Some stories don’t just inspire sound — they awaken flavor. That’s exactly what Lhyme is all about. After diving into Leilani Kilgore’s debut album Tell Your Ghost and swapping stories about the foods that shaped her, one flavor kept coming back: lemon. Her music felt like citrus and cream — bold, bright, and grounded. That’s where this recipe began. A Limoncello Tiramisu inspired by Leilani’s rhythm, warmth, and fearless edge. It’s sweet with a kick, smooth with a sting — just like the album. Check out the recipe below! 

Leilani Kilgore lights up the stage — and her debut album Tell Your Ghost brings that same fire. It’s nine tracks deep, packed with raw emotion and a mix of blues and rock that hits hard. The themes run deep — grief, growth, resilience — but nothing feels heavy-handed. Some songs are slow burns, others are full-on storms, but every track feels personal and alive. This isn’t an artist looking for release — it’s one who’s already lived it, owned it, and turned it into sound.

Leilani grew up on the West Coast in a house where vinyl was always playing. Her parents’ first date was a Rolling Stones concert on Halloween, which pretty much set the tone. Music and rebellion were part of her DNA. By ten, classical guitar wasn’t cutting it — she was drawn to distortion and raw sound. She got hooked on the blues, Jack White, and playing by feel instead of rules. She later studied at Berklee, but it’s not the polish that defines her — it’s the pulse. When it came time to record Tell Your Ghost, she kept full control. Three days in the studio, capturing the energy she’d built on the road. The album doesn’t try to impress — it just hits hard and feels real.

Tell Your Ghost is a ride — raw, real, and full of feeling. “High/Low” kicks things off with a burst of energy and groove that grabs you fast. “Early Grave” slows it down, but hits just as hard — it’s got that quiet confidence that doesn’t need to prove anything. “Spanish Moss” is the slow burn, soft but steady, and it anchors the whole thing. Then “I See Stars” closes it out with a dreamy shimmer that lingers long after the last note. The whole album plays with contrast — loud versus quiet, light versus shadow — and it never feels forced. It’s not trying to be perfect. It’s trying to be honest. And it is. Be sure to stream Tell Your Ghost on whatever platform you love and follow Leilani Kilgore with the link below. 

Follow Leilani Kilgore on Instagram

When it comes to food, Leilani’s energy shifted — softer, warmer, but no less intense. She talked about childhood meals in Washington, where going out for dinner felt like a special occasion. Her favorite was Thai food — Lar Gai with a spicy sauce that burned in the best way, served with laughter and comfort. At home, her mother’s Italian chicken stew simmered with lemon, artichokes, and capers — bright and briny, and soothing. Those flavors, she said, still ground her.

Leilani’s taste in food is a lot like her music — bold, soulful, and full of feeling. On a chill day, she’s all about a good sushi roll. On the road, it’s cashews, spring rolls, or a turkey sandwich between gigs. But when it’s time to treat herself, she goes for the light and sweet stuff: tiramisu, crème brûlée, lemon bars. Nothing too heavy — just enough to hit the spot.

When Leilani talked about her mom’s Italian chicken stew — lemony, briny, full of artichokes and capers — and her love for tiramisu and lemon bars, something clicked. Limoncello Tiramisu. That’s the flavor of Tell Your Ghost. It’s rich but light, smooth with a sharp kick. Just like the album — full of feeling, full of contrast. Transformation wrapped in release. If this record had a taste, it’d be this dessert: sweet, a little wild, and totally addictive. Each ladyfinger gets a dip in Limoncello, layered with lemon curd and mascarpone cream. It’s bright, bold, and hits you in waves — the perfect bite while Tell Your Ghost plays in the background. Recipe’s below. Crank the volume and dig in.

Limoncello Tiramisu

Serves: 8 | Prep: 30 min | Chill: Overnight

Ingredients for Mascarpone Cream Layer

• 1 cup cold heavy whipping cream
• 8 oz mascarpone cheese
• ½ cup pure cane sugar
• Zest of one lemon
• 3 tablespoons fresh lemon juice
• 3 tablespoons Limoncello
• 1 teaspoon Madagascar vanilla extract

Ingredients for Limoncello Syrup

• ½ cup water
• ¼ cup pure cane sugar
• ⅓ cup Limoncello

Ingredients for Lemon Curd

• 3 egg yolks + 1 whole egg
• ¾ cup pure cane sugar
• ½ cup fresh lemon juice
• Zest of one lemon
• 6 tablespoons unsalted butter, cubed
• Pinch of salt

Ingredients for Whipped Cream Topping

• ¾ cup heavy whipping cream, cold
• 2 tablespoons powdered sugar
• ½ teaspoon Madagascar vanilla extract

Directions

1. Beat mascarpone, sugar, lemon zest, lemon juice, Limoncello, and vanilla until smooth.
2. In a separate bowl, whip the heavy cream to soft peaks. Gently fold into the mascarpone mixture until light and airy.
3. To make the syrup, heat water and sugar in a small saucepan until they are dissolved. Remove from heat, stir in Limoncello, and let cool completely.
4. For the lemon curd, use a small saucepan. Whisk together eggs, sugar, lemon juice, zest, and salt over low heat until the mixture has thickened (8–10 minutes). Remove from heat, whisk in the butter, and then strain the mixture through a fine-mesh sieve. Set aside to chill.
5. For the whipped cream topping, whip all ingredients together until soft, fluffy peaks form. Put in the fridge until ready to use. 
6. Quickly dip each ladyfinger into the cooled Limoncello syrup. Arrange a layer of soaked ladyfingers in an 8×8-inch dish. Spread half of the mascarpone cream over top. Add another layer of dipped ladyfingers, followed by the remaining cream.
7. Spoon curd across the top of the assembled ladyfingers and mascarpone cream.
8. Chill overnight..
9. Just before serving, spread or pipe the whipped cream topping across the tiramisu. Garnish generously with fresh lemon slices, extra lemon zest, and a few mint leaves for color.
10. Serve and enjoy!