A coworker of mine LOVES lemon. She’ll eat fresh lemon every day, pretty much. So she was having a bad week and I decided to make something lemon for her to cheer her up. I had a bunch of mascarpone cheese and some leftover lemon curd. So I decided to make her a lemon cream pie. This is one of those recipes that I completely made up, which I don’t do a whole lot. But it turned out perfect. Added bonus? No baking! Enjoy!
Lemon Cream Pie
- 6 tbsp unsalted butter
- 1 5 oz package of graham crackers
- 1/4 cup sugar
- 16 oz mascarpone cheese, at room temp
- 1 cup lemon curd (see my recipe here)
- 2 tbsp hot water
- 1 pkg Knox unflavored gelatin
- 1 cup heavy cream
- 1/2 cup powdered sugar
Put your stand mixer bowl and whisk attachment into the freezer. This will help with the whipped cream.
Melt the butter in a microwave dish, about 20 seconds at a time. I usually cover mine with a wet paper towel, just in case it “pops” and splatters the microwave. In a food processor crush the graham crackers until they are fine. Combine with the melted butter and 1/4 cup sugar. Press into a pie or square cake pan, whichever you prefer.
In a medium bowl, beat together the mascarpone cheese and lemon curd.
In a small bowl, combine the gelatin and hot water. Stir until the gelatin has completely dissolved. Add into the cheese/curd mixture, beat until smooth. Pour into the pan.
Pull out your bowl and whisk from the freezer. Beat the heavy cream, starting out slow and increasing the speed as the cream thickens. When it has soft peaks slowly beat in the powdered sugar. Beat until firm peaks form. Spead on top of the lemon pie mixture. Chill for at least 1 hour and then enjoy it.