Italian Lemon Mascarpone Tart Recipe

Imagine a dessert that sings with bright citrus notes—creamy, luscious, and enveloped in buttery pastry. This Italian Lemon Mascarpone Tart is pure sunshine in a slice, celebrating the zesty freshness of lemons with the rich, dreamy textures of mascarpone and ricotta. If you adore Italian desserts that strike the perfect balance between tartness and sweetness, this recipe is meant for you. From its crisp, delicate crust to the silky filling and candied lemon slices on top, every bite is unforgettable.

Ingredients You’ll Need

You’ll be delighted by how approachable this ingredient list is—each component is carefully chosen to elevate the taste and texture of your Italian Lemon Mascarpone Tart. From the buttery, melt-in-your-mouth crust to the tangy, creamy filling, every ingredient works its magic to create a showstopping dessert with minimal fuss.

• Cold butter, cubed: Essential for a flaky, tender tart shell that holds everything together beautifully.
• Plain (all purpose) flour: The structure and backbone of your tart crust—tried and true for pastry perfection.
• Sour cream: Brings a delicate tang and extra tenderness to the pastry, making it exceptionally soft.
• Fresh ricotta cheese: Offers subtle creaminess and a slightly sweet, fresh flavor for the filling.
• Mascarpone cheese: Adds classic Italian richness, making the tart’s filling velvety and smooth.
• Sugar: Sweetens the filling and balances the tartness of the lemons.
• Eggs and egg yolks: Provide structure and that custard-like, dreamily creamy texture.
• Finely grated lemon rind: Delivers a burst of citrus aroma and color—don’t skimp on zest!
• Fresh lemon juice: For authentic, intense lemon flavor—freshly squeezed always tastes best.
• Lemon, thinly sliced into rounds: For those irresistible candied lemon wheels that make every slice special.
• Castor sugar: Used for candying the lemon slices, it melts smoothly and coats evenly.
• Water: Helps dissolve the sugar when candying the lemons.

How to Make Italian Lemon Mascarpone Tart

Step 1: Make the Tart Dough

Start by combining your cold, cubed butter and flour in a food processor. Pulse until the mixture resembles coarse breadcrumbs. This step is crucial for a pastry that’s perfectly crumbly, not dense. Add sour cream and pulse again just until the dough comes together—don’t overwork it! The dough might look a bit shaggy, but it will turn into something magical.

Step 2: Chill and Shape the Dough

Gather the dough into a flat disk, wrap it tightly in cling film, and set it in the fridge for about 20 minutes. After chilling, roll out the dough to fit your tart pan (about 10 inches in diameter). Dock it all over with a fork, so it bakes evenly—no surprise bubbles! Carefully press the dough into your pan, chill again for another hour, and you’ll be rewarded with a crisp, professional-style shell.

Step 3: Blind Bake the Pastry

Preheat your oven to 200°C (390°F). Use a double layer of foil to line the tart shell. Instead of the classic pie weights, fill it with sugar right to the top; it gets into every nook and cranny. Bake for 15 minutes, then remove the foil and sugar, and bake for another 5 minutes or so. The shell should be pale golden and fully set before adding your luscious filling.

Step 4: Blend the Lemon Mascarpone Filling

Reduce the oven temperature to 170°C (340°F). In a food processor, blend together ricotta and mascarpone until perfectly smooth—it should look like lemony silk. Next, in go the sugar, eggs, yolks, lemon zest, and lemon juice. Whizz it together until wonderfully creamy and bright.

Step 5: Assemble and Bake the Tart

Set your tart tin carefully on the oven’s middle rack, then pour in the mascarpone mixture. Bake for about 30 minutes. The key? A gentle wobble in the middle when you give the tart a little shake. That means the custard is just set and will finish thickening as it cools. Let it cool in the tin, then refrigerate—it becomes firmer and dreamier as it chills.

