Best Lemon Tiramisu
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This Lemon Tiramisu recipe is light, creamy, and full of bright citrus flavor. Lemon lovers, this one’s for you. Creamy mascarpone and lemon pudding come together in a light, layered dessert that’s perfect for spring or summer.
More Lemon? You’ll be craving these 30 Irresistible Lemon Desserts, this Lemon Coconut Cream Cheese Dessert and this scrumptious Fluffy Lemon Pudding Cake!
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Why You’ll Love This No Bake Lemon Dessert
This dreamy luscious Lemon Tiramisu is a citrusy twist on the classic Italian dessert, and it might just be your new favorite. Here’s why:
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Bright and Refreshing: With layers of lemon pudding, mascarpone, and ladyfingers, every bite delivers a burst of citrusy flavor and creamy texture.
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No-Bake Wonder: Perfect for warm days when you don’t want to turn on the oven.
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Make-Ahead Friendly: Prep it in advance and let the flavors mingle in the fridge.
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Easy to Customize: Use homemade lemon curd or store-bought, add extra zest, or skip the whipped topping. It’s totally flexible.
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Elegant but Simple: It looks fancy, but anyone can make it. Promise.
Ingredients You Need
Best Lemon Tiramisu Recipe
Lemon Syrup
- 2 Tablespoons grated lemon zest, plus
- 2/3 cup fresh juice, 4 large lemons
- 1/4 cup granulated sugar
Ladyfingers
- 16-18 ladyfingers
Lemon Mascarpone Cream Cheese Filling
- 1 cup heavy whipping cream
- ¾ cup powdered sugar, add more if you want sweeter
- 1 (8-oz.) container mascarpone cheese
- 1 (8-oz.) package cream cheese, softened
- 4 tablespoons lemon juice, 2 large lemons
- 2 tablespoons lemon zest
Lemon Pudding / Curd Filling
- 2 (3.4-oz.) package lemon instant pudding mix
- 2 cups whole milk or 1 cup whole milk and 1 cup heavy whipping cream is what we used
- 12 ounces of lemon curd (1 ½ cups) homemade or purchase it already made
- A couple drops of yellow food coloring, if you want this more bright yellow (depends on pudding and curd you’re using)
Optional: Topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- Lemon zest from one lemon to zest on top of the whipped cream or you can do lemons slices
Instructions How to Make Our Lemon Tiramisu
Lemon Syrup
- Combine fresh lemon juice and sugar in a medium-size microwavable bowl with the juiced lemons; microwave on HIGH 20 seconds. Whisk until sugar has dissolved. Let mixture cool down to room temperature. Make the Lemon Mascarpone Cream Cheese Filling and the Lemon Pudding / Curd Filling
Lemon Mascarpone Cream Cheese Filling
- Pour the heavy whipping cream into a chilled large mixing bowl and then add the powdered sugar. Now, whip the cream with an electric mixer until stiff peaks form and it has turned into light and fluffy whipped cream. Transfer the whipped cream to another bowl.
- In the same bowl, add the mascarpone and cream cheese and beat it until it’s fluffy. Add in the lemon juice and lemon zest and combine.
- Add the whipped cream into the lemon mascarpone mixture and mix together lightly. Set aside.
Lemon Pudding / Curd Filling
- In a large bowl, add the instant lemon pudding with 2 cups of milk (not 4 cups of milk) and whisk together for 2 minutes, then add the lemon curd and continue mixing together to get a thick pudding mixture.
Assembling the Lemon Tiramisu
- Dip 8 ladyfingers. separately in lemon juice mixture, and arrange in a single layer in an 8-inch square baking dish.
- Spread ½ of the Lemon Mascarpone Cream Cheese Filling evenly over ladyfingers in baking dish, and smooth with a spatula.
- Spread ½ of the Lemon Pudding Curd Filling evenly over the Lemon Mascarpone Cream Cheese Filling and smooth with a spatula.
- Repeat layering process one more time (instructions 2, 3 and 4).
- Place tiramisu in fridge for up to 2 hours or overnight.
- Garnish with more whipped cream, lemon slices and lemon zest if desired.
Substitutions
- If you don’t want to use heavy whipping cream/powdered sugar in this recipe, sub with 4 cups of whipped cream, 2 cups in the lemon mascarpone cream filling and 2 cups for the topping for a short cut.
- If you don’t have mascarpone, you can sub with cream cheese and visa versa.
