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This Lemon Mascarpone Cream Pie is full of lovely lemon flavor! It’s light and perfect for summer, and I love the addition of the smooth and creamy mascarpone cheese!
Lemon Mascarpone Cream Pie
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!
How to Make this Easy Lemon Mascarpone Cream Pie
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!
Watch How To Make It
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Lemon Mascarpone Cream Pie
- Prep Time: 6 hours
- Cook Time: 10 minutes
- Total Time: 6 hours 10 minutes
- Yield: 8-10 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Lemon Mascarpone Cream Pie is full of lovely lemon flavor! The addition of smooth and creamy mascarpone cheese makes the pie light, fluffy and perfect for summer.
Ingredients
Graham Cracker Crust
- 1 1/2 cups (201g) graham cracker crumbs, from about 12 graham crackers
- 2 tbsp (26g) sugar
- 7 tbsp (98g) butter, melted
Lemon Filling
- 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
Instructions
To Make the Graham Cracker Crust
- Grease an 8 or 9-inch pie pan and preheat oven to 325°F (163°C).
- Place graham crackers in a food processor or crush in a plastic bag with a rolling pin.
- Combine graham cracker crumbs, sugar and melted butter in a medium bowl and mix until combined.
- 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.
To Make the Lemon Filling
- In a medium bowl combine the sweetened condensed milk, lemon juice and lemon zest. Set aside.
- In another large bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until very stiff peaks form.
- Add the mascarpone cheese to the whipped cream and whip on medium speed just until combined. Then continue gently folding together until well combined.
- Add about 1/3 of the lemon mixture to the whipped cream and gently fold to combine.
- Add the remaining lemon mixture and gently fold to combine.
- Add a little yellow icing color or food coloring, if desired.
- Add the filling mixture to the cooled pie crust and refrigerate until firm, 4-5 hours.
To Make the Lemon Whipped Cream and Decorate the Pie
- Add all four whipped cream ingredients to a mixer bowl and whip until stiff peaks form.
- Top the pie with some lemon slices and mint leaves. Pipe swirls of whipped cream around the edge.
- Refrigerate until ready to serve.
Nutrition
- Serving Size: 1 Slice
- Calories: 588
- Sugar: 36 g
- Sodium: 266.8 mg
- Fat: 42 g
- Carbohydrates: 48.5 g
- Protein: 7 g
- Cholesterol: 111.5 mg
Categories
Enjoy!
I have two questions… (1) Can this pie be made with the whipped cream on top a day ahead of time, or do I have to add the whipped cream edge right before serving? (2) Has anyone added Lemon Curd to the whipping cream for the edge?
Yes, the whipped cream can be added the day before. It’s a stable whipped cream. I haven’t heard of anyone adding lemon curd to the whipped cream for on top, but you could certainly spread it on top of the pie if you’d like.
When I make Pavlova I always add my lemon curd to the whipped cream. For 1 cup of whipped cream I just eye ball it then go off of the taste. I’ve never had a problem with the whipped cream getting soft. I’ve been able to keep my Pavlovas in the fridge for 4-5 days and that cream is still in tact. Hope this was helpful. Enjoy 😉
excellent ..Lindsay….just wonderful
Hi Lindsay,
Could you please tell me can this pie be frozen???
Yes, it should freeze just fine.
A quick question. When preparing the mascarpone whipped cream, do you use your paddle beater or the wire whisk? I would normally use the wire whisk to make a whipped cream but it doesn’t say to use a different beater. Also, you say whip rather than whisk. So I’m wondering, do you use the paddle beater? I was just going to go ahead and use the whisk and then I thought, maybe there is a good reason the paddle needs to be used so I thought I would check first.
I use the wire whisk attachment for the whipped cream.
I’ve made this pie but I think it needs more lemon. I then made it with 1/2 cup
Lemon juice and it suited me much better. I don’t think the 1/4 cup lemon juice had enough lemon flavor. Love your recipes!
Hi Lindsay 🙂 First–I love your recipes.I always come to your blog when I want to make a dessert (or sometimes even yummy breakfast) and I have sent several other people here as well. Everything I make from your recipes turns out amazing. Second–just read your post on your amazing news–Congratulations!! I’m so happy for you 🙂 I had the same experience with the differences in my first pregnancy (boy) and second (girl). I couldn’t eat chicken breast the entire time I was pregnant with my daughter and never actually threw up, but felt yuck and tired until week thirtysomething. Finally–I am thinking about making this lemon mascarpone pie for said daughter’s 6th birthday in June as she does not like cake (“Not my thing mom”–I swear if I wasn’t there I’m not sure I’d believe she’s mine). How do you think this filling would go with your NIlla Wafer Crust? I just did your banana pudding cheesecake for Easter and, while everyone loved the entire thing, the crust in particular was called out as next level.
I’m so glad to hear you enjoy the recipes – thank you!
And thank you for the congratulations!
And yes, the nilla wafer crust would work great. I also love that one. I hope you enjoy the pie!
I am trying to duplicate a delicious dessert at a local restaurant whose pastry chef has left, so I can’t even get a hint to the recipe. It was listed as Lemon cheesecake, and It was exceptionally light and creamy and I could taste no cream cheese. I thought perhaps it wasn’t baked, it was quite lemony and it melted in your mouth. It was tall like a cheesecake, not thin like a pie. I realize I’m looking for miracles here, but this recipe sounds as if it could be it. What do you think? Of course, I will have to try it to find out.
Without having tasted it or seen it myself, it would be hard for me to say. You could certainly try this and see. It’s very lemony and light. I also have a no bake lemon cheesecake that you could try out. https://www.lifeloveandsugar.com/no-bake-lemon-cheesecake/
Hi just made the pie. I was disspappointed as there was no lemon color , and I felt like I was eating more whipped cream than anything. What did I do wrong
Didn’t look anything like the picture as far as lemon color
One of the ingredients listed is gel icing color or food color, so that you can tint it yellow. As for the whipped cream taste, I’m not sure. It’s definitely a light pie.
Absolutely gorgeous recipe and so easy to follow. Just made it for my husbands Birthdayas he didn’t want a cake.
Awesome! So glad you enjoyed it!
So glad you enjoyed it!
Hi Lindsay, I love your recipes.
I wanted to ask if you can make the pie up to 2 days ahead of eating?
Many thanks
Janna xx
Two days should be fine. So glad you enjoy the recipes!
Thanks so much Janna! Glad to hear it! Making it a couple days ahead should be fine.
Darling, where did you buy your pie dish?
It’s from Home Goods. ????
the Lemon Mascarpone CREAM pie looks so yummy… BUT HOW MANY CALORIES PER SLICE…
PLEASE REPLY …. AM WATCHING CALORIES…
This looks delicious! And I love lemon desserts. 🙂
I did wonder one thing: is there any substitute for the sweetened condensed milk? Just curious.
Hmm, I wouldn’t know just what to suggest without trying it for texture reasons.
I topped mine with fresh blueberries that I had washed and laid out to dry on paper towels. So delicious I have made it this way for 4 occaisions and Easter will make 5.
Awesome! So glad you’ve enjoyed it!
Can fruit coulis be added to vamp this dessert up even more? Like raspberry? Strawberry? Mango? Btw it looks delish. Eager to try it
I would think so. There’s the potential that it could be a little thin, so you may want to cook it to thicken it a bit.
This pie looks so delicious! Cannot wait to try it!
This pie was delicious! I took it to a “Pie Night” and it was a hit!
I used a pre-made pie crust, reduced the sugar and lemon a bit, and omitted the whipped topping. I made some candied lemon peel as a garnish on top which took my pie up a notch at pie night.
Thanks!