Lemons are a fruit that I've loved since I was a kid. Despite the lip-puckering, eye-tearing, teeth-clenching affect, I still wanted more of that taste. It started with lemonade, progressed to lemon Italian ice (#Ritas - it's a Jersey thing), and as I got older my lemon inspired foods/drinks expanded to include limoncello, lemon shortbread, and now this lemon creamsicle pie! This love of lemons really makes it easy to fit in with my future Italian in-laws LOL! It also is a huge perk because I get free (amazing, homemade) limoncello.
At first I called this a lemon cream pie, but when my roommates tried it, they said it tasted just like a lemon creamsicle. So now I give you, the Lemon Creamsicle Pie!
Bon Appetit and Happy Baking!
Author: Serena Moroukian
Prep Time: 20 min. Cook Time: 4 hours (freezer time). Total Time: 4 hours 20 min.
Serves: 8-12
Ingredients:
6 tablespoons butter (85g)
1 1/4 cups crushed vanilla wafers (160g)
1 14 oz can sweetened condensed milk (400g)
8 oz mascarpone cheese (225g)
3/4 cup heavy whipping cream (180ml)
1/2 cup freshly squeezed lemon juice (120ml), 2-3 large lemons
Instructions:
Line the bottom 7-inch spring-form pan with parchment paper or use a 9-inch pie plate.
For the crust, melt the butter in a small saucepan or microwave (in 30 second increments). Add vanilla wafers and melted butter in a food processor and pulse until well combined.
Press the mixture into the bottom of the pan. Use a measuring cup to pat down the crumbs. Refrigerate until the filling is ready.
In the bowl of a stand mixer fitted with the paddle attachment beat mascarpone cheese at low-medium speed until smooth, about 1 minute.
Add the sweetened condensed milk slowly and beat into mascarpone until smooth and well mixed.
Add the heavy cream and mix until combined.
Slowly add the lemon juice to the mixture while beating at low-medium speed. The mixture will start to thicken and gets creamy.
Pour into prepared pan and refrigerate for at least 4 hours or overnight until firm. To speed up the process I would
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