Lemon Tiramisu (With Eggless Lemon Curd)
Lemon tiramisu is a quick make-ahead dessert with ladyfinger cookies, mascarpone cheese & heavy cream mixture and scratch made eggless lemon curd. No Alcohol, no raw eggs. It is zesty, lemony, creamy and perfect for spring or summertime.
Equipment
- Hand or Stand Mixer
- Mixing Bowl & Measuring Spoons
- Sauce Pan
- Spatula
Ingredients
For Eggless Lemon Curd (Makes about 1.25 cup)
- 60 g salted butter
- 80 g granulated sugar
- 110 ml fresh squeezed lemon juice from ~3 large lemons
- 1 tablespoon cornstarch
- 1.5 tablespoon water
- ⅛ teaspoon turmeric powder or yellow food color
- 80 g sweetened condensed milk
For Lemon Simple Syrup
- ⅓ cup sugar
- ⅓ cup water
- peel of ½ a lemon
- 1 lemon juiced
- ¼ teaspoon lemon extract optional
For Lemon Tiramisu
- 8 oz mascarpone cheese
- 1 +¼ cup heavy cream
- ½ cup powdered sugar can go down to ⅓ cup
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest
- 20-22 ladyfinger cookies
Instructions
Make Eggless Lemon Curd
- In a small bowl, make a slurry by combining water and cornstarch.
- Combine butter, sugar and lemon juice in a small sauce pan. Place on a low flame. Stirring continuously with a soft spatula, cook on low heat for 1-2 minutes until butter melts.
- Add in the cornstarch slurry & turmeric powder. Cook for another minute or so till its translucent smooth and lightly thickish (it will coat the back of spoon). Dont thicken too much, it will get thick as it cools.
- Take the pan off the heat and mix in the condensed milk. Done. The eggless lemon curd will be velvety and flow like a ribbon when dropped from a height. Cool/chill it completely before using it for layering the tiramisu.
Make The Lemon Syrup (While the lemon curd cools)
- Combine sugar, lemon zest (if using) and water and simmer together until sugar melts. Switch off the stove. Mix in freshly squeezed lemon juice and lemon extract(optional, however it intensifies the lemon aroma). Let cool completely.
Make The Mascarpone Mixture
- In a medium bowl, add the mascarpone cheese. I usually start by adding little bit of heavy cream to the cheese and then beating it for 1-2 to smooth. This additional step and bowl avoids possibility of over whipping the heavy cream later.
- In another large bowl, whip up the cold heavy cream, lemon zest, vanilla and powdered sugar to soft peaks. Takes about 2-4 minutes.
- Mix in the whipped mascarpone and beat everything for 30-45 seconds or until smooth. Taste and adjust the sugar if needed.
Assemble The Tiramisu
- Dip the ladyfingers in lemon syrup and place in a single layer at the bottom of a 8 by 8 dish. Or your could use an oval serving dish like me.
- Spread half of the whipped cream mixture evenly. Top with the lemon curd. I usually add all the lemon curd in the center over the cream layer. You may add it in two layers if you wish.
- Arrange a second layer of lemon syrup soaked ladyfingers and top with remaining whipped cream.Smoothen out using a flat spatula. Cover with plastic wrap. Refrigerate for at least 6 to 8 hours. Chilling overnight is the best. Decorate as you like.
- For serving, using a sharp knife, cut portions and lift using a spatula. You will have to be careful since ladyfingers are soft right now. I go freestyle and use my spoon to scoop it. Serve chilled.
Notes
- Do not use a metal dish for layering the lemon tiramisu else the tiramisu will develop a metallic after taste.
- Use room temperature mascarpone cheese to make sure that it whips to smooth.
- Make sure to chill the heavy cream before whipping. Its easier to whip and is fluffier.
- You can make the lemon curd and lemon syrup 2-3 days ahead and store refrigerated. Layer the tiramisu whenever you want.
- You may have some leftover syrup that you can use for making lemonade or in cocktails.
Nutrition
Calories: 552kcalCarbohydrates: 52gProtein: 7gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 151mgSodium: 128mgPotassium: 140mgFiber: 1gSugar: 33gVitamin A: 1314IUVitamin C: 13mgCalcium: 112mgIron: 1mg
Tried this recipe?Let us know how it was!