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Lemon Berry Mascarpone Pie

This mellow lemon pie is rich and fluffy with a burst of fresh berry flavor! It will literally melt in your mouth!
Prep Time15 mins
Cook Time30 mins
Chilling Time1 hr 4 mins
Servings: 8
Author: Rachel Alexandra

Ingredients 

Crust

  • 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

Filling

  • cup fruit sweetened jam
  • 8 oz mascarpone cheese
  • ½ cup heavy whipping cream
  • cup powdered sugar
  • 1 tsp lemon zest
  • 1 tsp pure vanilla extract
  • ¼ tsp lemon extract
  • 1 cup fresh berries

Instructions

Crust

  • 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.

Filling

  • 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.
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