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.
More Lemon and Berry Recipes to Try
- Gluten-Free Lemon Blueberry Cheesecake
- Gluten-Free Lemon Lavender Scones with Black Raspberries
- Fresh Strawberry Pie and Whipped Cream
- Glazed Lemon Raspberry Scones
Lemon Berry Mascarpone Pie
- 1 cup all purpose flour
- ½ tsp Celtic sea salt
- 2 tsp sugar
- 1 tsp lemon zest
- ½ cup cold butter
- 3 Tbsp ice water
- ⅓ cup fruit sweetened jam
- 8 oz mascarpone cheese
- ½ cup heavy whipping cream
- ⅓ cup powdered sugar
- 1 tsp lemon zest
- 1 tsp pure vanilla extract
- ¼ tsp lemon extract
- 1 cup fresh berries
- Sift the flour, salt, and sugar in a large bowl.
- Mix in the lemon zest.
- Use a cheese grater to shred the cold butter into the bowl.
- Use your hands to incorporate the butter into the flour mixture until it is evenly distributed. The butter pieces should be smaller than peas and the dough should have a sandy texture.
- Add in the ice water one tablespoon at a time as you mix it in by hand. If the dough is still dry and not coming together, add an extra splash of water, but not so much that the dough becomes sticky.
- Form the dough into a ball and wrap in plastic Chill for one hour.
- Preheat the oven to 375°F and line the bottom of a 9 inch springform pan with parchment paper.
- Press the dough into the bottom of the pan and up the sides about an inch.
- Poke the bottom of the crust several times with a fork. and place in freezer for 10 minutes.
- Place pie weights on top of the crust (or line the crust with foil and place dry beans in the pan) and bake for 10 minutes. Then, remove the weights and bake for another 15-20 minutes until golden brown.
- After the crust has cooled, spread the jam on top.
- In the bowl of a stand mixer fitted with the whipping attachment, add the mascarpone cheese, cream, sugar, vanilla, and lemon extract and zest.
- Beat on medium high speed until stiff peaks form and it is thick and fluffy.
- Use an offset spatula to spread the filling over the jam in the pie crust.
- Refrigerate for at least two hours before topping with fresh berries to serve.