Best Lemon Tiramisu

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Treat yourself to our luscious Lemon Tiramisu, a luscious & refreshing dessert ideal for lemon lovers. Easy no bake lemon dessert recipe!

Prep Time25

chill in fridge2

Course: Dessert

Keyword: cream cheese, ladyfingers, lemon, lemon curd, mascarpone, pudding, whipped cream

Servings: Servings

Calories: 487kcal

Author: Kim Lange

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)

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

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.

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.

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.

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.