Lemon Lasagna: A Zesty Twist on a Classic Dessert

Lemon Lasagna, a dessert that sounds as intriguing as it tastes, is about to become your new favorite obsession. Forget everything you think you know about lasagna; this isn’t your Nonna’s savory classic! Instead, imagine layers of creamy, tangy lemon curd, delicate mascarpone cheese, and crisp, buttery cookies, all melding together in a symphony of sweet and citrusy flavors.

While its origins aren’t steeped in centuries of tradition like its savory counterpart, Lemon Lasagna has quickly gained popularity for its refreshing twist on a beloved format. Think of it as a modern interpretation of classic Italian desserts, borrowing the layered structure of lasagna but infusing it with the bright, sunny flavors of the Mediterranean.

What makes this dessert so irresistible? It’s the perfect balance of textures – the smooth, rich creaminess of the filling against the satisfying crunch of the cookie layers. The lemon curd provides a delightful tang that cuts through the sweetness, preventing it from becoming cloying. Plus, it’s surprisingly easy to assemble, making it an ideal treat for both casual weeknight desserts and elegant dinner parties. Get ready to experience a dessert that’s both sophisticated and comforting, a true crowd-pleaser that will leave everyone wanting more!

Ingredients:

• For the Lemon Curd:
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 6 large eggs
• 1 cup fresh lemon juice (from about 6-8 lemons)
• 2 tablespoons lemon zest
• Pinch of salt
• For the Mascarpone Cream:
• 16 ounces mascarpone cheese, softened
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• For the Ladyfingers:
• About 30-40 ladyfingers (savoiardi biscuits) – enough to cover the bottom of your dish in layers
• For the Lemon Syrup (optional, but recommended!):
• 1/2 cup water
• 1/4 cup granulated sugar
• 1/4 cup fresh lemon juice
• Garnish (optional):
• Fresh raspberries
• Lemon slices
• Powdered sugar
• Mint leaves

Making the Lemon Curd:

1. Cream the Butter and Sugar: In a large, heatproof bowl (stainless steel or glass is best), cream together the softened butter and granulated sugar until light and fluffy. You can use a stand mixer or a hand mixer for this. This step is crucial for a smooth curd, so don’t rush it!
2. Whisk in the Eggs: Add the eggs one at a time, whisking well after each addition. Make sure each egg is fully incorporated before adding the next. This prevents the curd from curdling later on.
3. Add Lemon Juice and Zest: Stir in the fresh lemon juice, lemon zest, and a pinch of salt. The mixture will look a bit curdled at this point – don’t worry, it will smooth out as it cooks.
4. Cook Over a Double Boiler: Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water. This creates a gentle, indirect heat that prevents the eggs from scrambling.
5. Stir Constantly: Cook, stirring constantly with a whisk or spatula, until the curd thickens enough to coat the back of a spoon. This usually takes about 10-15 minutes. You’ll know it’s ready when you can run your finger across the back of the spoon and the line holds its shape.
6. Strain the Curd (Optional): For an extra smooth curd, strain it through a fine-mesh sieve into a clean bowl. This will remove any small lumps or bits of cooked egg.
7. Cool Completely: Cover the curd with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow it to cool and thicken completely.

Preparing the Mascarpone Cream:

1. Whip the Cream: In a large bowl, combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract.
2. Beat Until Stiff Peaks Form: Beat with an electric mixer until stiff peaks form. Be careful not to overbeat, as mascarpone can become grainy if overwhipped. You want a light and airy, yet stable cream.
3. Refrigerate: Cover the mascarpone cream and refrigerate until ready to assemble the lasagna. This helps it to firm up slightly and hold its shape better.

Making the Lemon Syrup (Optional):

1. Combine Ingredients: In a small saucepan, combine the water, granulated sugar, and fresh lemon juice.
2. Simmer: Bring the mixture to a simmer over medium heat, stirring until the sugar is dissolved.
3. Cool: Remove from heat and let the syrup cool completely. This syrup will be used to lightly soak the ladyfingers, adding extra lemon flavor and moisture to the lasagna.

