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 curd is mixed with mascarpone, a thick and soft Italian cream cheese.
Whipped cream is gently folded in to make it light and airy.
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Recipe
Luscious Lemon Mascarpone Cream
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 and pastries, or a frosting for cakes.
Ingredients
- 1 ⅓ cup chilled heavy whipping cream 325g
- ½ cup sugar 115g
- 16 ounce chilled mascarpone cheese 454g
- 1 ½ cups lemon curd 420g
Instructions
- Whip heavy cream and sugar in a large bowl until peaks form.
- In a separate bowl, mix mascarpone and lemon curd until blended.
- Fold whipped cream into mascarpone - curd mixture.
- Chill until ready to use.
Notes
- Use this in any sort of pastry or on top of cake.
Nutrition
Calories: 357kcalCarbohydrates: 25gProtein: 4gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 62mgSodium: 104mgPotassium: 23mgFiber: 0.1gSugar: 24gVitamin A: 847IUVitamin C: 0.1mgCalcium: 65mgIron: 0.03mg
Tried this recipe?Let us know how it was!
Missy says
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...
Kelly says
Hi Missy! I originally used this recipe to frost a cake, so it works just fine!
Caitlin says
Hi, would this be ok without the whipped cream, just mascarpone and lemon curd?
Kelly says
Hi Caitlin, yes it would still be very good. Just not as light.
Kim says
In LOVE with this recipe, I no longer have to go to a restaurant to get it..
Thank you .
Kelly says
Thanks so much, Kim!
NK says
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!’
Kelly says
So happy you liked it, NK! Thanks so much!
NK says
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!
Kelly says
Thanks so much for the feedback, NK! That's great to know!
Lilyw says
So easy and so delicious. Layered it with Cointreau-drenched strawberries and merengue cookies—fabulous.
Kelly says
Thanks so much!
Carol says
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!
Kelly says
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!
Katie says
I’ve used this as a cake filling and people always love it. But do you think it would work as a cupcake filling?
Kelly says
Hi Katie, It should work as a cupcake filling. Thanks so much!
Breanna says
Would this work as a cake filling?
Kelly says
Hi, Breanna. It would work perfectly. It was originally developed as a cake filling and frosting.
Susan Miller says
Will the mascarpone whipped cream and lemon curd freeze?
Kelly says
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.
Marilyn says
What can I substitute for whipped cream as I am dairy free? Thanks!
Kelly says
Hi Marilyn, I haven't tried substituting before. Maybe a whipped coconut cream or Cool Whip?
Annette Mouritsen says
Hi, does it hold shape when piped? 🙂
Kelly says
Hi Annette, It holds a soft shape, not a very stiff one.
Ursula Huddleston says
I have all these beautiful Meyer lemons, how can i use them instead of the lemon curd?
Kelly says
Hi, Ursula. I would use the juice from the lemons to make the curd.
John Clement says
would this work for cannolis?
Kelly says
I think it would be great in cannolis!
Liz says
Is the half cup of sugar castor sugar, normal white sugar or icing sugar?
Thankyou.
Kelly says
I use normal white sugar. Thanks for stopping by, Liz!
Mary says
This was a hit on the 4th of July! How long does the mixture keep after it's made? 3 Days?
Kelly says
So glad to hear you liked it, Mary! Three days sounds about right. Thanks so much!
Christiane Housley says
Good evening, this recipe sounds delicious can you tell me please how many this serves?
Kelly says
Hi Christiane! This recipe should make about 4-5 cups of cream. Thanks so much!
Kate Schmidt says
If you had to guess, how many tartlets do you think that would fill?
Kelly says
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.
Kathy says
Would this work if I layer it with fresh blueberries between cooked puff pastry squares ?
Or is it NOT stiff enough?
Kelly says
Hi Kathy, It should be thick enough for layering.
Christiane Adamo says
Thank you so much for answering me! I've made this beautiful dessert on several occasions and get rave reviews every time.
Hugs...
Christiane
Kelly says
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!