Lemon Mascarpone Pie With Apricot Coulis Recipes

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LEMON MASCARPONE CREAM PIE



Lemon Mascarpone Cream Pie image

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!

Provided by Lindsay

Categories     Dessert

Time 6h10m

Number Of Ingredients 16

1 1/2 cups (201g) graham cracker crumbs
2 tbsp (26g) sugar
7 tbsp (98g) butter, melted
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
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

Steps:

  • Grease an 8 or 9 inch pie pan and preheat oven to 325°F (163°C). 2
  • . 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.
  • . In a medium bowl combine the sweetened condensed milk, lemon juice and lemon zest then 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.
  • 0. Add the filling mixture to the cooled pie crust and refrigerate until firm, 4-5 hours.
  • 1. To make the lemon whipped cream, add all four ingredients to a mixer bowl and whip until stiff peaks form.
  • 2. Top the pie with some lemon slices and mint leaves and pipe swirls of whipped cream around the edge.
  • 3. Refrigerate until ready to serve.

Nutrition Facts : ServingSize 1 Slice, Calories 588 calories, Sugar 36 g, Sodium 266.8 mg, Fat 42 g, SaturatedFat 22.7 g, TransFat 0.7 g, Carbohydrate 48.5 g, Fiber 1.3 g, Protein 7 g, Cholesterol 111.5 mg

LEMON MASCARPONE PIE WITH APRICOT COULIS



Lemon Mascarpone Pie with Apricot Coulis image

Yepppp...It's too good for words!

Provided by Melissa Baldan @mellymel74

Categories     Pies

Number Of Ingredients 12

CRUST
1 - refrigerated pie crust, blind-baked
FILLING
3 - lemons
3 - eggs
3 - egg yolks
1 cup(s) raw sugar
8 ounce(s) mascarpone cheese
APRICOT COULIS
6 - apricots
1 cup(s) sugar
1/2 cup(s) water

Steps:

  • FOR CRUST: Preheat oven to 450. Unroll pie crust into glass pie dish. Fold over excess, cover with parchment and line bottom with pie beads. Pre-bake for 10 minutes. Remove pie crust, reduce oven temp to 350 and allow crust to cool.
  • FOR FILLING: While pie is cooling; grate lemons and juice, mixing both together. In a blender combine zest, juice, eggs, yolk, sugar, & cheese and blend until all ingredients are fully incorporated. Pour filling into crust. Bake at 350 for 50 minutes or until light brown. Allow to cool completely.
  • FOR Coulis: Wash & dry fruit. Remove pits and slice 4 of the apricots and place in medium saucepan. Add sugar and water. Bring to a boil over medium heat, reduce to medium-low and cook until the consistency of cream soup (the fruit will break down, you can smash it to help break it down, but don't overdo this). While fruit is cooking, slice remaining fruit. Place in medium mixing bowl. Once fruit is done cooking, add to bowl and stir gently to incorporate all ingredients. Allow to cool. Once pie and coulis are completely cool, cover pie with coulis. Or drizzle over sliced pie.

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