Lemon Tiramisu Bars are a light, creamy dessert featuring layers of tangy lemon custard and mascarpone over a tender sponge base, dusted with a hint of cocoa—offering a bright twist on the classic Italian treat.

Why You’ll Love This Recipe

These bars combine the luxurious texture of tiramisu with refreshing citrus flavors, making them elegant yet approachable. They’re perfect for spring or summer gatherings, providing a delightful balance of creamy, tangy, and subtly sweet elements in every bite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All‑purpose flour
Granulated sugar
Eggs
Unsalted butter
Fresh lemon juice and zest
Mascarpone cheese
Heavy cream
Powdered sugar
Vanilla extract
Unsweetened cocoa powder (for dusting)
Baking powder
Salt

Directions

Prebake the sponge base: Preheat oven to 350 °F (175 °C). Cream butter and sugar until light, then add eggs one at a time, followed by lemon zest. In a separate bowl, whisk flour, baking powder, and salt; fold into the butter mixture. Press into a lined 8×8-inch pan and bake 15–18 minutes until lightly golden. Allow to cool.
Prepare mascarpone layer: Whip mascarpone with heavy cream, powdered sugar, and vanilla until smooth and slightly thickened.
Spread the mascarpone mixture evenly over the cooled sponge base.
Make lemon topping: Whisk together lemon juice, zest, granulated sugar, and eggs in a saucepan. Cook over low-medium heat, stirring constantly until thick enough to coat the back of a spoon. Cool slightly before pouring over mascarpone layer.
Bake again: Return to oven for 10–12 minutes until the lemon layer is set but still tender.
Chill & dust: Let cool to room temperature, then chill for at least 2 hours. Dust with cocoa powder just before serving.

Servings and timing

Yield: 16 bars
Prep time: 20 minutes
Bake time: 15–18 minutes + 10–12 minutes
Chill time: ≥2 hours
Total time: About 3 hours

Variations

Berry topping: Add fresh raspberries or blueberries on top for color and flavor.
Lime version: Substitute lime zest and juice for lemon for a tropical twist.
Citrus swirl: Drop lemon curd onto the mascarpone layer before adding the lemon topping and swirl.
Gluten-free base: Use a 1:1 gluten-free flour blend in the sponge.

Storage/Reheating

Storage: Cover and refrigerate for up to 4 days.
Freezing: Freeze in a sealed container for up to 1 month. Thaw overnight in the fridge.
Serving: Serve cold or at room temperature. No reheating needed.

FAQs

Can I skip the cocoa dusting?

Yes—dusting is optional. You can also top with grated white chocolate or lemon zest.

Is mascarpone necessary?

It provides the classic creamy tiramisu texture; you can sub cream cheese, but flavor will differ.

How can I make the lemon layer firmer?

Ensure you whisk constantly while cooking and let it fully set in the fridge.

Can I prepare the sponge ahead of time?

Yes—bake up to a day ahead and store wrapped at room temperature.

Will the lemon flavor be too strong?

The balance of mascarpone and sponge softens it—it should taste bright but not overpowering.

Can I use pre-made lemon curd?

Yes—use a thick layer of good-quality curd instead of homemade lemon topping.

Can I make these bars dairy-free?

Use dairy-free cream cheese instead of mascarpone, and plant-based cream.

Do I need to line the pan?

Lining with parchment makes removal and cutting easier.

How do I get clean bar slices?

Use a sharp knife dipped in hot water and wiped between cuts.

Can I add crunch?

Sprinkle finely crushed amaretti biscuits or toasted almonds over the mascarpone layer before the lemon topping.

Conclusion

Lemon Tiramisu Bars offer a lovely fusion of creamy tiramisu-style layers and bright citrus freshness. With minimal effort and maximum flavor, they make an elegant statement at any gathering—perfect for those who love both lemon and Italian-inspired desserts.