This cool and tangy lemon tart gets its creamy texture from mascarpone cheese—perfect for spring and summer parties!
Lemon Mascarpone Tart
- Prep Time 40 min
- Total 3 hr 15 min
- Servings 12
- Ingredients 14
Ingredients
Crust
- Easy Nut Crust
Filling
- 3/4 cup mascarpone cheese (from 8-oz container)
- 1 cup sugar
- 2 tablespoons grated lemon peel
- 1/3 cup lemon juice
- 2 tablespoons whipping cream
- 1 teaspoon vanilla
- 2 whole eggs
- 1 egg yolk
Topping
- 1 cup whipping cream
- 3 tablespoons mascarpone cheese (from 8-oz container)
- 2 tablespoons honey
- 1/2 teaspoon vanilla
Garnish
- Grated lemon peel or lemon peel twists
Instructions
-
Step1Prepare crust as directed, using pistachio nuts. Press mixture evenly in bottom and up side of 10-inch tart pan with removable bottom. Refrigerate 30 minutes.
-
Step2Meanwhile, Heat oven to 350°F. In medium bowl, beat 3/4 cup mascarpone cheese, the sugar and 2 tablespoons lemon peel with electric mixer on low speed until blended. Add lemon juice, 2 tablespoons whipping cream and 1 teaspoon vanilla; beat until well blended. Add eggs and egg yolk, beating on low speed just until combined. Spread filling evenly in chilled crust. Place sheet of foil on rack below tart in case of spillover.
-
Step3Bake about 35 minutes or until filling is set but center still jiggles slightly when moved. Cool on cooling rack 1 hour. Refrigerate at least 1 hour.
-
Step4In chilled large bowl, beat 1 cup whipping cream and 3 tablespoons mascarpone cheese with electric mixer on high speed until soft peaks form. Stir in honey and 1/2 teaspoon vanilla. Spread over top of tart. Garnish with lemon peel. Remove side of pan before serving.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories from Fat
- 200
- Trans Fat
- 1/2g
% Daily Value*:
- Vitamin A
- 15%
- 15%
Exchanges:
FreeCarbohydrate Choice
2Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved