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    Home » Recipes » Dessert

    Luscious Lemon Mascarpone Cream

    July 19, 2016 by Kelly 40 Comments

    Luscious Lemon Mascarpone Cream is as light as a cloud with a hint of sunny citrus.  Made with mascarpone cheese, lemon curd, and whipped cream, it's perfect as a filling for tarts, pastries, or crepes.

    Lemon Mascarpone

    lemon curd this recipe!

    Lemon curd is mixed with mascarpone, a thick and soft Italian cream cheese.

    Lemon Mascarpone Cream_

    Whipped cream is gently folded in to make it light and airy.

    Lemon Mascarpone Cream

    Lemon Mascarpone Cream

    Lemon Mascarpone Cream

    Lemon Mascarpone Cream

    Print
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    Luscious Lemon Mascarpone Cream


    ★★★★★

    5 from 2 reviews

    Print Recipe
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    Ingredients

    Scale
    • 1 ⅓ cup chilled heavy whipping cream (325g)
    • ½ cup sugar (115g)
    • 2 8-ounce containers chilled mascarpone cheese (454g)
    • 1 ½ cups lemon curd (420g)

    Instructions

    1. Whip heavy cream and sugar in a large bowl until peaks form.
    2. In a separate bowl, mix mascarpone and lemon curd until blended.
    3. Fold whipped cream into mascarpone - curd mixture.
    4. Chill until ready to use.

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    « Strawberries and Cream Scones with Cream Cheese Glaze
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    Reader Interactions

    Comments

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    1. Christiane Housley

      June 28, 2019 at 7:12 pm

      Good evening, this recipe sounds delicious can you tell me please how many this serves?

      Reply
      • Kelly

        July 03, 2019 at 5:08 am

        Hi Christiane! This recipe should make about 4-5 cups of cream. Thanks so much!

        Reply
        • Kate Schmidt

          July 18, 2019 at 1:34 pm

          If you had to guess, how many tartlets do you think that would fill?

          Reply
          • Kelly

            July 22, 2019 at 8:04 am

            Hi Kate! This is a pretty rough guess, but I'm thinking about 10 4-inch tartlets. It would depend on the size of the tartlets and how deep they are.

            Reply
            • Kathy

              October 12, 2021 at 9:50 pm

              Would this work if I layer it with fresh blueberries between cooked puff pastry squares ?
              Or is it NOT stiff enough?

            • Kelly

              October 13, 2021 at 5:19 pm

              Hi Kathy, It should be thick enough for layering.

        • Christiane Adamo

          September 11, 2019 at 8:08 pm

          Thank you so much for answering me! I've made this beautiful dessert on several occasions and get rave reviews every time.
          Hugs...
          Christiane

          Reply
          • Kelly

            September 12, 2019 at 7:14 am

            Aw, thanks so much for taking the time to let me know, Christiane! It really means a lot to me! So glad you enjoyed it!

            Reply
    2. Mary

      July 06, 2019 at 9:06 am

      This was a hit on the 4th of July! How long does the mixture keep after it's made? 3 Days?

      Reply
      • Kelly

        July 11, 2019 at 4:44 am

        So glad to hear you liked it, Mary! Three days sounds about right. Thanks so much!

        Reply
    3. Liz

      July 27, 2019 at 7:54 am

      Is the half cup of sugar castor sugar, normal white sugar or icing sugar?
      Thankyou.

      Reply
      • Kelly

        July 30, 2019 at 1:02 pm

        I use normal white sugar. Thanks for stopping by, Liz!

        Reply
    4. John Clement

      November 26, 2019 at 1:26 pm

      would this work for cannolis?

      Reply
      • Kelly

        November 27, 2019 at 12:07 am

        I think it would be great in cannolis!

        Reply
    5. Ursula Huddleston

      March 09, 2020 at 4:14 pm

      I have all these beautiful Meyer lemons, how can i use them instead of the lemon curd?

      Reply
      • Kelly

        March 27, 2020 at 8:14 pm

        Hi, Ursula. I would use the juice from the lemons to make the curd.

        Reply
    6. Marilyn

      August 26, 2020 at 11:46 am

      What can I substitute for whipped cream as I am dairy free? Thanks!

      Reply
      • Kelly

        August 27, 2020 at 4:34 pm

        Hi Marilyn, I haven't tried substituting before. Maybe a whipped coconut cream or Cool Whip?

        Reply
        • Annette Mouritsen

          September 15, 2021 at 10:17 am

          Hi, does it hold shape when piped? 🙂

          Reply
          • Kelly

            September 15, 2021 at 4:59 pm

            Hi Annette, It holds a soft shape, not a very stiff one.

            Reply
    7. Susan Miller

      November 25, 2020 at 10:21 am

      Will the mascarpone whipped cream and lemon curd freeze?

      Reply
      • Kelly

        November 25, 2020 at 12:21 pm

        Hi Susan. I'm not sure if it will freeze and keep its same consistency. Freezing the filled tart shell should be be fine if you are making the tarts.

        Reply
    8. Breanna

      May 21, 2021 at 7:20 am

      Would this work as a cake filling?

      Reply
      • Kelly

        May 21, 2021 at 10:40 am

        Hi, Breanna. It would work perfectly. It was originally developed as a cake filling and frosting.

        Reply
    9. Katie

      October 06, 2021 at 1:02 am

      I’ve used this as a cake filling and people always love it. But do you think it would work as a cupcake filling?

      Reply
      • Kelly

        October 07, 2021 at 11:57 pm

        Hi Katie, It should work as a cupcake filling. Thanks so much!

        Reply
    10. Carol

      December 13, 2021 at 9:34 pm

      This sounds fabulous!! I'm using it as cake filling and frosting and will be taking it to a. Christmas dinner. Can I frost the cake ahead of time or do I need to frost it when I get there--or keep it refrigerated on the way? Thank you for this awesome recipe!

      Reply
      • Kelly

        December 19, 2021 at 3:30 pm

        Hi Carol, I would handle it the same way as a whipped cream, so for sure keep it refrigerated. If it's possible to frost it after you get there, I'm thinking that would be the best option. Thanks so much!

        Reply
    11. Lilyw

      April 18, 2022 at 11:38 am

      So easy and so delicious. Layered it with Cointreau-drenched strawberries and merengue cookies—fabulous.

      ★★★★★

      Reply
      • Kelly

        April 19, 2022 at 9:04 pm

        Thanks so much!

        Reply
    12. NK

      May 22, 2022 at 7:45 am

      Oh this recipe is brilliant! I made half as only needed enough to fill two layers of a cake. I still had some left so served it in a bowl. Everyone smothered their cake slices with more of cream - this is getting filed under ‘Ultra Favourite!’

      Reply
      • Kelly

        May 22, 2022 at 8:13 am

        So happy you liked it, NK! Thanks so much!

        Reply
        • NK

          August 20, 2022 at 10:26 am

          I made it again and tried freezing the leftovers. Froze beautifully and can almost be served as an ice-cream with some berry coulis or fresh berries and salted macadamias - Yum!

          Reply
          • Kelly

            August 24, 2022 at 8:41 pm

            Thanks so much for the feedback, NK! That's great to know!

            Reply
    13. Kim

      July 17, 2022 at 2:29 pm

      In LOVE with this recipe, I no longer have to go to a restaurant to get it..
      Thank you .

      ★★★★★

      Reply
      • Kelly

        July 18, 2022 at 1:40 pm

        Thanks so much, Kim!

        Reply
    14. Caitlin

      October 06, 2022 at 11:31 am

      Hi, would this be ok without the whipped cream, just mascarpone and lemon curd?

      Reply
      • Kelly

        October 06, 2022 at 7:29 pm

        Hi Caitlin, yes it would still be very good. Just not as light.

        Reply
    15. Missy

      March 23, 2023 at 6:07 pm

      Hi there. YUM! I was looking for a lemon marscapone recipe to frost a pistachio cake with. In your opinion is this stable enough for icing or will it squish out between the layers? I wonder if it would work as icing with the whipped cream reduced...

      Reply
      • Kelly

        March 24, 2023 at 3:22 am

        Hi Missy! I originally used this recipe to frost a cake, so it works just fine!

        Reply

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    Kelly Shaban

    Hi there! So nice to meet you! Welcome to my little corner of the internet. I’m so glad you're here! I’m Kelly, a homeschooling mother of five (and a CPA in a previous life). When I’m not teaching differential equations or Newton’s Law of Universal Gravitation, you’ll find me in the kitchen, whipping up something good to eat for my hungry crew. Read More About Me

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