Easy No-Bake Meyer Lemon Tiramisu

Escape the ordinary with our delightful Easy No-Bake Meyer Lemon Tiramisu recipe! This refreshing, no-bake Italian dessert offers a vibrant, sweet-tart citrus twist on the classic. Perfect for summer gatherings, this easy homemade lemon mascarpone dessert is a light and airy treat that will impress your guests and tantalize your taste buds. Dive into this unique Meyer lemon dessert and discover your new favorite refreshing dessert.

Why You'll Want to Easy No-Bake Make Meyer Lemon Tiramisu

• A Refreshing Twist: Escape the ordinary! Meyer Lemon Tiramisu's vibrant citrus notes create a lighter, airier feel than the traditional coffee version. It's perfect for anytime you crave a cool and invigorating dessert.

• Light and Refreshing: The tangy Meyer lemon flavor and creamy mascarpone filling create a light and refreshing treat that won't leave you feeling weighed down. Perfect for a warm summer night!

• Keep Your Cool: No oven means no added heat in your kitchen. You can focus on enjoying the sunshine (or air conditioning) while this delicious dessert chills to perfection.

• Perfect for Make-Ahead: Meyer Lemon Tiramisu can be assembled ahead of time, making it a stress-free dessert option for summer gatherings. Just whip it up before your guests arrive and let it chill until ready to serve.

Ingredients - Here's What You'll Need to Make Easy No-Bake Make Meyer Lemon Tiramisu

Steps to Make the Lemon Curd

1. Start by zesting and juicing about eight large Meyer lemons. (Depending on the size, you will need a total of three tablespoons of lemon zest and about 1 ¼ cups of lemon juice for the entire recipe.) Place ½ cup of granulated sugar, one tablespoon of lemon zest, and three eggs in a stainless steel saucepan. Whisk everything together until well combined.

2. Next, add ½ cup freshly squeezed lemon juice and whisk it into the mixture.

3. Then cube the unsalted butter and add it to the pan.

4. Place the pan over medium heat. Whisk the mixture constantly, until thickened, about 6 minutes. Continue whisking constantly for several more minutes until bubbly.

5. Remove the pan from the heat. Set a small wire mesh strainer over a bowl and pour the lemon curd into the strainer.

6. Stir with a rubber spatula or spoon to force lemon curd through the strainer. Discard any bits left behind in the strainer.

7. Press piece of plastic wrap on top of lemon curd. Refrigerate for at least one hour to cool completely. I like to make my curd the day before assembling the tiramisu to allow it to refrigerate overnight.

Steps to Make the Lemon Syrup

1. Place ½ cup of granulated sugar and ⅔ cup of water in a small saucepan.

2. Then, add ⅔ cup of freshly squeezed lemon juice.

3. Place the pan over medium-high heat and whisk the mixture constantly until the sugar dissolves. Then, whisk occasionally until it comes to a simmer, and allow it to simmer for a few minutes. After a few minutes, transfer the syrup to a container with a lid and refrigerate for about an hour until cool. I like to make the syrup the day before assembling the tiramisu and allow it to be refrigerated overnight.

Steps to Make the Lemon Cream

1. Take the mascarpone cheese out of the refrigerator and allow it to come to room temperature for about an hour. Once it has come to room temperature, place it in a large bowl with ⅓ cup of granulated sugar.

2. Then, add ½ cup of the lemon syrup and 1 tablespoon of vanilla extract. Beat the mixture with an electric hand mixer for about a minute until smooth and creamy. Do not overmix, or the lemon cream will become curdled or grainy.

3. Next, add one tablespoon of lemon zest and fold it into the lemon mascarpone with a rubber spatula. Set the bowl aside while you prepare the whipped cream.

4. Place a metal bowl and a pair of beaters for an electric hand mixer in the freezer for about 15 minutes. Remove from the freezer and immediately add 1 ¼ cups of cold heavy whipping cream to the bowl.

5. Using an electric hand mixer with the freezer cold beaters, beat the cream until hard peaks form, taking care not to over-beat the cream.

6. Add about ½ cup whipped cream to the lemon mascarpone mixture.

7. Then, fold the remaining whipped cream into the lemon mascarpone. Continue adding the whipped cream, about a ½ cup at a time, folding well after each addition.

1. I used my Staub medium size baking dish, which is 7.5 x 10.5 inches. However, a 9x9-inch dish will work as well. Place the lemon syrup in a shallow bowl and quickly dip the lady fingers, one at a time, making sure to flip the biscuit over so it's completely moistened with syrup.

2. Then, place 12 dipped lady fingers in a single layer in the bottom of the dish. You should place the lady fingers in the dish as you dip them.

3. Next, add about half of the lemon curd.

4. Then, carefully spread the lemon curd into an even layer covering all of the lady fingers.

5. Next, add about half of the lemon cream mixture.

6. Then, carefully spread the lemon cream into an even layer covering the lemon curd. Take care not to mix the cream into the curd.

7. Dip the remaining lady fingers into the syrup, then carefully place them in a single layer on top of the lemon cream.

8. Add the remaining lemon curd and spread it over the top layer of dipped lady fingers.

9. Place the remaining lemon cream into a large piping bag fitted with a large star tip. Then, pipe the cream over the entire top of the lemon curd.

10. Sprinkle the remaining tablespoon of lemon zest over the top of the piped lemon cream. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight, before serving.

Frequently Asked Questions