Indulge in a harmonious blend of zesty lemon and creamy sweetness with this innovative dessert that reimagines the classic lemon tart with the luxurious texture of tiramisu. Crafted to perfection, this dessert combines the silky smoothness of mascarpone cream with the tangy burst of homemade lemon curd, layered between soft, milk-soaked ladyfingers. Every bite offers an exquisite melt-in-the-mouth experience, making it an irresistible treat for anyone who loves the refreshing taste of lemon coupled with the richness of tiramisu.
Why You’ll Love This:
This Lemon Tiramisu Tart is more than just a dessert; it’s a journey through textures and flavors that delight the senses. From the creamy mascarpone to the tangy lemon curd, and the soft bite of ladyfingers, every layer complements the others perfectly. It’s refreshingly light yet indulgently creamy, making it impossible to resist. This dessert is a true showstopper that will leave you and your guests craving more.
Perfect Occasion:
This Lemon Tiramisu Tart is the perfect finale to a spring garden party, a summer brunch, or any celebration that calls for something uniquely refreshing and elegantly sweet. Its bright flavors and sophisticated presentation make it ideal for special occasions like Mother’s Day, Easter, or a refreshing twist on holiday desserts.
Decoration Tips:
To elevate the presentation, garnish your Lemon Tiramisu Tart with thinly sliced lemon twists, fresh mint leaves, or even edible flowers for a touch of elegance. A light dusting of powdered sugar just before serving adds a beautiful, snowy finish. For an extra visual pop, consider using a torch to lightly brown the peaks of the Italian meringue, giving it a golden glow and a slightly toasted flavor.
For 10 servings
Ingredients:
- 8.8 oz of creamy cheese
- 15.9 oz of heavy cream (30% fat content)
- 1.6 oz of powdered sugar
- 1 teaspoon of vanilla extract
- A large pack of ladyfinger biscuits
- A small bowl of milk for dipping biscuits
For the Lemon Curd:
- 2 eggs
- 2.8 oz of sugar
- A level teaspoon of cornstarch
- 2.8 oz of lemon juice
- The zest of half a lemon
- 3.5 oz of butter
For the Italian Meringue:
- 1.8 oz of egg whites
- 4.2 oz of sugar
- 1.8 oz of water
Instructions:
Lemon Curd Preparation:
- Combine sugar, eggs, and cornstarch in a saucepan.
- Stir in lemon juice and zest, and heat gently until the mixture thickens. Continue cooking for 3 minutes after it begins to boil.
- Remove from heat, incorporate butter, blend until smooth, and chill.
- Whisk lightly before using.
Cream Mixture: In a bowl, blend the creamy cheese, heavy cream, vanilla extract, and powdered sugar until the volume doubles. Chill.
Assembly: Dip ladyfingers in milk and arrange at the bottom of a dish. Spread a layer of the cream mixture, add another layer of ladyfingers, followed by a layer of lemon curd. Repeat the layers, finishing with cream. Chill overnight.
Italian Meringue:
- Beat egg whites until frothy.
- Cook sugar and water to 240°F (116°C), then gradually add to the egg whites while beating.
- Increase speed until stiff peaks form.
- Pipe the Italian meringue onto the chilled dessert, garnish with lemon zest strips, and enjoy.
