Lemon Curd & Mascarpone Pie (No-Bake Filling). It begins with a golden graham cracker crust, infused with finely ground pistachios, fragrant cardamom, and a touch of Earl Grey tea leaves. Once baked and cooled, the crust becomes the perfect base for a luscious, no-bake filling.
The filling is a delicate blend of whipped mascarpone and cream, gently scented with rose water and infused with steeped Earl Grey. Light, airy, and subtly floral, it brings a creamy contrast to the crisp crust.
A glossy layer of silky lemon curd is spread over the top, adding a bright, tangy finish. The pie is then garnished with crushed pistachios and fresh mint leaves for colour, crunch, and a final aromatic note.
Slice, serve, and savour the season—this pie is pure poetry.
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Ingredients
Crust
- Graham cracker crumbs (about 14 graham crackers)
- Pistachios
- Granulated sugar
- Ground cardamom
- Earl Grey tea leaves
- Unsalted butter
Mascarpone Filling
- Mascarpone cheese
- Heavy whipping cream
- Powdered sugar
- Earl Grey tea
- Rose water (optional)
Lemon Curd
- Granulated sugar
- Lemons
- Lemon juice
- Eggs
- Fine sea salt
- Unsalted butter, room temperature
Garnish
- Pistachios
- Optional: fresh mint leaves or edible flowers
See the recipe card below for quantities.
Instructions
Prepare the Pan
Cut a 16-inch piece of parchment paper. Flip the 9” cake pan upside down and centre the parchment over it.
Make diagonal cuts every 2 inches from the edge of the parchment to the rim.
Place the pan upright and tuck the parchment inside, ensuring it lines the bottom and sides.
Make the Crust
Preheat oven to 350°F (175°C) if baking the crust for added crunch.
In a food processor or medium bowl, mix graham cracker crumbs, ground pistachios, sugar, cardamom, and finely ground Earl Grey tea.
Stir or add in melted butter and mix until the crumbs resemble wet sand.
Press the mixture firmly into the bottom and 1 ½ inches up the sides of the pan.
Bake for 8-10 minutes until golden brown, then cool completely.
Prepare the Mascarpone Filling
Steep the Earl Grey tea leaves in ¼ cup hot water for 3-5 minutes. Strain and let cool completely.
In a large bowl, beat mascarpone cheese until smooth with a hand or stand blender.
In a separate bowl and using the whisk attachment, whip the heavy cream and powdered sugar at high speed until stiff peaks form.
Gently fold 1 tablespoon of the steeped tea and rose water (if using) into the whipped cream.
Fold the whipped cream mixture into the mascarpone until smooth.
Spread evenly with an offset spatula over the prepared crust and refrigerate for 3-4 hours.
Make the Lemon Curd
In a 2-quart saucier or saucepan, combine sugar and lemon zest, rubbing them together with your fingers to release the lemon oils.
Add lemon juice and stir until the sugar dissolves.
In a separate bowl, whisk egg yolks and salt.
Whisk the egg mixture into the lemon-sugar mixture.
Cook over low heat, whisking constantly, until the mixture reaches 170°F (about 10-15 minutes). The curd should thicken to a custard-like consistency.
Remove from heat and strain through a fine sieve into a bowl with the butter.
Whisk until smooth, then let cool to room temperature.
Spread cooled curd evenly over the mascarpone layer and chill for 3-4 hours, or ideally overnight.
Final Assembly & Serving
Sprinkle chopped pistachios over the set lemon curd.
Carefully lift the pie out using the parchment paper.
Garnish with fresh mint leaves or edible flowers for a vibrant finish.
Slice and enjoy! Keep refrigerated until serving.
Watch how this Lemon Curd & Mascarpone Pie was Made
Tips for Success
- Perfect Lemon Curd: Use a digital or candy thermometer to ensure the temperature reaches 170°F
- Keep stirring: To prevent scrambling the eggs.
- Smooth Curd: Always strain the curd through a fine sieve to remove any bits of solids.
