Lemon Tiramisu
Lemon tiramisu is made with lemon curd, lemon syrup, and mascarpone cheese. Leftovers keep in the refrigerator for 3 days.
Ingredient
- 1 1/2 cups lemon juice
- 2 cups white sugar
- 4 eggs
- 4 egg yolks
- 1/8 teaspoon salt
- 1 cup unsalted butter, cut into cubes
- 1/2 teaspoon vanilla extract
- 1 1/2 cups white sugar
- 3 (1-inch) strips of lemon peel
- 1/2 cup lemon juice
- 2/3 cup limoncello liqueur
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 24 ounces mascarpone cheese
- 1 tablespoon lemon zest
- 10 ounces crisp ladyfingers (about 39 larger or 57 smaller ladyfingers)
Direction
- Gather Ingredients.
- all ingredients to make lemon tiramisu gathered on a kitchen counter.
- For Lemon Curd: Combine lemon juice, 2 cups white sugar, eggs, egg yolks, and salt in a large non-reactive saucepan.
- lemon juice, 2 cups white sugar, eggs, egg yolks, and salt being whisked in a medium sauce pan.
- Cook, stirring constantly, over medium until mixture thickens and starts to bubble. Cook over medium-low heat for 2 minutes more. Remove from heat.
- lemon curd cooked until thickened.
- Strain through a fine mesh sieve into a medium bowl.
- lemon curd strained through a fine mesh sieve into a medium bowl
- Stir in butter and vanilla. Cover surface with plastic wrap. Refrigerate 1 to 2 hours or until chilled**. (Lemon curd can be made up to a week ahead.) Reserve 1/4 cup lemon curd before assembling tiramisu.
- lemon curd with butter and vanilla stirred in, a 1/4 cup reserved, and both covered with plastic wrap
- For Syrup: Combine 1 1/2 cup sugar, lemon peel, lemon juice and limoncello in a small non-reative* saucepan. Bring to a boil over medium-high heat, stirring occasionally. Cook until sugar melts.
