dessert

• Too watery filling: Avoid over-mixing the cream base. Once you’ve folded in the whipped cream, stop. Overworking the mixture can deflate it and thin out your creamy lemon filling.
• Soggy biscuits: Ladyfingers should be dipped, not soaked in lemon syrup. A quick 1–2 second dip is all you need. Soaking leads to mush.
• Under-chilled dessert: Give your tiramisu at least 4 hours in the fridge. For best results, chill overnight. This helps the layers firm up and lets flavors meld.

Flavour Pitfalls: Overly Sharp Lemon, Under-Sweetened, Masks the Mascarpone

• Use fresh lemon juice, but balance it. If your lemons are extra tart, cut the juice slightly or offset with a bit more powdered sugar.
• Don’t forget the zest, it adds aroma and depth without extra acidity.
• Let the mascarpone shine. Don’t overload the filling with lemon juice or curd, or it can drown out the cheese’s delicate flavor.

How to Fix or Prevent Each Mistake

• If your filling turns too runny, chill it for 30 minutes before assembling.
• For soggy biscuits, layer in a few fresh dry ones if needed to reinforce the structure.
• If it’s too tart, add a drizzle of sweetened whipped cream when serving.

Avoiding these pitfalls will help you create a lemon tiramisu without eggs that’s luscious, balanced, and perfect for any table.

Serving, Storing and Leftover Tips

Whether you’re making this easy lemon dessert for a weekend dinner or a holiday celebration, knowing how to serve and store it properly makes all the difference. A well-chilled, neatly layered lemon tiramisu not only tastes amazing, it also presents beautifully and stays fresh longer.

Serving Suggestions: Chilled Glasses, Mini Portions, Garnish Ideas

For individual servings, spoon your lemon tiramisu into small glasses or jars, perfect for parties or brunches. Mini portions show off the distinct layers of lemon syrup soaked biscuits and creamy lemon filling. Garnish with a light dusting of powdered sugar, fresh lemon zest, or thin slices of lemon. For a tropical twist, add a sprig of mint or edible flowers. Presentation matters, and this summer tiramisu looks as good as it tastes.

Storing Instructions: How Long Lemon Tiramisu Stays Fresh

Store your tiramisu tightly covered in the refrigerator for up to 3 days. The texture improves as it rests, making this a great make-ahead dessert. Just don’t add final garnishes until you’re ready to serve, to keep things looking fresh.

Freezing, Reheating or Repurposing Leftover Lemon Tiramisu

Yes, you can freeze lemon tiramisu. Use an airtight container and freeze for up to one month. Thaw it in the refrigerator overnight before serving. The texture may become slightly softer but still delicious. Avoid reheating, this is a no bake lemon tiramisu, and warming it will melt the cream.

Got leftovers? Spoon them into bowls with crushed cookies and a dollop of whipped cream for an impromptu mascarpone lemon dessert parfait.

Frequently Asked Questions About Lemon Tiramisu

Conclusion

You’ve now got everything you need to make the best lemon tiramisu, from the luscious ricotta mascarpone cream, to the vibrant lemon syrup soaked biscuits, and all the variations including limoncello tiramisu, lemon curd tiramisu, and citrus tiramisu. Whether you’re after an easy lemon dessert or a standout treat for a gathering, this no‑bake version checks all the boxes. Take a moment, prep ahead, and then simply chill and serve to wow your guests or treat yourself. And for more delightful recipes, don’t forget to follow Viva Lyze on social:

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