Description
A bright and refreshing Lemon Lasagna featuring layers of limoncello-soaked ladyfingers, tangy homemade lemon curd, and creamy mascarpone. Garnished with fresh berries and mint for a stunning 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 (from about 3–4 lemons)
- Pinch of salt
- 16 ounces mascarpone cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon extract (optional, for extra lemon flavor)
- 2 (3-ounce) packages ladyfingers (about 48 cookies total)
- 1/2 cup limoncello (or lemon juice mixed with a little sugar) for dipping
- Fresh raspberries
- Fresh mint leaves
- Powdered sugar (for dusting)
- Lemon slices or twists
Instructions
- Cream the Butter and Sugar: In a large saucepan (off the heat!), cream together the softened butter and granulated sugar until light and fluffy.
- Whisk in the Eggs: Add the eggs one at a time, whisking well after each addition.
- Add Lemon Juice and Zest: Gradually whisk in the fresh lemon juice and lemon zest.
- Cook Over Low Heat: Place the saucepan over low heat and cook, stirring constantly with a whisk or wooden spoon, until the curd thickens enough to coat the back of a spoon (10-15 minutes).
- Check for Doneness: Dip a spoon into the mixture and run your finger across the back of the spoon. If the line holds and doesn’t run, the curd is done.
- Strain the Curd (Optional): For an extra smooth curd, strain it through a fine-mesh sieve into a heatproof bowl.
- Cool Completely: Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the curd to cool completely and thicken further.
- Combine Ingredients: In a large bowl, combine the softened mascarpone cheese, heavy cream, powdered sugar, vanilla extract, and lemon extract (if using).
- Whip Until Smooth: Using an electric mixer (handheld or stand mixer), whip the mixture on medium speed until smooth and creamy. Be careful not to overwhip.
- Refrigerate Briefly: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the cream to firm up slightly.
- Prepare the Ladyfingers: Lightly dip each ladyfinger into the limoncello (or lemon juice mixture) for just a second or two.
- First Layer: Ladyfingers: Arrange a layer of dipped ladyfingers in the bottom of a 9×13 inch baking dish.
- Second Layer: Lemon Curd: Spread a generous layer of lemon curd over the ladyfingers. Use about one-third of the curd.
- Third Layer: Mascarpone Cream: Spread a layer of mascarpone cream over the lemon curd. Use about one-third of the cream.
- Repeat Layers: Repeat the layers of ladyfingers, lemon curd, and mascarpone cream two more times, ending with a layer of mascarpone cream on top.
- Chill for at Least 4 Hours: Cover the lasagna with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Garnish: Just before serving, garnish the lasagna with fresh raspberries, fresh mint leaves, a dusting of powdered sugar, and lemon slices or twists.
- Slice and Serve: Slice the lasagna into squares and serve chilled.
Notes
- Limoncello Substitute: If you don’t have limoncello, you can use a mixture of lemon juice and a little sugar to dip the ladyfingers. You can also use a simple syrup flavored with lemon zest.
- Different Fruit: Feel free to experiment with other fruits for the garnish. Blueberries, strawberries, or even candied lemon peel would be delicious.
- Add a Crunch: For a little extra texture, you can sprinkle some crushed biscotti or almond slivers between the layers.
- Make it Gluten-Free: Use gluten-free ladyfingers to make this dessert gluten-free.
- Individual Servings: You can also assemble this lasagna in individual serving dishes or glasses for a more elegant presentation.
- Adjust Sweetness: If you prefer a less sweet dessert, you can reduce the amount of sugar in the lemon curd and mascarpone cream.
- Storage: Leftover Lemon Lasagna can be stored in the refrigerator for up to 3 days.
- Lemon Curd Too Thin: If your lemon curd is too thin, it may not have cooked long enough. Continue cooking it over low heat, stirring constantly, until it thickens.
- Lemon Curd Lumpy: If your lemon curd is lumpy, it may have cooked too quickly or the eggs may have scrambled. Strain the curd through a fine-mesh sieve to remove the lumps.
- Mascarpone Cream Too Runny: If your mascarpone cream is too runny, it may not have been cold enough. Refrigerate it for a longer period of time to allow it to firm up.
- Ladyfingers Soggy: If your ladyfingers are too soggy, you may have dipped them for too long. Dip them quickly and only for a second or two.
- Prep Time: 45 minutes
- Cook Time: 15 minutes