Lemon Berry Mascarpone Pie
Nothing says summer like a Lemon Berry Mascarpone Pie. There’s no two ways about it. Maybe it’s the cool, refreshing cream filling, the wild berries that are in season, or the blend of red, white, and blue that makes it the perfect fit for holiday cookouts. Whatever it is, this pie is a summer must-have!
There are four main parts to a Lemon Berry Mascarpone Pie: the crust, the jam, the filling, and the fresh berries.
Lemon Berry Mascarpone Pie Crust
Lemon Berry Mascarpone pie crust is a little different than the classic recipe found in my pumpkin and strawberry pies. This crust has a little bit of sugar and lemon zest and a touch less water. there are also some extra steps with freezing the crust for a few minutes before baking. Even though it’s a little more involved than usual, it’s totally worth it when you take that first flakey, buttery bite.
On top of the crust goes a layer of jam. It can be any flavor you like, but I recommend something with berries or rhubarb. If you’re using store bought jam, avoid those with added sugar or artificial sweeteners. Alternatively, you could make your own. I did this by putting about four cups of wild black raspberries in a saucepan with about a tablespoon or two of raw honey an a half teaspoon of freshly squeezed lemon juice. Then I cooked it down until it began to thicken. Since the black raspberries are very seedy, I had to press the jam through a fine mesh strainer before using. When all was said and done, I didn’t get a lot of jam for the amount of fruit I used, but it was plenty for the pies. You shouldn’t have this issue with strawberries or blueberries, and therefore may not need as many to make the jam.
Lemon Berry Mascarpone Pie Filling
Lemon Berry Mascarpone Pie consist of mascarpone cheese, heavy whipping cream, powdered sugar, lemon zest, lemon extract, and vanilla extract. Mascarpone cheese is a delightful thing. It has the consistency of cream cheese with a very high fat content, but without the tangy flavor. It’s also a little more fluffy and less dense than cream cheese. It whips up beautifully with the cream and sugar to achieve the most velvety texture. The lemon zest and extract also offer a mild citrus flavor without being overpowering.
As I always say, when searching for whipping cream, be sure to read the ingredients. You’d be surprised to see that it’s not just cream in most cartons! Brands such as Organic Valley make high quality whipping cream without the extra additives. Check out their website to find some awesome dairy products.
To top it all off? Fresh berries! As pictured, I topped mine with black, red, and yellow raspberries, but I encourage you to use whatever you have in season. Strawberries are perfect in the spring when paired with a rhubarb jam underneath. Blueberries are also delicious options later in the summer. If you strike just the right time of year, you might even get a mix of all three!
I hope you enjoy this Lemon Berry Mascarpone Pie! Share your photos on Instagram by tagging @roots_and_rosemary.
8 thoughts on “Lemon Berry Mascarpone Pie”
It looks absolutely delicious and perfect for summer 😉😋
Great recipe, thanks