Lemon Tiramisu
Lemon tiramisu is made with lemon curd, lemon syrup, and mascarpone cheese. Leftovers keep in the refrigerator for 3 days.
Ingredients
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1 1/2 cups lemon juice
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2 cups white sugar
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4 eggs
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4 egg yolks
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1/8 teaspoon salt
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1 cup unsalted butter, cut into cubes
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1/2 teaspoon vanilla extract
Syrup
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1 1/2 cups white sugar
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3 (1-inch) strips of lemon peel
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1/2 cup lemon juice
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2/3 cup limoncello liqueur
Mascarpone Layer
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2 cups heavy cream
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1/2 cup powdered sugar
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24 ounces mascarpone cheese
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1 tablespoon lemon zest
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10 ounces crisp ladyfingers (about 39 larger or 57 smaller ladyfingers)
Instructions
For Lemon Curd: Combine lemon juice, 2 cups white sugar, eggs, egg yolks, and salt in a large non-reactive saucepan.
Cook, stirring constantly, over medium until mixture thickens and starts to bubble. Cook over medium-low heat for 2 minutes more. Remove from heat.
Strain 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.
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.
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