Ingredients:
– 1 pre-made graham cracker crust (9-inch)
– 8 oz mascarpone cheese, softened
– 1/2 cup powdered sugar
– 1/2 cup heavy whipping cream
– 1/3 cup freshly squeezed lemon juice
– 1 tablespoon lemon zest
– 1/4 cup granulated sugar (for garnish)
– Lemon slices and zest (optional, for decoration)
Directions:
1. In a medium bowl, beat the mascarpone cheese and powdered sugar together until smooth and creamy.
2. In a separate bowl, whip the heavy cream to stiff peaks.
3. Gently fold the whipped cream into the mascarpone mixture until fully combined.
4. Add the lemon juice and zest to the mascarpone mixture, folding gently until the filling is smooth.
5. Spoon the lemon mascarpone filling into the graham cracker crust, spreading it evenly.
6. Refrigerate the pie for at least 4 hours or until set.
7. Before serving, sprinkle granulated sugar over the top for a touch of crunch. Optionally, garnish with lemon slices and additional zest for a decorative finish.
Prep Time: 15 minutes | Chill Time: 4 hours | Total Time: 4 hours 15 minutes
Kcal: 280 kcal | Servings: 8 slices