Recipes and Cooking Lemon Tiramisu 5.0 (3) 3 Reviews You may never think of tiramisu the same again after tasting this tangy lemon version without coffee. Finally, a tiramisu recipe you can enjoy after dinner that won't keep you awake all night. By Danielle Centoni Danielle Centoni Instagram Twitter Website Danielle Centoni is an award-winning food writer and recipe developer whose career spans two decades. She's a former newspaper and magazine editor, a frequent contributor to national publications, and the author and co-author of six cookbooks and counting. Learn about BHG's Editorial Process Published on February 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 45 mins Total Time: 5 hrs 45 mins Servings: 8 Jump to Nutrition Facts Ingredients Lemon Curd 3 lemons (zest and 3/4 cup juice) 1 cup sugar 2 eggs 2 egg yolks ½ cup unsalted butter, cut into cubes Pinch salt ¼ teaspoon vanilla Lemon Syrup 2 lemons (zest and 1/2 cup juice) ¼ cup sugar ¼ cup water Mascarpone Cream ½ cup heavy cream 1 8 ounce container mascarpone cheese ⅓ cup sugar ½ lemon, zested 12 crisp Italian ladyfingers, halved crosswise Directions For lemon curd: In a medium saucepan combine zest and juice of three lemons, 1 cup sugar, eggs, egg yolks, butter, and pinch of salt. Cook, stirring constantly, over medium until mixture thickens and starts to bubble. Remove from heat. Stir in vanilla. Strain through a fine mesh sieve. Transfer to a bowl. Cover surface with plastic wrap. Refrigerate 1 to 2 hours or until chilled. (Lemon curd can be made a week ahead.) For syrup: In a small saucepan combine zest and juice of two lemons, 1/4 cup sugar, and 1/4 cup water. Heat over medium just until sugar dissolves. Transfer to a small bowl; let cool. For mascarpone cream: In a small bowl beat cream with a mixer on medium until stiff peaks form. In a medium bowl beat mascarpone, 1/3 cup sugar, and zest of half lemon with the mixer until smooth. Fold in whipped cream. To assemble: Spoon one-third of the mascarpone cream into the bottom of eight glasses or ramekins (4- to 6-oz.). Dip ladyfinger halves into lemon syrup, coating both sides. Place about half of the ladyfingers in glasses, breaking or cutting cookies to fit. Top with one-half of the lemon curd and another third of mascarpone cream. Repeat cookie, curd, and cream layers. Cover each serving. Refrigerate at least 4 hours or overnight. If desired, top with sweetened whipped cream and additional zest. Serves 8. Rate it Print Nutrition Facts (per serving) 533 Calories 34g Fat 54g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 533 % Daily Value * Total Fat 34g 44% Saturated Fat 19g 95% Cholesterol 213mg 71% Sodium 85mg 4% Total Carbohydrate 54g 20% Total Sugars 46g Protein 7g Vitamin C 19mg 95% Calcium 70mg 5% Iron 1mg 6% Potassium 103mg 2% Fatty acids, total trans 1g Folate, total 31mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.