Name: Lemon Pistachio Tiramisu
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: Italian
Ingredients: 1 1/2 cups (12 oz) mascarpone cheese; 1 cup heavy whipping cream; 1 cup lemon curd (store-bought or homemade); 1/4 cup fresh lemon juice; 1/4 cup water; 2 tablespoons sugar; 24–28 ladyfinger cookies; 1 cup shelled pistachios, toasted and chopped; Optional garnish: lemon zest or fresh berries

Jump to Recipe·Print Recipe

A light, zesty twist on the classic Italian dessert, this Lemon Pistachio Tiramisu blends layers of tangy lemon curd, fluffy mascarpone cream, and crunchy toasted pistachios. With no baking required, it’s the perfect make-ahead dessert for spring and summer gatherings—or anytime you’re craving something bright and refreshing.

Lemon Pistachio Tiramisu

Why You’ll Love This Recipe

This lemon pistachio tiramisu is the ultimate fusion of creamy, citrusy, and nutty flavors. It’s quick to prepare, totally no-bake, and irresistibly elegant. Whether you’re hosting a dinner party or looking for a new way to enjoy tiramisu, this version will impress with minimal effort.

No baking required
Light and refreshing
Perfect balance of sweet and tart
Can be made ahead
Elegant presentation
Great for spring and summer
Vegetarian-friendly
Customizable with optional liqueur
Unique twist on a classic dessert
Crunchy pistachio texture complements creamy layers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

mascarpone cheese
heavy whipping cream
lemon curd (store-bought or homemade)
lemon juice
water
sugar
ladyfinger cookies
shelled pistachios, toasted and chopped

Directions

In a mixing bowl, whisk together mascarpone cheese and lemon curd until smooth and well combined.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone-lemon mixture.
In another small bowl, stir together the lemon juice, water, and sugar until the sugar dissolves.
Quickly dip each ladyfinger into the lemon syrup—don’t soak them—then arrange in a single layer in the bottom of your serving dish.
Spread half of the lemon mascarpone cream over the ladyfingers, then sprinkle with half of the chopped pistachios.
Repeat the process with another layer of dipped ladyfingers, remaining cream, and a final topping of pistachios.
Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours or overnight to set.
Serve chilled, garnished with lemon zest or fresh berries if desired.

Servings and timing

This recipe yields 8 servings.
Prep Time: 20 minutes
Cook Time: 0 minutes
Chill Time: 6 hours
Total Time: 6 hours 20 minutes

Variations

Limoncello Boost: Add 2 tablespoons of limoncello to the lemon syrup for a grown-up twist.
Nut-Free Option: Omit the pistachios or replace them with crushed biscotti or amaretti cookies.
Berry Layer: Add a layer of fresh raspberries or blueberries between the cream layers.
Gluten-Free Version: Use gluten-free ladyfingers or sponge cake.
Extra Citrus: Add grated lemon zest to the mascarpone mixture for more zing.
Mint Touch: Garnish with fresh mint leaves for a pop of color and freshness.
Coconut Cream Substitute: Use whipped coconut cream instead of heavy cream for a dairy-light alternative.
Orange Variation: Substitute orange juice and curd for a citrus switch-up.
Chocolate Drizzle: Add a light white chocolate drizzle over the top layer for added richness.
Mini Portions: Assemble in individual glasses for a personalized presentation.

Storage/Reheating

Store leftover lemon pistachio tiramisu in an airtight container in the refrigerator for up to 3 days.
This dessert is not suitable for freezing as the texture of the cream can become grainy upon thawing.
Reheating is not necessary—serve directly from the fridge for best taste and consistency.

FAQs

What can I use instead of mascarpone cheese?

You can substitute mascarpone with a mix of cream cheese and a bit of heavy cream to mimic the texture, though the flavor will be slightly tangier.

Can I make this tiramisu ahead of time?

Yes, it’s actually better when made ahead. Chill for at least 6 hours or overnight for best results.

Is this tiramisu safe for kids?

Absolutely, especially if you skip the optional limoncello. The lemon flavor is refreshing without being overpowering.

Can I use homemade lemon curd?

Yes, homemade lemon curd works perfectly and adds a fresh, rich flavor to the tiramisu.

Are ladyfingers gluten-free?

Traditional ladyfingers contain gluten, but you can find gluten-free versions at specialty stores or online.

Can I freeze this dessert?

Freezing is not recommended as the creamy layers can become watery when thawed.

What kind of pistachios should I use?

Use shelled, unsalted pistachios and toast them lightly for maximum flavor and crunch.

Can I add fruit to this tiramisu?

Yes, berries like raspberries or blueberries pair beautifully with the lemon cream and pistachios.

How do I toast pistachios?

Spread pistachios on a baking sheet and bake at 350°F for 5–7 minutes, stirring once, until fragrant.

What dish should I use for layering?

An 8×8-inch square dish or a similarly sized trifle bowl works well for layering the ingredients evenly.

Conclusion

Lemon pistachio tiramisu is a vibrant, no-fuss dessert that delivers bold flavor with a light, creamy texture. Perfect for entertaining or a weeknight treat, this refreshing twist on tiramisu is sure to become a favorite in your dessert rotation. Try it once, and you’ll find yourself craving its zesty charm again and again.