Strawberry Lemon Mascarpone Pie

This pie is my gift to you.  This is the pie which will make you the most popular potluck participant of 2013.  Friends will trot over to your checkered blanket-hosted feasts and look expectantly towards this colorful edible.

strawberry lemon mascarpone tart

I am always getting excited about food.  But, it is a rare thing that I wake up at midnight wanting to raid the fridge and eat pie whilst standing over the kitchen sink.  This pie is midnight-eating-by-kitchen-sink kind of tempting.

lemon tart

It’s acidic lemon, creamy mascarpone and sweet berries.


This is for your picnics, potlucks and all the parties you wish you had an excuse to get out of.  Because pie makes socializing a bit less irksome.  

strawberry lemon mascarpone tart

Because I love you.  Happy Monday.  


 Pedantic Foodie

Strawberry Lemon Mascarpone Pie

-1 cup mascarpone cheese 

-1/3 cup greek yogurt 

-3/4 cup sugar (divided use)

-2 egg yolks 

-2 teaspoons lemon zest 

-juice of two lemons

-1 lb fresh strawberries (halved)

-1/8 cup water 

-1 pre-baked pie crust (homemade, please)

In a medium bowl combine strawberries, water and 1/4 cup sugar.  Toss to coat.  Refrigerate for later use.  

Preheat oven to 375 degrees.

In the bowl of your stand mixer combine mascarpone, yogurt, 1/2 cup sugar, egg yolks, lemon zest and juice.  Beat on medium speed for 2-3 minutes or until mixture holds medium-firm peaks.  

Pour filling into pre-baked pie crust and bake at 375 degrees for 25 minutes.  

Refrigerate for 2 hours or until set and arrange macerated strawberries.