This lemon tiramisu is made without mascarpone, coffee, or eggs in the filling. Instead it’s layered with thick yogurt, lemon curd, and soft ladyfingers for a creamy, tangy dessert that’s just as rich and decadent as the classic.

Close-up of a slice of no-bake lemon tiramisu made with ladyfingers, lemon curd, and creamy yogurt, topped with candied lemon slices.

This yogurt lemon tiramisu is one of those desserts that feels fancy, but couldn’t be easier to make. It fits in anywhere, from lazy weekends to holiday tables. I used my homemade eggless lemon curd here, store-bought works too.

Best Yogurt for Lemon Tiramisu

You’ll need 2 cups (500 g) thick yogurt.

Greek yogurt: Already thick, just measure and use as is in recipe.
Greek-style, plain, or natural yogurt - Thinner, so strain before using.

How to strain Greek-style, plain, or natural yogurt

Line a strainer with cheesecloth, a towel, or coffee filters.
Add 3 cups (700 g) yogurt, set over a bowl in the fridge. Drain 2–3 hours.
The liquid (whey) drips out, leaving about 2 cups (500 g) thick yogurt

Ladyfingers (Savoiardi) for Tiramisu

You’ll need about 24 savoiardi (7 oz / 200 g). The filling in this recipe is egg-free, but most savoiardi do contain eggs.

Swaps: Use a firm, egg-free sponge cake cut into fingers (dry, not soft), or try my Egg-Free Condensed Milk Lemon Cake for extra lemon flavor.

Overhead view of yogurt lemon tiramisu in a white rectangular dish, topped with lemon curd and glossy candied lemon slices.

Pan size

This recipe is written for an 8×8 inch (20×20 cm) square pan, it fits 24 ladyfingers (12 per layer)

9×5×2 inch (23×13.5×5 cm) rectangular dish - This is the size shown in the photos. It holds about 20 ladyfingers (10 per layer) and works perfectly without changing the filling amounts.
In a 9×13 inch (23×33×5 cm) dish, you’ll need about 44 ladyfingers (22 per layer) Double the filling for this size to serve 16–20 people

How to make Yogurt Lemon Tiramisu

These are the visual steps. For the full recipe with exact measurements, scroll to the recipe card at the bottom of this post

Mixing yogurt, lemon curd, and powdered sugar in a bowl for lemon tiramisu filling

Yogurt mixture

In a large bowl, add 2 cups (500 g) Greek yogurt, 1 cup (240 g) lemon curd, 3 tablespoon (25 g) powdered sugar, and zest of 1 lemon.
Whisk until smooth and glossy.

Dipping ladyfingers into lemon juice mixture and layering in a white dish

In a shallow dish, mix 3 tablespoon (45 ml) lemon juice with ½ cup (120 ml) light tea or water. Dip each ladyfinger for 1–2 seconds and place in the pan right away. Don’t dip more than one at a time or they’ll get soggy.
Spread half the yogurt mixture over the first layer of ladyfingers.

Second layer of dipped ladyfingers and dolloping final layer of yogurt cream

Repeat with the remaining 12 ladyfingers, dipping and layering over the yogurt mixture
Spoon the remaining mixture over the second layer of ladyfingers.

Smoothed top layer of lemon cream and optional topping of lemon curd and candied lemon slices

Spread the mixture out evenly to the edges. You can leave it just like this, smooth and creamy. It sets beautifully on its own or add an optional lemon curd topping (see next step).
Optional: If you have extra lemon curd, spread about ½ cup (120 g) on top of the second yogurt layer before chilling, or warm a few spoonfuls in the microwave for 10–20 seconds and drizzle before serving.

yogurt lemon tiramisu in pan with slice missing

Candied lemon slices (optional)

An easy topping if you want to fancy it up.

Thinly slice 1 lemon.
In a small pan, combine 1 cup (200 g) sugar and 1 cup (240 ml) water. Bring to a boil, then reduce to low.
Add lemon slices and cook 15–20 minutes until soft and see-through.
Lift out and dry on parchment for 20 minutes (a little sticky is fine).
For drier slices, leave out overnight.

Recipe

Yogurt Lemon Tiramisu

PREP TIME 20

Chill time 4

TOTAL TIME 4 20

9 servings

Layered with thick yogurt, lemon curd, and soft ladyfingers for a creamy, tangy dessert that’s just as rich and decadent as the classic.

Watch how to make the recipe

Ingredients

For the yogurt mixture

2 cups (500 g) thick Greek yogurt (see note 1 if using Greek style or plain)
1 cup (240 g) lemon curd, cooled (homemade or store- bought)
3 Tablespoons (25 g) powdered sugar, sifted (icing sugar)
zest of 1 lemon

For dipping the ladyfingers

3 Tablespoons (45) ml lemon juice
½ cup (120 ml) light tea or water, for dipping (I used Earl Grey Tea)
24 ladyfingers (1 pack Savoiardi, 7 oz / 200 g (see note 2)

Optional topping

½ cup (120 g) lemon curd, for spreading or drizzling

Instructions

Use an 8×8 inch (20×20 cm) square pan or similar (see note 3)

Yogurt mixture

Whisk together the yogurt, lemon curd, powdered sugar, and lemon zest until smooth. Set aside

For dipping the ladyfingers

In a shallow bowl, stir together the lemon juice and tea (or water).

Assemble

Layer 1: Dip 12 ladyfingers, one at a time, for 1–2 seconds each, and place in a single layer in the pan. Don’t soak them all at once or they’ll get soggy.
Spread half of the yogurt mixture over the ladyfingers.
Layer 2: Dip and arrange the remaining 12 ladyfingers in a second layer.
Spread the rest of the yogurt mixture evenly to the edges.
Leave it smooth and creamy, it sets beautifully on its own.

Optional topping

If you have extra lemon curd, spread about ½ cup (120 g) over the final yogurt layer before chilling. Or drizzle a few spoonfuls before or after chilling.

Chill

Chill the tiramisu at least 4 hours, preferably overnight before slicing
Use a sharp knife dipped in hot water and wiped clean between each slice.

Texture tips

After 4 hours, the tiramisu is creamy but still sliceable.
Overnight chilling gives firmer layers and cleaner slices.
For the neatest squares, freeze for 20-30 minutes before slicing.

Garnish (optional)

Decorate with candied lemon slices just before serving(see post above for easy instructions)

Recipe Notes

1. Yogurt: If using plain or Greek-style yogurt, strain until thick (see post for how-to).

2. Ladyfingers: Classic store-bought Savoiardi (ladyfingers) are egg-based. For an egg-free version, you can use my Egg-Free Condensed Milk Lemon Cake cut into fingers, it holds up perfectly.

3.This recipe is written for an 8×8 inch (20×20 cm) square pan. It uses 24 ladyfingers total (12 per layer) and gives thick, creamy layers.

9×5×2.75 in (23×13.5×6 cm): Shown in photos. Uses 20 ladyfingers (10 per layer). Works perfectly with the same amount of filling.
9×13 in (23×33 cm): Great for a crowd. Use about 45 ladyfingers (2 layers) and double the filling.

For step-by-step photos, see post above.

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