The No-Bake Lemon Tiramisu My Friends Beg Me to Make (It's as Light as a Cloud)

If you make just one lemon dessert this spring, let it be lemon tiramisu. It is the perfect bright, citrus-y spring dessert that checks all the boxes: It’s gorgeous, delivers a wallop of sunny lemon flavor, and you don’t even have to turn on the oven. It looks fancy enough for special occasions like Easter and Mother’s Day brunch, but also is equally at place served after a low-key dinner with friends over the weekend.

This no-bake dessert is a lemon-y twist on the Italian coffee-soaked classic: Crisp ladyfingers are dipped in a sweet lemon syrup, then layered with a subtly sweet lemon-cream filling and topped with sweet-tart lemon curd. It’s creamy yet light, and just sweet enough that it’s all too easy to go back for seconds.

Why You’ll Love It

• It’s a lemon-lovers dream. Between a vibrant layer of sweet-tart lemon curd, two layers of lemon cream filling, and ladyfingers dipped in lemon syrup, this dessert is bursting with big, bright sunny lemon flavors

• It’s easier to make than you might think. Looks can be deceiving because lemon tiramisu is actually quite easy to make. This impressive dessert doesn’t require any fancy skills, just time — mostly in allowing ample time for the components and dessert itself to cool completely and chill.

• It’s even better when made in advance. Lemon tiramisu is my go-to make-ahead dessert. Not only can it be made a full day ahead of time, but it will be better for it. The extra time allows the ladyfingers to soak up more of the dessert’s flavors and soften up a tiny bit more.

Key Ingredients in Lemon Tiramisu

• Lemons: For maximum lemon flavor, freshly squeezed juice is used in both the lemon curd and syrup. You’ll need seven to eight large lemons total (plan on more if using smaller lemons).

• Eggs: This crucial ingredient is what gives lemon curd its rich taste and thick texture.

• Butter: A full stick of unsalted butter is stirred into the lemon curd after it comes off the heat for even more richness.

• Mascarpone cheese: While this cream filling gets a lemony twist, it relies on this rich, slightly sweet cheese just like in classic tiramisu.

• Ladyfingers: Dry crisp ladyfingers (also known as savoiardi) are ideal since cakey ladyfingers can easily become too soft and soggy.

How to Make Lemon Tiramisu

1. Make the lemon curd. Simmer eggs, lemon juice, sugar, and salt together until thickened. Cook over medium-low heat, adjusting as necessary so the mixture doesn’t boil and scramble the eggs. Whisk in a stick of butter and let cool completely before assembling the tiramisu.

2. Make the lemon syrup. If you’ve ever made simple syrup, this step will feel very familiar. Allow time for the syrup to cool completely before assembling.

3. Make the cream filling. What makes the filling such a standout is that after the cream is whipped, a cup of tart lemon curd is folded in.

4. Assemble the tiramisu. Line the baking dish with two layers each of syrup-dipped ladyfingers and the lemon-cream filling.

5. Chill the tiramisu before serving. Loosely cover the tiramisu and refrigerate overnight. Spread the remaining lemon curd over top and serve chilled.

Helpful Swaps

Three cups of store-bought lemon curd can be used in place of the homemade lemon curd.

Storage and Make-Ahead Tips

• Tiramisu gets even better as it sits since the ladyfingers can soak up more of the flavors and soften even more. It’s an ideal make-ahead dessert that can be assembled up to 24 hours in advance — just wait until right before serving to add the top layer of lemon curd.

• The lemon curd can be made up to a week ahead and refrigerated in an airtight container (press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming) until ready to use.

• The lemon syrup can be made up to a day in advance and refrigerated in an airtight container.

More Tiramisu Recipes to Love

• Tiramisu Brownies

• Tres Leches Tiramisu

• Berry Chantilly Tiramisu

• Ube Tiramisu

• Matcha Tiramisu Cup

Lemon Tiramisu Recipe

With a triple dose of lemon, this stunning no-bake dessert checks all the boxes.

