Lemon Mascarpone Cream Pie
This Lemon Mascarpone Cream Pie is full of lovely lemon flavor! It’s light and perfect for summer! Plus, I love the addition of the smooth and creamy mascarpone cheese!
I hope everyone enjoy the Independence Day holiday yesterday. The hubs was off work both Monday and Tuesday and while I had some things to do, we did get to enjoy some nice time with friends and even saw fireworks both nights.
We’ve had more rain in the last week or so than we’ve had in a long time, so getting outside was tricky. Fortunately, we got out on the lake at about midday Monday and didn’t have any more rain for the rest of the day. The longest stretch of pretty weather all weekend I think. It was really nice to relax a bit.
And then of course there’s the good food. I’ve been quite healthy lately, but I gave myself a bit of a break and enjoyed some tasty treats. This pie would have been great to have on hand too, but it was made a few weeks ago. Time to make it again I guess!
The pie begins with a classic graham cracker crust. It’s a nice, thick crust that’s sweetened a bit with a little sugar. It’s my favorite way to make a graham cracker crust. I personally think the crust is a little bland without it. No surprise there – the more sugar, the better. 🙂 I baked the crust to make sure it holds together well, but you don’t have to if you’d prefer not.
The filling itself is no bake and very easy to put together. It starts with some sweetened condensed milk, lemon juice and lemon zest. Combine them and set aside to make the cream mixture.
First is the whipped cream. If you aren’t as familiar with making homemade whipped cream, I can assure you it’s super easy. Add heavy whipping cream and powdered sugar to a large mixing bowl and whip until stiff peaks form. I know it may be tempting to cut back on the powdered sugar, but it actually adds stability to the whipped cream so you won’t want to do that here.
After the cream reaches stiff peaks, add in the mascarpone cheese. Often cheeses like cream cheese will be used at room temperature, but that isn’t really necessary with mascarpone. It’s naturally softer and I find that if I let it warm up too much, it doesn’t firm back up as well when put back in the fridge. Add the mascarpone cheese to the whipped cream and whip just until combined, then fold the mixture together carefully until well combined.
Next up is to combine the whipped cream mixture and the lemon mixture. Add about 1/3 of the lemon mixture to the whipped cream and carefully fold them together. Combining them slowly helps to ensure that the whipped cream doesn’t deflate. Once mostly combined, add the rest of the lemon mixture.
Pour the mixture into the pie crust and refrigerate until firm and ready to serve. I like to top mine with some lemon whipped cream, lemon slices and a bit of mint, for a touch of color. Feel free to decorate as you like.
This pie is super light, creamy, smooth and such a great dessert for summer! I hope you enjoy it!
Lemon Mascarpone Cream Pie
Yield: 8-10 slices
1 1/2 cups (201g) graham cracker crumbs
2 tbsp (26g) sugar
7 tbsp (98g) butter, melted
3/4 cup sweetened condensed milk
1/4 cup fresh squeezed lemon juice
2 tbsp lemon zest
1 1/2 cups heavy whipping cream
1 cup (115g) powdered sugar
12 oz mascarpone cheese
yellow icing color or food coloring, if desired
Lemon Whipped Cream
3/4 cup heavy whipping cream
1/2 cup (58g) powdered sugar
1/2 tsp vanilla extract
1 tsp lemon zest
Mint leaves, optional
1. Grease an 8 or 9 inch pie pan and preheat oven to 325°F (163°C).
2. Combine graham cracker crumbs, sugar and melted butter in a medium bowl and mix until combined.
3. Press the crumb mixture evenly into the bottom and up the sides of the pie pan, then bake for 8-10 minutes. Set aside to cool.
4. In a medium bowl combine the sweetened condensed milk, lemon juice and lemon zest then set aside.
5. In another large bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until very stiff peaks form.
6. Add the mascarpone cheese to the whipped cream and whip on medium speed just until combined, then continue gently folding together until well combined.
7. Add about 1/3 of the lemon mixture to the whipped cream and gently fold to combine.
8. Add the remaining lemon mixture and gently fold to combine.
9. Add a little yellow icing color or food coloring, if desired.
10. Add the filling mixture to the cooled pie crust and refrigerate until firm, 4-5 hours.
11. To make the lemon whipped cream, add all four ingredients to a mixer bowl and whip until stiff peaks form.
12. Top the pie with some lemon slices and mint leaves and pipe swirls of whipped cream around the edge.
13. Refrigerate until ready to serve.