This Lemon Mascarpone Cream Pie is full of lovely lemon flavor! It’s light and perfect for summer, and you love the addition of the smooth and creamy mascarpone cheese!
Lemon Mascarpone Cream Pie
I hope everyone fines in this pandemic situation and stays safe in their houses. While due to this pandemic everyone staying home but we are still enjoying. We’ve had more rain in the last week or so than we’ve had in a long time, so getting outside was not possible as well due to pandemic is another reason but fortunately, we got out on the lake at about midday 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 too. 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!
How to Make this Easy Lemon Mascarpone Pie
- 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
- Lemon slices
- Mint leaves, optional
The pie making process 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!