Prep time 40 minutes

Cook time 11 minutes to 14 minutes

Serves 12

Ingredients

For the lemon curd:

• 5 large eggs

• 1 1/4 cups granulated sugar

• 1 cup freshly squeezed lemon juice (4 to 5 lemons)

• 1/8 teaspoon kosher salt

• 8 tablespoons (1 stick) unsalted butter, diced

For the lemon syrup:

• 1/2 cup granulated sugar

• 1/2 cup freshly squeezed lemon juice (2 to 3 lemons)

• 1/2 cup water

For the cream filling and assembly:

• 16 ounces mascarpone cheese

• 1/4 teaspoon kosher salt

• 1 1/2 cups cold heavy cream

• 1 tablespoon vanilla extract

• 1 tablespoon vanilla extract

• Lemon curd (recipe below)

• 40 to 45 crisp (savoiardi) ladyfingers (about 12.5 ounces)

• Powdered sugar, for dusting (optional)

Instructions

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Make the lemon curd:

1. Whisk 5 large eggs, 1 1/4 cups granulated sugar, 1 cup lemon juice, and 1/8 teaspoon kosher salt in a medium saucepan until well combined. Cook over medium-low heat, whisking constantly and scraping the corners and sides of the pan occasionally, until thickened and the mixture coats the back of a spoon, 8 to 10 minutes. Do not let the mixture boil.

2. Remove the saucepan from the heat. Stir in 1 stick diced unsalted butter until melted and smooth.

3. Transfer to a bowl or jar and press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Let cool completely, about 2 hours. Meanwhile, make the lemon syrup.

Make the lemon syrup:

1. Stir 1/2 cup granulated sugar, 1/2 cup lemon juice, and 1/2 cup water together in a medium saucepan. Cook over medium heat, stirring regularly, until the sugar is dissolved, 3 to 4 minutes. Pour into a shallow bowl or pie plate and let cool completely.

Make the cream filling and assemble the tiramisu:

1. Beat 16 ounces mascarpone cheese and 1/4 teaspoon kosher salt together with the whisk attachment in a stand mixer on medium speed just until smooth and soft, 15 to 30 seconds. Do not overbeat. With the mixer on medium speed, slowly pour in 1 1/2 cups cold heavy cream and 1 tablespoon vanilla extract. Beat until soft peaks form, 3 to 4 minutes.

2. Gently fold in 1 cup of the lemon curd with a flexible spatula until no yellow streaks remain.

3. Working with 1 ladyfinger at a time, dip and submerge in the lemon syrup, then place in a 9x13-inch baking dish. Repeat, nestling them tightly together and breaking ladyfingers as needed to fit, until the bottom of the baking dish is covered in a single layer, about 20 ladyfingers.

4. Transfer half of the mascarpone filling (about 3 cups) over the ladyfingers and spread into an even layer. Repeat with a second layer of soaked ladyfingers and drizzle any remaining syrup over the ladyfingers. Spread the remaining mascarpone filling evenly over the top.

5. Cover the baking dish tightly and refrigerate overnight. Cover and refrigerate the remaining lemon curd.

6. When ready to serve, spread the remaining lemon curd over the top. Dust with powdered sugar if desired.

Recipe Notes

Substitutions: 3 cups store-bought lemon curd can be used in place of the homemade lemon curd.

Make ahead:

• The lemon curd can be made up to 1 week ahead and refrigerated in an airtight container until ready to use. The lemon syrup can be made up to a day in advance and refrigerated in an airtight container.

• The tiramisu can be assembled without the top layer of lemon curd up to 24 hours ahead.

Storage: Refrigerate leftovers, loosely covered with plastic wrap, for up to 4 days.

Further Reading

We Asked 3 Chefs to Name the Best Ice Cream, and They All Said the Same Thing

Tuscan Chicken Is the "Most Delicious" Dinner of All Time, Says Everyone Who's Tried It

Reese’s Just Launched a Limited-Edition Peanut Butter Cup, and It Tastes 4x Better than the Original