Storing Lemon Tiramisu
- Once you’ve assembled your creamy lemon tiramisu, pop it in the refrigerator. It’s best after a few hours, but you can even make it a day ahead. Just cover it tightly with plastic wrap. Keep it in the fridge for up to 4 days.
- Want to freeze it? You can, though the texture might change slightly. Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.
FAQs
Can I make this Lemon Tiramisu without mascarpone?
Yes! Just use all cream cheese instead. It’ll be slightly tangier but still creamy and delicious.
Is this Lemon Tiramisu recipe kid-friendly?
Absolutely. There’s no alcohol involved, just bright lemon flavor and sweet creamy layers.
What can I use instead of ladyfingers?
Short on ladyfingers? Try vanilla wafer cookies or sponge cake slices. Just dip quickly so they don’t get too soggy.
Can I use store-bought lemon curd?
Yes! While homemade is always a treat, store-bought lemon curd saves time and still tastes amazing.
Your Turn to Make Lemon Tiramisu
This Easy Lemon Tiramisu Recipe is creamy, refreshing, and simple to make. This no bake dessert is a great choice for lemon lovers and warm-weather cravings.
If you try it, leave a comment and tell us what you think. You can also share your dessert on
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We’d love to see your version!
Craving More Delicious Desserts?
If you’re loving the fruity vibes, here are a few more easy and refreshing treats to try next:
Best Lemon Tiramisu
Ingredients
LEMON SYRUP
- ⅔ cup fresh lemon juice 4 large lemons
- ¼ cup granulated sugar
- 2 Tablespoons grated lemon zest
LADYFINGERS
- 16-18 ladyfingers
LEMON MASCARPONE CREAM CHEESE FILLING
- 1 cup heavy whipping cream
- ¾ cup powdered sugar add more if you want sweeter
- 1 8-oz. container mascarpone cheese
- 1 8-oz. container cream cheese softened
- 4 tablespoons fresh lemon juice
- 2 tablespoons lemon zest 2 large lemons for the zest
LEMON PUDDING / CURD FILLING
- 2 3.4-oz. package lemon instant pudding mix
- 2 cups whole milk or heavy cream or 1 cup whole milk and 1 cup heavy whipping cream is what we used
- 12 ounces lemon curd (1 ½ cups) homemade or purchase it already made
- A couple drops of yellow food coloring if you want this more bright yellow (depends on pudding and curd you’re using)
OPTIONAL: TOPPING
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- Lemon zest from one lemon to zest on top of the whipped cream
Instructions
LEMON SYRUP
- Combine lemon juice and sugar in a medium-size microwavable bowl with the juiced lemons; microwave on HIGH 20 seconds. Whisk until sugar has dissolved. Let mixture cool down to room temperature. Make the Lemon Mascarpone Cream Cheese Filling and the Lemon Pudding / Curd Filling
LEMON MASCARPONE CREAM CHEESE FILLING
- Pour the heavy whipping cream into a chilled mixing bowl and then add the powdered sugar. Now, whip the cream with an electric mixer until stiff peaks form and it has turned into light and fluffy whipped cream. Transfer the whipped cream to another bowl.
- In the same bowl, add the mascarpone and cream cheese and beat it until it’s fluffy. Add in the lemon juice and lemon zest and combine.
- Add the whipped cream into the lemon mascarpone mixture and mix together lightly. Set aside.
LEMON PUDDING / CURD FILLING
- In a large bowl, add the instant lemon pudding with 2 cups of milk (not 4 cups of milk) and whisk together for 2 minutes, pudding, add the lemon curd and continue mixing together to get a thick pudding mixture.
ASSEMBLING THE LEMON TIRAMISU
- Dip 8 ladyfingers. separately in lemon juice mixture, and arrange in a single layer in an 8-inch square baking dish.
- Spread ½ of the Lemon Mascarpone Cream Cheese Filling evenly over ladyfingers in baking dish, and smooth with a spatula.
- Spread ½ of the Lemon Pudding Curd Filling evenly over the Lemon Mascarpone Cream Cheese Filling and smooth with a spatula.
- Repeat layering process one more time (instructions 2, 3 and 4).
- Place tiramisu in fridge for up to 2 hours or overnight.
OPTIONAL: TOPPING
- Top with more whipped cream and lemon zest if desired before serving
Notes
Substitutions
- If you don’t want to use heavy whipping cream/powdered sugar in this recipe, sub with 4 cups of whipped cream, 2 cups in the lemon mascarpone cream filling and 2 cups for the topping for a short cut.
- If you don’t have mascarpone, you can sub with cream cheese and visa versa.
Nutrition
