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.
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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