Name: Lemon Tiramisu
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 9 servings
Cuisine: Italian
Ingredients: . Lemon Curd; 4 large egg yolks; 2/3 cup granulated sugar ((134g)); 1 Tablespoon lemon zest ((about 1 lemon)); 1/3 cup lemon juice (, fresh squeezed (or you could use limoncello)); pinch salt; 6 Tablespoons unsalted butter ((room temperature, chopped)); . Lemon Syrup; ¾ cup lemon juice ((fresh squeezed, from about 2-3 lemons)); 1 cup water; 1/2 cup granulated sugar; 1/4 cup limoncello ((optional*)); . Whipped Mascarpone; 8 oz mascarpone cheese ((room temperature)); 1 Tablespoon lemon zest; 1 ½ cups heavy whipping cream; . Assembly; 1 package Lady Fingers ((about 24 lady fingers*)); white chocolate ((grated on top, as garnish (optional)))

Welcome to the delightful world of Lemon Tiramisu! This zesty twist on the classic dessert is sure to brighten your day and impress your guests. Let’s dive into this refreshing treat!

Tips for Success

Make sure to use fresh lemons for the best flavor. This part’s so satisfying—watching that lemon curd thicken up!

Favorite Parts

The combination of whipped mascarpone and lemon curd is simply heavenly. Trust me, you’ll love it!

Ingredients

Instructions

Preparation:
Step 1

- Zest and Juice: Zest and juice lemons and set aside.
Step 2

- Lemon Curd: Lemon Curd: Add 2 inches of water to the bottom of a small saucepan and bring to a simmer over medium heat. In a heat-proof mixing bowl, add 4 egg yolks, 2/3 cup granulated sugar, 1 Tablespoon lemon zest, 1/3 cup lemon juice, and a pinch of salt and whisk well to combine. Place bowl over pot of water, reduce heat to medium low and cook, whisking constantly, until mixture thickens to a gravy consistency, about 7-10 minutes. Remove bowl from heat and stir in 6 tablespoons butter.
Step 3

- Cool Lemon Curd: Cool Lemon Curd: Pour mixture into a new bowl and place a piece of plastic wrap directly on the surface (to prevent it from forming a skin). Refrigerate while you prepare the rest of the ingredients.
Step 4

- Lemon Syrup: Lemon Syrup: In a saucepan, add ¾ cup lemon juice, 1 cup water, and ½ cup sugar. Bring to a boil, stirring to dissolve the sugar. Boil for 5 minutes, then remove from heat. Transfer to a bowl and cool completely to room temperature (or refrigerate to cool down faster). Stir in ¼ cup limoncello (if using).
Step 5

- Whipped Mascarpone: Whipped Mascarpone: Combine mascarpone with 1 Tablespoon lemon zest then mix in the whipping cream with an electric mixer just until medium/stiff peaks (don't over-mix).
Step 6

- Assemble: Assemble: Submerge each lady finger quickly in lemon syrup and then place in the bottom of an 8x8 or similar size pan, until bottom of pan is lined. Top with half of the whipped mascarpone. Stir lemon curd well then spoon over the top, into an even layer. Repeat with another layer of dipped lady fingers. Smooth (or decoratively pipe) remaining whipped mascarpone on top. Optional: garnish with grated white chocolate and/or lemon zest or lemon slices.
Step 7

- Refrigerate: Refrigerate for at least 2 hours, or overnight.

Nutrition

Calories: 320, Fat: 22g, Carbs: 29g, Protein: 4g

Cooking techniques

Whisking and gentle heat are crucial for making the lemon curd smooth and creamy. Don't rush the process!

Variations or substitutions

Try using different citrus fruits like lime or orange for a fun twist. You can also replace lady fingers with sponge cake if you prefer.

Storage tips

Store leftovers covered in the refrigerator for up to 3 days. Just be sure to keep it tightly sealed!

Notes

For a non-alcoholic version, simply omit the limoncello.