Lemon Curd Tart with Whipped Mascarpone Cream

5 from 8 votes

Lemon Curd Tart with Whipped Mascarpone Cream

If you’re in search of sunshine on a plate, stop scrolling. My Lemon Curd Tart with Whipped Mascarpone Cream is a perfect blend of bright citrus, extra creamy fresh cheese, and a sweet, short pastry crust. This, my friends, is an exemplary springtime dessert.

Prep Time1

Cook Time25

Total Time1 25

Course: Dessert

Cuisine: American

Servings: Slices (2 Tarts)

Calories: 204kcal

Author: Emily Laurae

Equipment

Ingredients

Tart Shell

Lemon Curd

145 g Lemon Juice
3 Eggs large
1 Egg Yolk
150 g Granulated Sugar
¼ teaspoon Salt
225 g Unsalted Butter room temperature

Whipped Mascarpone Cream

100 g Mascarpone room temperature
100 ml Heavy Whipping Cream room temperature

Garnish

Fresh Raspberries
Fresh Blackberries
Thyme

US Customary - Metric

Instructions

Lemon Curd

In a saucepan, heat a few inches of water on medium and bring to a simmer
With a non-metal whisk, whisk together all ingredients other than the butter in a non-metal heatproof bowl, and place on top of the saucepan allowing the hot steam of the water to slowly heat the mixture
145 g Lemon Juice, 3 Eggs, 1 Egg Yolk , 150 g Granulated Sugar , ¼ teaspoon Salt
Take care to continuously mix while the temperature raises and the mixture thickens
Remove bowl from heat once a thermometer reads 180 degrees Fahrenheit
Continue whisking mixture continuously in order to help it cool down
Once the temperature has lowered to 135 degrees, add ½ inch pieces of butter to the mixture
225 g Unsalted Butter
Using an immersion blender, continue to blend until butter is fully incorporated

Whipped Mascarpone

Add mascarpone and whipping cream to kitchen aid bowl fitted with a whisk attachment
100 g Mascarpone , 100 ml Heavy Whipping Cream
Whisk until stiff peaks form - this should not take long!

Assembly

Add mascarpone filling to the tart shell and then follow topping with lemon curd. Allow tart to chill for 1-2 hours before garnishing with fruit and thyme before serving.
Fresh Raspberries, Fresh Blackberries, Thyme

Video

Notes

Frequently Asked Questions

Can I make this lemon curd tart with whipped mascarpone ahead of time? Yes and no. You can easily make the components ahead of time - the tart dough (or baked tart shells) will last for up to 2 months in the freezer, the lemon curd will last for up to a month in the fridge or 3 months in the freezer, and the mascarpone whipped cream will last for 2-3 days in the fridge.

That said, the tart should not be fully assembled until 3-4 hours prior to serving, or you’ll risk a soggy crust. Remember: Paul Hollywood doesn’t like soggy bottoms!

Is it possible to freeze lemon curd? Yep! Lemon curd can be stored in the freezer for up to three months.
Can I make lemon curd without dairy? Sure! Simply swap in your favorite cultured plant-based butter.
Can I make the whipped mascarpone cream without dairy? While I haven’t tried them myself, there are several vegan mascarpone brands on the market. If you can find one, simply use it and coconut cream to make the filling - just note that coconut cream will impart a bit of coconut flavor to the overall dish.

*Lemon Curd Recipe adapted from Tartine

Nutrition