Lemon Pie Without Meringue

That sounds like a French-style Tarte au Citron, but with a luxurious twist using sweet lemons, butter, and mascarpone! 🍋✨ The gentle cooking method in the tart shell gives it that ultra-smooth, custardy texture, while the mascarpone adds an extra touch of creaminess that balances the tanginess of the lemons. No need of meringue for that one!

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Sounds like a French-style Tarte au Citron, but with a luxurious twist

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Preparing Lemons

Meyer lemons are my favorite for cooking and baking. Meyer lemons are hybrid citrus fruit, believed to be a cross between a regular lemon and a mandarin orange. They have a sweeter, less acidic taste than standard lemons, with a thinner, smoother skin that ranges from deep yellow to orange. Their juice and zest are highly prized in cooking and baking, especially in desserts, cocktails, and salad dressings.
Whatever lemons you have on hand, squeeze them out and sieve. Freshly squeezed lemon juice can be stored in the fridge for a few days. Lemon juice freezes very well too.

Lemon Curd

In the saucepan, heat up lemon juice along with the sugar and butter. Avoid to reach the boiling point. Add mascarpone, turn off the heat and add the eggs.
Give a gentle mix with the immersion blender; set aside.

Tart Shell

Blind bake sugar dough crust for 20 minutes at 330ºF/160ºC. Set aside.

Adding Lemon Curd

Pour lemon curd in the blind baked tart shell half way full. Place the pie in the oven and add the remaining lemon filling.

Baking

Bake lemon pie for 20 minutes at 300ºF/150ºC. Turn off oven, and leave the pie inside the oven for 10 minutes more until set but slightly wobbly in the center. Let cool and remove the tart ring.
Zest lime over the pie.

Storage

Lemon pie can be stored for up to 3 days in the refrigerator. It can also be kept frozen for up to 3 months. Pop the frozen lemon pie straight in the oven for 5 minutes – let stand on the counter for 15 minutes. Enjoy!