Lemon Tiramisu Recipe

Active Time:

15 mins

Total Time:

2 hrs 45 mins

Servings:

This dreamy lemon tiramisu recipe blends together two very different delicacies to make the most delicious creation for your table. It's got the lemony cream cheese flavor of Southern-favorite treats like lemon cheesecake and lemon-cheese layer cake, while also being able to capture the characteristic airy creaminess of the classic Italian dessert, tiramisu.

Instead of rich chocolate and coffee flavors, expect something much zingier and fresh, thanks to lemon zest, lemon extract, and lemon instant pudding mix. When layered with a smooth mixture of cream cheese and mascarpone cheese, as well as traditional ladyfingers, the tart components really sing.

Learn how to make lemon tiramisu. With just eight ingredients and 15 minutes of active prep time, this recipe is a no-brainer to make during the warmer spring and summer months.

Southern Living Lemon Tiramisu in the dish to serve — Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell

Ingredients for Lemon Tiramisu

With store-bought ladyfingers and lemon instant pudding mix coming in to create the base of this citrusy dessert, you'll need just six other ingredients to make it happen. To make lemon tiramisu, have on hand:

Mascarpone cheese: For a thick, rich texture and creamy flavor.
Cream cheese: Adds a tangy richness to the filling.
Lemon instant pudding mix: Helps thicken and stabilize the filling while adding a bright lemony flavor.
Whole milk: Helps dissolve the pudding mix for a creamy filling.
Lemon extract: Enhances the lemony flavor of the filling.
Grated lemon zest and juice: For soaking the ladyfingers and topping the dessert for a bright, citrusy kick.
Granulated sugar: Dissolves into lemon juice to create a sweet-tart soaking syrup to soften and flavor the ladyfingers.
Ladyfingers (such as Alessi): A traditional base for tiramisu, creating soft, sliceable layers.

Southern Living Lemon Tiramisu ingredients — Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell

How To Make Lemon Tiramisu

Who knew you could make tiramisu from scratch with just 15 minutes of active time? This lemon tiramisu is a quick and easy twist on the classic Italian dessert. Full instructions are below, but here's a brief recap before you get started:

Step 1. Make creamy filling: Beat mascarpone, cream cheese, and pudding mix in a stand mixer fitted with a paddle attachment until fluffy. Beat in milk and lemon extract to combine, then beat until light and fluffy.
Step 2. Layer the tiramisu: Microwave lemon juice and sugar to dissolve sugar. Dip 8 ladyfingers in lemon juice mixture, and arrange in an 8-inch square baking dish. Spread one-third of pudding mixture over ladyfingers. Repeat twice.
Step 3. Chill tiramisu: Smooth top layer. Sprinkle evenly with zest. Cover and refrigerate 2 or up to 24 hours. Let stand at room temperature 30 minutes before serving.

Southern Living Test Kitchen Tips for the Best Lemon Tiramisu

For the best lemon tiramisu, keep these tips in mind:

Choose quality ingredients: Choose fresh lemons, quality mascarpone cheese, and quality ladyfingers for the best flavor and texture.
Soaking: Soak the ladyfingers briefly to avoid making them soggy.
Flavor additions: Boost the flavor of this lemony dessert by adding layers of lemon curd throughout, or by adding a splash of limoncello to the soaking syrup for a boozy kick.
Chill for the best texture: For the cleanest slices, chill the tiramisu until set before serving.
Divide filling evenly: Portion the filling with a measuring cup or scoop for even layers.
Garnish: Top the tiramisu with candied lemon slices, candied lemon peel, white chocolate shavings, fresh berries, or a dollop of whipped cream for an eye-catching touch.

Can I Make Lemon Tiramisu Ahead?

While making lemon tiramisu up to 24 hours ahead is possible, any longer isn't recommended. Over time, the ladyfingers will continue to soak up liquid from the dessert, and the texture may begin to break down. If making ahead, garnish with zest right before serving.

Store leftover tiramisu for up to three days well-wrapped in the refrigerator. While the dessert may start to become soggy over time, it will still be delicious.

Why This Recipe Gets Rave Reviews

Bright and tangy, this twist on classic tiramisu is well-loved by those who've made it:

Amy Monet commented, "Made this for a crowd, it was amazing! Perfect for a summer night. It was light, lemony and tangy."

Joan said, "This is a winner! I have made it several times since seeing the recipe. The first time, I substituted 1/3 cup Limoncello for 1/3 cup of the lemon juice. The second time, I doubled the recipe and served it to a large group of ladies. They all asked for the recipe. This is an easy, elegant dessert."

More Tangy Lemon Dessert Recipes You'll Love

For a zesty and refreshing way to finish the meal, these lemony dessert recipes are well-worth saving:

Editorial contributions by Katie Rosenhouse.

Southern Living Lemon Tiramisu sliced and ready to serve — Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell

Ingredients

1 (8-oz.) container mascarpone cheese
1 (8-oz.) package cream cheese, softened
1 (3.4-oz.) package lemon instant pudding mix
1 cup whole milk
1 1/2 tsp. lemon extract
2 Tbsp. grated lemon zest, plus 2/3 cup fresh juice (from 4 large lemons), divided
1/4 cup granulated sugar
24 ladyfingers (from 1 [7-oz.] package, such as Alessi)

Directions

Make creamy filling:

Beat mascarpone, cream cheese, and pudding mix with a stand mixer fitted with a paddle attachment on medium speed until fluffy, about 2 minutes.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell

Beat in milk and lemon extract on low speed until combined, about 1 minute. Increase speed to medium-high, and beat until mixture is smooth, light, and fluffy, 2 to 3 minutes.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell
Layer the tiramisu:

Combine lemon juice and sugar in a medium-size microwavable bowl; microwave on HIGH 20 seconds. Whisk until sugar has dissolved.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell

Dip 8 ladyfingers in lemon juice mixture, and arrange in a single layer in an 8-inch square baking dish.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell

Spread one-third of pudding mixture evenly over ladyfingers in baking dish, and smooth with a spatula.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell

Repeat layering process 2 times to yield 3 layers until all ladyfingers and pudding mixture have been used.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell
Chill tiramisu:

Smooth top layer of pudding mixture with a spatula.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell

Sprinkle evenly with lemon zest. Cover and refrigerate at least 2 hours or up to 24 hours before serving. Let stand at room temperature for 30 minutes before serving.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell

Frequently Asked Questions

What can I use in the place of mascarpone for lemon tiramisu?

While mascarpone provides a thick, creamy texture and mild flavor, you can substitute with additional cream cheese, Greek yogurt, or a drained ricotta cheese. Note that the texture and flavor of the filling will vary based on the substitute used.
Can I adjust the sweetness level of lemon tiramisu?

Most of the sweetness of this dessert comes from the lemon pudding mix and ladyfingers. The one item you can adjust is the soaking liquid—feel free to adjust the sugar quantity of the syrup as desired. You can also top the dessert with a layer of lightly sweetened or unsweetened whipped cream to balance the flavors.
Can I add a layer of lemon curd to lemon tiramisu?

You can definitely add a layer of lemon curd below the pudding layers for an extra burst of citrusy flavor.
How do I cleanly slice lemon tiramisu?

Chill the tiramisu well, then use a sharp knife dipped into hot water for the cleanest cuts.