If you’re into tiramisu anything, this easy recipe is perfect for you. This twist on the classic Italian dessert provides the perfect blend of zesty citrus and creamy decadence with that feel of a homemade delight. This tiramisu dessert features vibrant lemon flavors layered with velvety mascarpone and ladyfinger biscuits soaked in a sweet lemon juice bath. A perfect summer treat!
Mascarpone cheese is a key ingredient in tiramisu. This sweet and silky cow’s milk cheese adds rich texture to savory dishes too, a quality achieved by its especially high percentage of saturated fat. Mascarpone originated in the Lombardy region of Northern Italy during the Renaissance.
How to make Lemon Tiramisu
Ingredients
- 1 carton (8 ounces) mascarpone cheese
- 1 package (8 ounces) cream cheese, softened
- 1 package (3.4 ounces) instant lemon pudding mix
- 1 cup 2% milk
- 1 teaspoon lemon extract
- 2/3 cup lemon juice
- 3 tablespoons sugar
- 24 crisp ladyfinger cookies
- 2 teaspoons grated lemon zest
Directions:
- Beat first 5 ingredients on medium speed until blended, 2-3 minutes (do not overbeat).
- Whisk lemon juice and sugar in a shallow bowl until sugar is dissolved. Quickly dip 8 ladyfingers into lemon juice, allowing excess to drip off; place in a single layer in an 8-in. square dish. Spread a third of the mascarpone mixture over top. Repeat layers twice.
- Sprinkle with lemon zest. Refrigerate, covered, at least 2 hours before serving.
Options:
- Switch up the cookies: If you can’t find ladyfingers at your local store, use Vanilla Wafers or Twinkies cut in half lengthwise.
- Try a topping: Frozen whipped topping, sweetened whipped cream or a mix of fresh berries would all be delicious on top of this tiramisu.
- Add limoncello: The sweet Italian lemon liqueur can be added to the mascarpone mixture for a spirited kick or made into limoncello syrup to soak the ladyfingers.
- How long will it last? Homemade lemon tiramisu is really at its prime one to two days after you make it. Although it will still be safe to eat within three to four days, the texture starts to break down and can become curdled or separated.
