Lemon Tiramisu

If you make just one lemon dessert this spring, let it be lemon tiramisu. It is the perfect bright, citrus-y spring dessert that checks all the boxes: It’s gorgeous, delivers a wallop of sunny lemon flavor, and you don’t even have to turn on the oven. It looks fancy enough for special occasions like Easter and Mother’s Day brunch, but also is equally at place served after a low-key dinner with friends over the weekend. 

This no-bake dessert is a lemon-y twist on the Italian coffee-soaked classic: Crisp ladyfingers are dipped in a sweet lemon syrup, then layered with a subtly sweet lemon-cream filling and topped with sweet-tart lemon curd. It’s creamy yet light, and just sweet enough that it’s all too easy to go back for seconds.

• It’s a lemon-lovers dream. Between a vibrant layer of sweet-tart lemon curd, two layers of lemon cream filling, and ladyfingers dipped in lemon syrup, this dessert is bursting with big, bright sunny lemon flavors
• It’s easier to make than you might think. Looks can be deceiving because lemon tiramisu is actually quite easy to make. This impressive dessert doesn’t require any fancy skills, just time — mostly in allowing ample time for the components and dessert itself to cool completely and chill.
• It’s even better when made in advance. Lemon tiramisu is my go-to make-ahead dessert. Not only can it be made a full day ahead of time, but it will be better for it. The extra time allows the ladyfingers to soak up more of the dessert’s flavors and soften up a tiny bit more.

• Lemons: For maximum lemon flavor, freshly squeezed juice is used in both the lemon curd and syrup. You’ll need seven to eight large lemons total (plan on more if using smaller lemons). 
• Eggs: This crucial ingredient is what gives lemon curd its rich taste and thick texture.
• Butter: A full stick of unsalted butter is stirred into the lemon curd after it comes off the heat for even more richness.
• Mascarpone cheese: While this cream filling gets a lemony twist, it relies on this rich, slightly sweet cheese just like in classic tiramisu.
• Ladyfingers: Dry crisp ladyfingers (also known as savoiardi) are ideal since cakey ladyfingers can easily become too soft and soggy.

1. Make the lemon curd. Simmer eggs, lemon juice, sugar, and salt together until thickened. Cook over medium-low heat, adjusting as necessary so the mixture doesn’t boil and scramble the eggs. Whisk in a stick of butter and let cool completely before assembling the tiramisu.
2. Make the lemon syrup. If you’ve ever made simple syrup, this step will feel very familiar. Allow time for the syrup to cool completely before assembling.
3. Make the cream filling. What makes the filling such a standout is that after the cream is whipped, a cup of tart lemon curd is folded in.
4. Assemble the tiramisu. Line the baking dish with two layers each of syrup-dipped ladyfingers and the lemon-cream filling.
5. Chill the tiramisu before serving. Loosely cover the tiramisu and refrigerate overnight. Spread the remaining lemon curd over top and serve chilled.