Step 6: Prepare Candied Lemon Slices

While your tart chills, make the crowning glory: candied lemon slices. Heat sugar and water until the syrup turns pale gold. Slide in the lemon rounds, cooking for a few minutes on each side until shimmering and glazed. Transfer to baking paper and let them cool—each slice will be a sparkly, sweet bite of sunshine.

Step 7: Decorate and Serve

Gently lift the Italian Lemon Mascarpone Tart from its tin. Arrange your cool, glossy lemon rounds over the top. Every slice is now deliciously fragrant and as stunning to look at as it is to eat.

How to Serve Italian Lemon Mascarpone Tart

Garnishes

A flourish of candied lemon slices is the most classic way to finish your Italian Lemon Mascarpone Tart—they’re not just pretty, they add a delightful citrus zing and a polished, bakery-style touch. For a little extra magic, a dusting of powdered sugar or a few sprigs of fresh mint can make it pop on the table.

Side Dishes

Pair your tart with a simple bowl of fresh berries—raspberries, blueberries, and strawberries all make wonderful companions. If you want something a bit more elevated, serve each slice with a scoop of vanilla gelato or a dollop of lightly whipped cream. The creaminess balances the tang and juxtaposes beautifully with the candied lemon.

Creative Ways to Present

Try cutting the tart into elegant wedges and serving each piece on plates scattered with edible flowers for an extra-special occasion. For a more modern spin, make mini tarts for individual servings or add a drizzle of limoncello over the plate for the adults at your next summer gathering. However you style it, your Italian Lemon Mascarpone Tart will always steal the show.

Make Ahead and Storage

Storing Leftovers

Leftover Italian Lemon Mascarpone Tart can be kept in the refrigerator, covered well with plastic wrap or in an airtight container, for up to three days. The flavors often deepen and meld overnight, making each slice even lovelier the next day.

Freezing

While the tart can be frozen, it’s best to do so without the candied lemon slices on top—they’re best made fresh. Wrap the cooled tart tightly in plastic wrap and then in foil. It will keep for up to one month. Thaw overnight in the refrigerator before serving, and add the candied lemons just before you’re ready to present it.

Reheating

This tart is usually served chilled, but if you prefer it slightly warm, you can microwave slices for 10–15 seconds (just be gentle so the filling doesn’t split). Avoid reheating in the oven, as it can dry out the pastry and affect the creamy filling.

FAQs

Can I make the tart crust ahead of time?

Absolutely! You can prepare the crust a day in advance and store it in the fridge, covered in plastic wrap, until you’re ready to roll it out and bake. It’s a great way to break up the steps for busy schedules.

Do I have to use a food processor?

While a food processor makes quick work of the pastry and filling, you can definitely do it by hand. For the crust, use a pastry cutter or your fingertips to rub the butter into the flour. Blend the filling very well with a whisk to get it as smooth as possible.

Can I swap out the mascarpone?

Mascarpone gives this tart its signature velvety texture, but if you’re unable to find it, you could use a high-quality cream cheese—but only as a last resort. The flavor and richness really shine with mascarpone, so I highly recommend seeking it out for the authentic Italian Lemon Mascarpone Tart experience.

Why is my filling a bit jiggly after baking?

That slight jiggle is exactly what you want! The filling should be just set with a little wobble in the center—it will firm up as the tart cools and chills. Overbaking can cause cracks and a rubbery texture, so trust the process.

What’s the best way to candy lemons?

Just simmer lemon slices in a simple syrup of sugar and water until they’re tender and slightly translucent, then let them dry on baking paper. They’ll look jewel-like and taste sweet with just enough bite—ideal for decorating every Italian Lemon Mascarpone Tart you make.

Final Thoughts

If you’re looking for a dessert that’s as stunning as it is irresistible, give this Italian Lemon Mascarpone Tart a try. It’s a slice of pure Italian bliss, brimming with citrus and creamy layers—one taste, and you’ll fall in love. Share it at your next gathering and watch it become everyone’s new favorite!

Print