This is the best of a sweet pick-me-up which is what Tiramisu is all about. It features a zesty, canary-bright lemon curd along with the decadence of whipped cream and espresso soaked Lady Fingers. Still it is light and luscious and perfect for those who like lemon versus the all coffee version of this classic refrigerator treat. I’ve never been a fan of raw eggs in things (no matter how safe it is supposed to be) and so my version of tiramisu is sublime but egg-free. (but also it’s best made a day ahead) You can make a fresh lemon curd for this (check out a lemon meringue pie recipe on the site) but for this recipe I tend to use packaged lemon curd (which is essentially sugar and cornstarch and natural lemon) to make things a bit easier. It’s one of the few places I compromise.
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Hi there, fellow home and pro baker and fan of great recipes….