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Lemon Lasagna: A Zesty Twist on a Classic Dessert

  • Total Time: 285 minutes
  • Yield: 12 servings 1x

Description

Refreshing Lemon Lasagna with creamy mascarpone, tangy lemon curd, and delicate ladyfingers. Perfect light dessert!

Ingredients

Scale
  • 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
  • 16 ounces mascarpone cheese, softened
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • About 30–40 ladyfingers (savoiardi biscuits) – enough to cover the bottom of your dish in layers
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • Fresh raspberries
  • Lemon slices
  • Powdered sugar
  • Mint leaves

Instructions

  1. 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. 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. 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. 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. 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. 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. 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.
  8. In a large bowl, combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract.
  9. 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.
  10. Cover the mascarpone cream and refrigerate until ready to assemble the lasagna. This helps it to firm up slightly and hold its shape better.
  11. In a small saucepan, combine the water, granulated sugar, and fresh lemon juice.
  12. Bring the mixture to a simmer over medium heat, stirring until the sugar is dissolved.
  13. 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.
  14. Choose a 9×13 inch baking dish or a similar-sized serving dish.
  15. 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.
  16. Spread a generous layer of the lemon curd over the ladyfingers. Use about one-third of the curd for this layer.
  17. Spread a layer of the mascarpone cream over the lemon curd. Use about one-third of the cream for this layer.
  18. 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.
  19. 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.
  20. 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.

Notes

  • 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.
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes

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Find it online: https://www.chefstrawberry.com/lemon-lasagna/