Assembling the Lemon Lasagna:

1. Prepare Your Dish: Choose a 9×13 inch baking dish or a similar-sized serving dish.
2. First Layer: Ladyfingers: If using the lemon syrup, lightly dip each ladyfinger into the syrup for a few seconds. Don’t soak them completely, just a quick dip is enough. Arrange the ladyfingers in a single layer on the bottom of the dish, covering the entire surface. You may need to break some ladyfingers to fit.
3. Second Layer: Lemon Curd: Spread a generous layer of the lemon curd over the ladyfingers. Use about one-third of the curd for this layer.
4. Third Layer: Mascarpone Cream: Spread a layer of the mascarpone cream over the lemon curd. Use about one-third of the cream for this layer.
5. Repeat Layers: Repeat the layers of ladyfingers (dipped in syrup, if using), lemon curd, and mascarpone cream two more times, ending with a layer of mascarpone cream on top.
6. Cover and Chill: Cover the lasagna with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld together and the ladyfingers to soften.
7. Garnish and Serve: Before serving, garnish the lemon lasagna with fresh raspberries, lemon slices, a dusting of powdered sugar, and/or mint leaves, if desired. Cut into squares and serve chilled.

Tips for Success:

• Use Fresh Lemon Juice: Bottled lemon juice just doesn’t compare to the bright, fresh flavor of freshly squeezed lemon juice.
• Don’t Overcook the Lemon Curd: Overcooked lemon curd can become grainy or rubbery. Keep a close eye on it and remove it from the heat as soon as it thickens.
• Soften the Mascarpone: Make sure the mascarpone cheese is softened before whipping it. This will help to prevent lumps and ensure a smooth, creamy texture.
• Don’t Over-Soak the Ladyfingers: If using the lemon syrup, be careful not to over-soak the ladyfingers, or they will become soggy. A quick dip is all they need.
• Chill Thoroughly: Chilling the lasagna for at least 4 hours is essential for the flavors to meld and the ladyfingers to soften. Overnight is even better!
• Adjust Sweetness to Taste: If you prefer a less sweet lasagna, you can reduce the amount of sugar in the lemon curd and/or the mascarpone cream.
• Make Ahead: This lasagna is a great make-ahead dessert. You can assemble it up to 2 days in advance and store it in the refrigerator.

Variations:

• Add Berries: Incorporate fresh berries, such as blueberries, strawberries, or raspberries, into the layers of the lasagna for added flavor and texture.
• Use Different Citrus: Experiment with other citrus fruits, such as oranges or limes, in place of the lemons.
• Add Almond Extract: A few drops of almond extract to the mascarpone cream can add a subtle, nutty flavor.
• Make Individual Lasagnas: Assemble the lasagna in individual ramekins for a more elegant presentation.

Conclusion:

This Lemon Lasagna isn’t just a dessert; it’s a ray of sunshine on a plate, and trust me, you absolutely have to try it! The bright, tangy lemon curd layered with the creamy mascarpone and the satisfying crunch of the cookie base creates a symphony of textures and flavors that will leave you wanting more. It’s the perfect balance of sweet and tart, rich and light, making it an ideal treat for any occasion, from a casual weeknight dessert to a sophisticated dinner party finale. But why is this recipe a must-try? Because it’s surprisingly easy to make! Don’t let the “lasagna” part intimidate you. It’s essentially a no-bake dessert that comes together quickly with minimal effort. Plus, the presentation is stunning! The layered effect is visually appealing, making it a showstopper that will impress your family and friends. It’s a guaranteed crowd-pleaser, and who doesn’t love a dessert that looks as good as it tastes? Beyond its ease and beauty, this Lemon Lasagna is incredibly versatile. Looking for serving suggestions? A small slice is perfect on its own, but you can also dress it up with fresh berries like raspberries or blueberries for an extra burst of flavor and color. A dollop of whipped cream or a scoop of vanilla ice cream adds a touch of indulgence. For a more sophisticated presentation, garnish with lemon zest or candied lemon slices. And the variations are endless! Want to experiment? Try using different types of cookies for the base. Graham crackers, shortbread cookies, or even vanilla wafers would all work beautifully. You could also add a layer of lemon zest to the mascarpone mixture for an even more intense lemon flavor. Or, for a tropical twist, try adding a layer of mango or pineapple puree between the layers. If you’re feeling adventurous, you could even incorporate a hint of lavender into the lemon curd for a unique and floral flavor profile. I’ve made this Lemon Lasagna countless times, and it’s always a hit. I’ve served it at birthday parties, holiday gatherings, and even just as a special treat for my family on a Sunday afternoon. Every time, it disappears in minutes, and I always get requests for the recipe. I’m confident that you’ll love it just as much as we do. So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a dessert masterpiece. I promise you won’t regret it. This Lemon Lasagna is a guaranteed winner! I’m so excited for you to try this recipe! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear what you think, what variations you tried, and how much your family and friends enjoyed it. Don’t forget to snap a picture of your creation and tag me on social media! I can’t wait to see your beautiful Lemon Lasagnas! Happy baking (or rather, layering!). Let me know if you have any questions, and I’ll be happy to help. Enjoy! Print