- Firm Crust: Use the flat bottom of a measuring cup to press the crust evenly into the pan.
- Layer Setting: For the best results, chill the pie overnight to ensure clean slices and fully developed flavours.
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Equipment Used
This Lemon Curd & Mascarpone Pie recipe was prepared in the Hestan Culinary Provisions Mixing Bowls, chef’s tools and the Thomas Keller Insignia 2-Quart Saucier. The pie was baked to perfection in the Provisions OvenBond 9-Inch Round Baker. Proud Hestan Culinary Ambassador. All opinions expressed in this post are our own.
📖 Recipe
Lemon Curd & Mascarpone Pie (No-Bake Filling)
Ingredients
Crust
- 1 ¾ cups graham cracker crumbs about 14 graham crackers
- ¼ cup pistachios ground
- 2 tablespoons granulated sugar
- ½ teaspoon ground cardamom
- 1 tablespoon finely ground Earl Grey tea leaves
- 7 tablespoons unsalted butter melted
Filling
- 8 ounces mascarpone cheese softened
- 1 cup heavy whipping cream
- ⅓ cup powdered sugar sifted
- 1 tablespoon Earl Grey tea steeped in ¼ cup hot water (cooled)
- 1 teaspoon rose water optional
Lemon Curd
- ½ cup granulated sugar
- Zest of 3 lemons
- ½ cup fresh lemon juice about 2-3 lemons
- 3 large eggs room temperature
- ⅛ teaspoon fine sea salt
- ¼ cup unsalted butter room temperature
Garnish
- ¼ cup pistachios chopped
- Optional: fresh mint leaves or edible flowers
Instructions
Prepare the Pan
- Cut a 16-inch piece of parchment paper. Flip the 9” cake pan upside down and centre the parchment over it.
- Make diagonal cuts every 2 inches from the edge of the parchment to the rim.
- Place the pan upright and tuck the parchment inside, ensuring it lines the bottom and sides.
Make the Crust
- Preheat oven to 350°F (175°C) for baking the crust for added crunch and structure.
- In a food processor or medium bowl, mix graham cracker crumbs, ground pistachios, sugar, cardamom, and finely ground Earl Grey tea.
- Stir or add in melted butter and mix until the crumbs resemble wet sand.
- Press the mixture firmly into the bottom and 1 ½ inches up the sides of the pan.
- Bake for 8-10 minutes until golden brown, then cool completely.
Prepare the Mascarpone Filling
- Steep the Earl Grey tea leaves in ¼ cup hot water for 3-5 minutes. Strain and let cool completely.
- In a large bowl, beat the mascarpone cheese until smooth using a hand or stand blender.
- In a separate bowl and using the whisk attachment, whip the heavy cream and powdered sugar at high speed until stiff peaks form.
- Gently fold 1 tablespoon of the steeped tea and rose water (if using) into the whipped cream.
- Fold the whipped cream mixture into the mascarpone until smooth.
- Spread evenly with an offset spatula over the prepared crust and refrigerate for 3-4 hours.
Make the Lemon Curd
- In a 2-quart saucier or saucepan, combine sugar and lemon zest, rubbing them together with your fingers to release the lemon oils.
- Add lemon juice and stir until the sugar dissolves.
- In a separate bowl, whisk eggs and salt.
- Whisk the egg mixture into the lemon-sugar mixture.
- Cook over low heat, whisking constantly, until the mixture reaches 170°F (about 10-15 minutes). The curd should thicken to a custard-like consistency.
- Remove from heat and strain through a fine sieve into a bowl with the butter.
- Whisk until smooth, then let cool to room temperature.
- Spread cooled curd evenly over the mascarpone layer and chill for 3-4 hours, or ideally overnight.
Final Assembly & Serving
- Sprinkle chopped pistachios over the set lemon curd.
- Carefully lift the pie out using the parchment paper.
- Garnish with fresh mint leaves or edible flowers for a vibrant finish.
- Slice and enjoy! Keep refrigerated until serving.
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