Italian Lemon Mascarpone Tart

Italian Lemon Mascarpone Tart became my obsession during a cooking class in Sorrento, where I watched an elderly nonna create magic with just a few simple ingredients. Tired of dense, overly sweet desserts that leave you feeling heavy? This silky, cloud-like tart delivers pure sunshine in every bite—bright lemon flavor balanced by creamy mascarpone that literally melts on your tongue.

As someone who’s spent years perfecting dessert techniques in both professional kitchens and home settings, I can confidently say this Italian Lemon Mascarpone Tart strikes the perfect balance between elegant presentation and approachable home baking. The secret lies in the sour cream pastry that stays tender, never tough, and a filling technique that prevents curdling.

In this guide, I’ll walk you through choosing the right ingredients, mastering the perfect pastry, creating that dreamy filling, and finishing with those gorgeous caramelized lemon slices that make this tart absolutely Instagram-worthy.

Why This Italian Lemon Mascarpone Tart Recipe Works

This isn’t just another lemon dessert—it’s a masterpiece of texture and flavor that works every single time. Here’s why this Italian Lemon Mascarpone Tart stands out:

• Uses premium but accessible ingredients – Mascarpone and ricotta create an incredibly luxurious texture without breaking the bank • Foolproof sour cream pastry – Never shrinks, always stays tender, and can be made days ahead • Perfect for any occasion – Elegant enough for dinner parties yet simple enough for Sunday family meals • Make-ahead friendly – Actually tastes better after chilling overnight, making it ideal for entertaining

Choosing the Right Ingredients for Italian Lemon Mascarpone Tart

The quality of your ingredients directly impacts this delicate tart’s success. Let me guide you through each essential component.

Best Dairy for This Italian Lemon Mascarpone Tart Recipe

Fresh ricotta is non-negotiable – Look for ricotta with a manufacture date within 3-4 days. It should smell sweet and clean, never sour. Avoid pre-packaged ricotta that’s been sitting for weeks—it creates a grainy texture that no amount of processing can fix.

Mascarpone quality matters – Italian brands like Belgioioso or Galbani offer the creamiest results. The mascarpone should be pure white and spreadable at room temperature. Avoid any with separation or yellowish color.

Lemon Selection Tips for Italian Lemon Mascarpone Tart

Choose organic, thin-skinned lemons – You’ll be grating the zest, so organic ensures no wax coating. Meyer lemons work beautifully if available, offering a sweeter, more complex flavor than standard lemons.

The juice test – Roll lemons firmly on the counter before cutting. They should yield 2-3 tablespoons of juice per lemon. If they feel light or the skin seems thick and bumpy, they’ll be low in juice.

Pantry Substitutions for Italian Lemon Mascarpone Tart

No sour cream? – Full-fat Greek yogurt works, but strain it for 2 hours first to remove excess moisture.

Can’t find mascarpone? – Blend 8 oz cream cheese (softened) with 1/4 cup heavy cream until completely smooth. It won’t be identical but creates a delicious alternative.

Ingredients & Prep for Italian Lemon Mascarpone Tart

Getting your mise en place perfect is crucial for this Italian Lemon Mascarpone Tart’s success.

Pastry Prep Essentials for Italian Lemon Mascarpone Tart

Temperature is everything – Keep your butter cold until the moment you use it. I cut mine into cubes and freeze for 10 minutes before processing. This creates those flaky layers that make the pastry exceptional.

The sour cream trick – Room temperature sour cream incorporates more easily, preventing overworking the dough. Take it out 30 minutes before starting.

Filling Components for Italian Lemon Mascarpone Tart

Bring dairy to room temperature – Cold mascarpone and ricotta won’t blend smoothly, creating lumps in your filling. Set them out 45 minutes before mixing.

Zest before juicing – Always zest your lemons before cutting them. Use a microplane for the finest zest that distributes flavor without bitter white pith.

Essential Tools for Italian Lemon Mascarpone Tart

Food processor – Absolutely essential for both the pastry and silky-smooth filling. A hand mixer won’t achieve the same texture.

25cm tart pan with removable bottom – The fluted edges and removable bottom make serving elegant and easy.

Step-by-Step Cooking Instructions for Italian Lemon Mascarpone Tart

Follow these precise steps for perfect results every time.

