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Lemon Tiramisu

Lemon tiramisu is made with lemon curd, lemon syrup, and mascarpone cheese. Leftovers keep in the refrigerator for 3 days.

Ingredient:

Lemon Curd

  • 1 1/2 cups lemon juice

  • 2 cups white sugar

  • 4 eggs

  • 4 egg yolks

  • 1/8 teaspoon salt

  • 1 cup unsalted butter, cut into cubes

  • 1/2 teaspoon vanilla extract

Syrup

  • 1 1/2 cups white sugar

  • 3 (1-inch) strips of lemon peel

  • 1/2 cup lemon juice

  • 2/3 cup limoncello liqueur

Mascarpone Layer

  • 2 cups heavy cream

  • 1/2 cup powdered sugar

  • 24 ounces mascarpone cheese

  • 1 tablespoon lemon zest

  • 10 ounces crisp ladyfingers (about 39 larger or 57 smaller ladyfingers)

Recipe Direction :

For Lemon Curd: Combine lemon juice, 2 cups white sugar, eggs, egg yolks, and salt in a large non-reactive saucepan.

Cook, stirring constantly, over medium until mixture thickens and starts to bubble. Cook over medium-low heat for 2 minutes more. Remove from heat.

Strain through a fine mesh sieve into a medium bowl.

Stir in butter and vanilla. Cover surface with plastic wrap. Refrigerate 1 to 2 hours or until chilled**. (Lemon curd can be made up to a week ahead.) Reserve 1/4 cup lemon curd before assembling tiramisu.

For Syrup: Combine 1 1/2 cup sugar, lemon peel, lemon juice and limoncello in a small non-reative* saucepan. Bring to a boil over medium-high heat, stirring occasionally. Cook until sugar melts.