Name: Lemon Blueberry Mascarpone Pie
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 pcs all-butter pie crust (9-inch, unbaked); 1 tsp lemon zest (finely grated (optional, for extra flavor)); 8 oz mascarpone cheese (softened at room temperature); 0.5 cup granulated sugar; 2 pcs large eggs; 0.25 cup lemon juice (freshly squeezed); 1 tbsp lemon zest (finely grated); 1 tsp vanilla extract; 0.25 tsp salt; 2 cup fresh blueberries; 2 tbsp granulated sugar; 1 tbsp cornstarch; powdered sugar (for dusting (optional)); fresh lemon slices (for decoration (optional))

Lemon Blueberry Mascarpone Pie - Image 1

This exquisite Lemon Blueberry Mascarpone Pie is a celebration of contrasting yet harmonious flavors, perfect for any occasion. A delicate, buttery all-butter pie crust cradles a vibrant filling of bright, zesty lemon curd, sweet and juicy blueberries, and a luxurious, creamy mascarpone cheese layer. Each bite offers a delightful balance of tangy fruit, rich dairy, and the comforting flakiness of the pie crust. This elegant dessert is a refreshing choice, showcasing the simplicity and freshness of its key ingredients. It provides a sophisticated yet approachable treat, ideal for gatherings or as a special indulgence.

Preparation time: 30 min
Cooking time: 45 min
Total time: 1 hr 15 min
Servings: 8

Instructions

Prepare the Crust

1Preheat your oven to 375°F (190°C). If desired, mix the lemon zest into the pie crust dough. Press the all-butter pie crust into a 9-inch pie plate. Crimp the edges decoratively. Pierce the bottom of the crust several times with a fork.
2Bake the pie crust for 10-12 minutes, or until lightly golden. This par-baking helps prevent a soggy bottom. Remove from oven and let cool slightly while you prepare the filling.

Make the Lemon Mascarpone Filling

1In a large mixing bowl, beat the softened mascarpone cheese with granulated sugar until smooth and creamy. Ensure the mascarpone is at room temperature to prevent lumps.
2Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the fresh lemon juice, lemon zest, vanilla extract, and salt until just combined. Do not overmix.

Prepare Blueberries and Assemble

1In a separate medium bowl, gently toss the fresh blueberries with 2 tablespoons of granulated sugar and cornstarch until evenly coated. The cornstarch helps to thicken the blueberry juices.
2Spoon the blueberry mixture evenly into the bottom of the par-baked pie crust. Pour the mascarpone filling carefully over the blueberries, spreading it gently to cover them.

Bake the Pie

1Reduce the oven temperature to 350°F (175°C). Place the pie on a baking sheet to catch any potential drips. Bake for 35-45 minutes, or until the edges are set and lightly golden, and the center has a slight jiggle when gently shaken. The pie filling should not be completely firm.
2Once baked, carefully remove the pie from the oven. Let it cool completely on a wire rack at room temperature for at least 2-3 hours before transferring to the refrigerator to chill for another 2-3 hours, or preferably overnight. Chilling is essential for the pie to set properly and slice cleanly.

Serve

1Before serving, dust with powdered sugar and/or garnish with fresh lemon slices, if desired. Slice and enjoy this delightful Lemon Blueberry Mascarpone Pie.