Pre-Cooking Prep for Italian Lemon Mascarpone Tart

1. Make the pastry dough – Pulse cold butter and flour until it resembles coarse breadcrumbs. Add sour cream and pulse just until dough forms a ball—don’t overmix.
2. Rest the dough – Form into a flat disk, wrap tightly in plastic, and chill for exactly 20 minutes. Longer makes it too hard to roll; shorter won’t hold its shape.
3. Roll and fit – Roll between parchment sheets to prevent sticking. Lift gently into the pan, press into corners, and pierce all over with a fork.

Cooking Method for Italian Lemon Mascarpone Tart

1. Blind bake the shell – Line with doubled foil and fill with sugar (my secret weapon—it conducts heat better than beans). Bake at 200°C for 15 minutes, remove weights, then bake 5 more minutes until golden.
2. Prepare the filling – While the shell bakes, process ricotta and mascarpone until completely smooth—no lumps allowed. Add sugar, eggs, yolks, lemon zest, and juice. Process until silky.
3. Fill and bake – Reduce oven to 170°C. Pour filling into warm shell (this prevents a soggy bottom). Bake 30 minutes until just set with a slight wobble in center.

Doneness Check for Italian Lemon Mascarpone Tart

The wobble test – Gently shake the pan. The center should jiggle slightly like set custard. If it ripples like liquid, bake 5 more minutes.

Internal temperature – If you’re nervous about the wobble test, the center should reach 75°C on an instant-read thermometer.

Resting Your Italian Lemon Mascarpone Tart

Cool completely in the pan – The filling continues setting as it cools. Rush this step and you’ll have a runny tart.

Overnight chill recommended – The flavors meld beautifully overnight, and the texture becomes perfect for slicing.

Pro Tips for Perfect Italian Lemon Mascarpone Tart

These professional techniques ensure bakery-quality results at home.

Avoiding Common Italian Lemon Mascarpone Tart Mistakes

Prevent curdling – Never add hot filling to a cold shell or vice versa. Temperature shock causes the proteins to seize up.

No soggy bottoms – Blind bake until the bottom looks dry and sounds hollow when tapped. A pale bottom equals soggy disappointment.

Tool Recommendations for Italian Lemon Mascarpone Tart Success

Digital scale – European recipes rely on weight measurements for consistent results. Measuring by cups introduces too much variation.

Offset spatula – Essential for smooth filling distribution and perfect slices.

Storage & Make-Ahead Tips for Italian Lemon Mascarpone Tart

Advance preparation – Make the shell up to 2 days ahead. Wrap cooled shell in plastic and store at room temperature.

Freezing options – The completed tart freezes beautifully for up to 1 month. Thaw overnight in the refrigerator before serving.

Flavor Variations for Italian Lemon Mascarpone Tart

Transform this base recipe into exciting new combinations.

Citrus Twist Italian Lemon Mascarpone Tart

Orange mascarpone version – Replace lemon with orange zest and juice. Add 1 tablespoon Grand Marnier for adult sophistication.

Lime coconut variation – Use lime zest and juice, fold in 2 tablespoons toasted coconut flakes.

Seasonal Italian Lemon Mascarpone Tart Variations

Summer berry – Fold in 1/2 cup fresh berries before baking. Blueberries and blackberries work beautifully.

Winter spice – Add 1/2 teaspoon vanilla extract and a pinch of cardamom to the filling.

Dietary Adaptations for Italian Lemon Mascarpone Tart

Serving Suggestions for Italian Lemon Mascarpone Tart

Elevate your presentation with these pairing ideas.

Perfect accompaniments – Fresh berries, a drizzle of honey, or candied lemon zest add visual appeal and complementary flavors.

Beverage pairings – Prosecco, Moscato d’Asti, or a bright Sauvignon Blanc enhance the lemon notes. For non-alcoholic options, try sparkling lemonade or herbal tea.

Portion control – This rich tart serves 8-10 people generously. Thin slices are perfect—the flavor is intense and satisfying.

FAQs About Italian Lemon Mascarpone Tart

Can I make Italian Lemon Mascarpone Tart ahead of time?

Absolutely! This tart actually improves with time. Make it up to 2 days ahead and store covered in the refrigerator. The flavors meld beautifully overnight.

How do I fix a cracked Italian Lemon Mascarpone Tart?

Small cracks are normal and can be covered with the caramelized lemon slices. For prevention, avoid overbaking and let the tart cool gradually rather than shocking it with cold air.

Is this Italian Lemon Mascarpone Tart safe during pregnancy?

