Lemon Mascarpone Cream Pie
A delightful dessert combining creamy mascarpone cheese with refreshing lemon, perfect for any occasion.
Ingredients
Crust
- 1 pre-made or homemade graham cracker crust or homemade pie crust If making homemade, crush graham crackers and mix with melted butter.
Filling
- 1 cup mascarpone cheese Use high-quality mascarpone for best flavor.
- 1 cup heavy cream
- ¾ cup powdered sugar Adjust to taste for sweetness.
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- ½ cup fresh lemon juice Fresh juice recommended.
- 2 tablespoons gelatin Use unflavored gelatin.
- ½ cup water
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Prepare the Crust
- Prepare the crust according to the package instructions if using a pre-made crust. If making a homemade crust, crush the graham crackers, mix with melted butter, press into the pie dish, and bake for about 10 minutes. Allow it to cool completely.
Prepare the Filling
- In a small bowl, combine the gelatin with water and let it stand for about 5 minutes until it blooms.
- In a large mixing bowl, add the mascarpone cheese, heavy cream, powdered sugar, vanilla extract, lemon zest, and lemon juice. Beat until smooth and creamy.
- Once the gelatin has bloomed, gently heat it until completely dissolved, making sure it does not boil.
- Gradually add the dissolved gelatin to the mascarpone mixture, stirring until thoroughly combined.
- Pour the filling into the prepared pie crust, spreading it evenly.
Chill the Pie
- Chill the pie in the refrigerator for at least 4 hours, or overnight for best results.
Serve
- After chilling, slice and serve with fresh berries or whipped cream, if desired.
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Notes
For optimal presentation, garnish slices with a mix of fresh berries and a swirl of lightly whipped cream. Store any leftovers covered in the refrigerator for up to three to four days.