Limoncello Tiramisu (with Jarred Lemon Curd)

Limoncello tiramisu in a serving platter decorated with whipped cream and lemon zest.

5 from 1 vote

Limoncello Tiramisu (with Jarred Lemon Curd)

If you love classic tiramisu but want something a little sunnier and brighter, this Limoncello Tiramisu is it. It’s creamy, light, and layered with lemony goodness in every bite. It's basically an Italian dessert meets lemon meringue pie without ever turning on the oven. No added eggs, no bake and it uses jarred lemon curd.

Prep Time45

Cook Time10

Chill time6

Total Time6 55

Course: Dessert

Cuisine: Italian, Seasonal

Diet: Vegetarian

Servings: Portions

Author: Luay Ghafari

Cost: $25

Equipment

2 quart baking dish - 9-inch square or 11"x8"

Ingredients

For the Lemon Soak

⅓ cup Lemon juice - 67 grams
¼ cup Water - 57 grams
2 tbsp Lemon zest - 10 grams
½ cup Granulated sugar - 100 grams
½ cup Limoncello liqueur - 118 grams

For the Tiramisu

7 oz Ladyfinger cookies - 200 grams
16 oz Mascarpone cheese (room temperature) - 454 grams
½ cup Lemon curd - 160 grams
¼ cup Limoncello liqueur - 59 grams
3 tbsp Lemon juice - 39 grams
2 cups Heavy whipping cream - 463 grams
⅓ cup Powdered sugar - 40 grams

Decoration

½ cup Lemon curd - 160 grams

Optional Whipped Cream Topping and Garnish

1 cup Heavy whipping cream - 234 grams
2 tbsp Powdered sugar - 15 grams
¼ tsp Cream of tartar - Optional
Lemon zest for garnish

Instructions

Prepare the Soak. In a small saucepan, combine ⅓ cup Lemon juice, ¼ cup Water, 2 tbsp Lemon zest, and ½ cup Granulated sugar. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to simmer. Remove from heat, stir in ½ cup Limoncello liqueur, and let cool completely.
Make the Mascarpone Filling. In a large bowl, combine 16 oz Mascarpone cheese (room temperature), ½ cup Lemon curd, ¼ cup Limoncello liqueur, and 3 tbsp Lemon juice. Mix slowly with an electric mixer until smooth and creamy. If it begins to split, refrigerate for 15–30 minutes and mix again gently.
Whip the Cream. In a separate bowl, beat 2 cups Heavy whipping cream and ⅓ cup Powdered sugar on medium-high speed until stiff peaks form.
Fold. Gently fold the whipped cream into the mascarpone mixture, about one-third at a time, until fully incorporated and light.
Soak the Ladyfingers. Dip each ladyfinger into the cooled lemon soak for 2–3 seconds per side. Don’t oversoak as they will soften quickly. Arrange them in a single layer in your baking dish, cutting as needed to fit.
Add the First Cream Layer. Spread half of the mascarpone cream mixture evenly over the soaked ladyfingers using an offset spatula.
Repeat the Layers. Add the second layer of soaked ladyfingers, then spread the remaining mascarpone mixture on top. Discard any leftover soak.
Add Lemon Curd. Dollop ½ cup Lemon curd over the top and gently swirl it into the cream layer using the back of a spoon for a decorative effect.
Chill. Cover tightly with plastic wrap and refrigerate for at least 6 hours (overnight is even better).
Decorate Before Serving (Optional). Whip 1 cup Heavy whipping cream with 2 tbsp Powdered sugar and optional ¼ tsp Cream of tartar until firm peaks form. Pipe using a piping bag or spread over the chilled tiramisu. Finish with a sprinkle of fresh Lemon zest for garnish. Slice and serve (Image 16).

Notes

Refer to the post above if you need step by step photos (they are helpful!).

Key Ingredient Notes:

Citrus: You will need both freshly squeezed lemon juice and freshly zested lemons for this recipe. Try not to use bottled, but if you have to, it’ll work just fine.
Limoncello liqueur: This Italian lemon liqueur is what gives this dessert its name and punchy flavor. If you don’t drink, then no problem, replace the limoncello with lemon juice.
Ladyfinger Cookies (Savoiardi): These are the traditional tiramisu cookies. You will find them at most grocery stores, online or Italian or Mediterranean markets.
Mascarpone Cheese: This Italian soft cream cheese is the base for tiramisu. If you don’t have access to Mascarpone, cream cheese will do in a pinch. Mascarpone can be found in most grocery stores and, of course, Italian markets.
Lemon Curd: This is where I am taking a small shortcut. Jarred lemon curd is accessible, spreadable, and delicious. There is no need to make your own lemon curd if you can find jarred, which will work perfectly in this recipe.
Cream of Tartar (Optional): Stabilizes the whipped cream for longer storage. If you don’t have it, don’t worry about it.

Other Key Information:

This recipe is enough for a 2 quart baking dish (9-inch square or 11x8). If you want to use a 9x13-inch pan, you will need to double the recipe.
This recipe needs one 12-ounce jar of prepared lemon curd and 3-4 lemons.
The cream of tartar is added to the decorative whipped cream to keep it from deflating when the leftover dessert is stored in the fridge. If you don’t plan to store the dessert later, you can omit it from the mix.

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