The eggs are fully cooked during baking, making this safe for pregnant women. The internal temperature reaches well above the safe zone during baking.

Can I freeze Italian Lemon Mascarpone Tart?

Yes, it freezes beautifully for up to 1 month. Wrap individual slices or the whole tart in plastic wrap, then foil. Thaw overnight in the refrigerator before serving.

Conclusion

There’s something magical about creating an Italian Lemon Mascarpone Tart that transports everyone who tastes it straight to a sunny Italian terrace. The combination of silky mascarpone, bright lemon, and tender pastry creates memories that last long after the last bite.

Fire up your oven and treat yourself to this slice of Italian sunshine tonight! Your family and friends will be talking about this dessert for weeks, and you’ll have mastered a show-stopping recipe that works for any occasion.

Join the thousands of home bakers who’ve fallen in love with this recipe—and don’t forget to try my [Classic Tiramisu Guide] next for another taste of Italy right in your kitchen!

If you enjoyed this recipe, be sure to share it with your friends or save it for later!

I’d love to see your unique twist—feel free to post your photos on Pinterest!

Italian Lemon Mascarpone Tart

---

• Author: Emeli
• Total Time: 1hr 10mins

Print Recipe

Pin Recipe

Description

Italian lemon mascarpone tart is creamy, tangy, lemony and delicious. Quick to put together and quicker still if you use a store bought pastry.

---

Ingredients

pastry

• 125 ml sour cream (4 ounces)

• 250 g plain (all purpose) flour (9 ounces)

• 200 g cold butter, cubed (7 ounces)

filling

• 250 g fresh ricotta cheese (9 ounces)

• 250 g mascarpone cheese (9 ounces)

• 2/3 cup sugar

• 2 large whole eggs

• 2 large egg yolks

• 1 tablespoon finely grated lemon rind

• 80 mls  fresh lemon juice (3 fl ounces)

lemon slices

• 1 lemon, thinly sliced into rounds

• 1/3 cup castor sugar

• 1/3 cup water

---

Instructions

Sour Cream Pastry

• Put the butter and flour into the bowl of a food processor, then pulse until the mixture resembles coarse breadcrumbs. Add the sour cream and pulse again until the dough just forms a ball.

• Form into a flat disk, cover with cling film and refrigerate for 20 mins.

• Roll dough out to fit a round tart pan 25cm x 2.5cm (10” x 1”) size tin, using a fork poke holes all over the pastry and then fit the pastry into the tin and chill again for 60 minutes.

• Preheat oven to 200c (390f ) bake not fan.

• Trim the excess pastry from the tin using a sharp knife.

Blind Bake

•  Line the pastry case with a double layer of foil and fill with sugar to the top of the tin – we have found sugar to be a wonderful weight for pastries as it manages to fill into the corners and creases of pans and can be reused without loosing any of its qualities. Doubling the foil helps with lifting the sugar from the case without breaking.

• Blind bake the pastry case for 15 minutes, then remove the foil and sugar. Return to the oven for another 5 minutes or until the pastry is pale golden and the bottom is dry.

• While pastry is blind baking prepare the lemon mascarpone mixture.

• Reduce the oven temperature to 170c (340f )

Lemon filling

• place ricotta and mascarpone into a food processor and process until smooth

• add sugar, eggs and yolks, lemon rind and juice and process again

• put the tart tin on the middle oven shelf

• carefully pour the mixture into the pastry

• bake for 30 minutes or until just set

• there should be a slight wobble to the centre when you jiggle the tin

• remove from oven and allow to cool in the tin, then refrigerate still in the tart tin (mixture thickens up as it cools)

• remove from tin

• serve and enjoy!

Lemon slices

 

• put water and sugar into a frypan over medium heat

• cook until mixture starts to turn golden brown

• slide in lemon slices and cook for a couple of minutes then turn slices over

• cook until slices are well coated with the toffee

• remove slices and place on a sheet of baking paper to cool

• arrange slices over the top of the tart

Notes

• allow several hours in the refrigerator to cool and set.

• Prep Time: 20minutes
• Cook Time: 50 minutes
• Category: Desssert

Nutrition

• Serving Size: 1
• Calories: 531kcal
• Sugar: 27g
• Sodium: 369mg
• Fat: 43g
• Saturated Fat: 25g
• Fiber: 0g
• Protein: 9g

Keywords: Italian Lemon Mascarpone Tart