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A light and refreshing no-bake lemon pie with a rich mascarpone and whipped cream filling, set in a graham cracker crust. Perfect for warm weather and easy to prepare ahead.

Ingredients

Scale
  • 1 1/2 cups (201g) graham cracker crumbs, from about 12 graham crackers
  • 2 tbsp (26g) sugar
  • 7 tbsp (98g) butter, melted
  • 3/4 cup sweetened condensed milk
  • 1/4 cup freshly squeezed lemon juice
  • 2 tbsp lemon zest
  • 1 1/2 cups heavy whipping cream (for filling)
  • 1 cup (115g) powdered sugar (for filling)
  • 12 oz mascarpone cheese
  • Yellow icing color or food coloring (optional)
  • 3/4 cup heavy whipping cream (for lemon whipped cream topping)
  • 1/2 cup (58g) powdered sugar (for lemon whipped cream topping)
  • 1/2 tsp vanilla extract (for lemon whipped cream topping)
  • 1 tsp lemon zest (for lemon whipped cream topping)
  • Lemon slices (for garnish)
  • Mint leaves (optional for garnish)

Instructions

  1. Grease an 8- or 9-inch pie pan and preheat the oven to 325°F (163°C).
  2. Chill the mixing bowl and beaters in the fridge or freezer for 10–15 minutes before whipping cream.
  3. Crush about 12 graham crackers in a food processor or in a plastic bag with a rolling pin to make 1 1/2 cups crumbs.
  4. Mix graham cracker crumbs, 2 tbsp sugar, and 7 tbsp melted butter until combined.
  5. Press the crumb mixture evenly onto the bottom and up the sides of the pie pan, then either bake 8–10 minutes or press and chill it to set.
  6. In a medium bowl, stir together 3/4 cup sweetened condensed milk, 1/4 cup fresh lemon juice, and 2 tbsp lemon zest; set aside.
  7. In a large bowl, combine 1 1/2 cups heavy whipping cream and 1 cup powdered sugar and whip on high until very stiff peaks form.
  8. Keep the mascarpone cold, then add 12 oz mascarpone cheese to the whipped cream and whip on medium just until combined.
  9. Gently fold the mixture until smooth.
  10. Fold in about one-third of the lemon mixture to the whipped cream, then fold in the remaining lemon mixture gently to keep it airy.
  11. Add a little yellow icing or paste food coloring if desired and fold to combine.
  12. Pour the filling into the cooled crust and chill in the refrigerator for 4–5 hours or overnight until set.
  13. Combine 3/4 cup heavy cream, 1/2 cup powdered sugar, 1/2 tsp vanilla extract, and 1 tsp lemon zest and whip until stiff peaks form to make lemon whipped cream.
  14. Pipe or dollop the lemon whipped cream around the pie edges and garnish with lemon slices and mint leaves.

Notes

Chilling the mixing bowl and beaters helps whip cream faster and hold stiff peaks better., Keep mascarpone cheese cold to avoid a grainy texture and ensure proper firmness., Whip heavy cream to very stiff peaks before adding mascarpone to prevent a loose filling., Add lemon mixture in portions gently folding to maintain airiness in the filling., For a firmer crust, bake for 8–10 minutes; for a softer base, press and chill without baking., To achieve clean slices, chill the pie thoroughly and run a sharp knife under hot water before slicing., Gel or paste food coloring recommended for vivid yellow filling; liquid coloring may thin the filling., Pie can be made a day ahead; keep covered in fridge and consume within 3 days for best quality., Freezing is not ideal due to texture changes but can be done up to one month with freezing and thawing notes., Variations include adding lemon curd layer, berry swirls, alternative crusts, lime substitutions, or limoncello for an adult twist.

Nutrition

Find it online: https://margorecipes.com/lemon-mascarpone-cream-pie-recipe-easy-homemade-lemon-cream-pie/