Best Lemon Mascarpone Pie With Apricot Coulis Recipes

MASCARPONE CREAM AND BERRIES

Steps:

• In a large bowl, whisk the mascarpone, heavy cream, confectioners' sugar, and vanilla until smoothly blended.
• Using half of the mascarpone cream, divide it evenly among 4 dishes or goblets. Place a layer of your favorite berries or coulis over, and spoon the remaining mascarpone over. Top with a few more berries or coulis.
• Cover and refrigerate for 1 hour or as long as overnight. Serve cold.

LEMON APRICOT MASCARPONE CHEESECAKE

Steps:

• CRUST:.
• Line base of 9 1/2 inch springform pan with parchment papaer.
• Brush 1 tbsp of the melted butter over parchment and up sides of pan.
• Stir together biscotti crumbs and remaining butter in a bowl.
• Pat mixture lightly into bottom and up sides of prepared pan.
• Chill crust in the refrigerator while you prepare the filling.
• FILLING:.
• Preheat oven to 350 degrees.
• In a large mixing bowl beat cream cheese until softened, add sugar and beat for about 5 minutes until light and fluffy.
• Add eggs one at a time, beating very well after each addition.
• Beat in mascarpone until smooth.
• Now beat in flour, vanilla, lemon zest and lemon juice and mix until smooth.
• Spoon the filling into chilled base and smooth the top.
• Place cake on a baking sheet and bake in center of the oven for 1 1/4 hours or until firm on the sides and a little softer in the center.
• The cake rises like a souffle but falls back as it cools.
• Leave oven door ajar and turn off heat, let cake sit for about 1 hour to help prevent cracking.
• TOPPING:.
• While cake is cooling in oven, place apricots, sugar, wine (or juice) and water in a pot.
• Let soak for 30 minutes.
• Bring mixture to a boil. Cover and reduce heat to med-low and simmer for 30 minutes or until apricots are very soft.
• Sit in marmalade and let cool.
• Spread apricot mixture over cooled cheesecake.
• Melt white chocolate in a heavy pot over low heat, stirring until just liquid.
• Drizzle over top of cheesecake. Enjoy!

LEMON PIE WITH LAVENDER MASCARPONE CREAM

Steps:

• Sift flour, sugar, and salt together to make sure they are thoroughly combined.
• Cut in the ½ cup of cold butter that has been cubed. I personally use a food processor for this, but you can always do this with your hands or pastry blender.
• Pulse the processor six times so the mixture ranges in size from breadcrumbs to lima beans. Then add in the coconut oil to the mixture. (You can always use vegetable shortening instead, but I personally like the flavor that the coconut oil gives to the crust of the pie. Pulse six times or cut the oil in till it resembles the same consistency as the butter addition.
• Add in the cream cheese and repeat the process. Now it is time to add the chilled water to the mixture. I add a small amount at time to make sure the mixture does not become to wet. The mixture will have a crumbly look to it, but comes together when you work it with your hand on a flat surface. Split the dough in half into packages if doing a double crust. Let the dough chill at least an hour in.
• Bring the heavy cream to a simmer and take it off the heat. Add the lavender into the cream and let it steep for half an hour. (Your kitchen will smell amazing!) After it has steeped for half an hour strain the mixture and chill in the refrigerator over night.
• Baking the Crust.
• Roll out the bottom crust and place into the pie dish. Trim and scallop the edge of the pie crust, then place in the freezer for 15 minutes till the pie crust is set.
• Once the crust has set take it out of the freezer and get you pie weights ready for the blind baking. I use old beans and ceramic pie weights for my pies. Place a piece of foil into the pie crust with the edges of the foil going over the sides of the pie dish. You want it to be easy to remove the pie weights from the center of pie crust.
• Place the pie on the center rack for fifteen minutes. After fifteen minutes remove the foil and pie weights from the pie dish. Then prick the bottom of the pie and the sides if it has started to puff out.
• Bake the crust for 15 to 17 more minutes. If the edges of the crust already look golden at this point, cover the edges with foil so that they do not burn. Take the crust out after it appears fully baked and let it cool on a wire rack.
• Making the Filling.
• Whisk the cornstarch, sugar, and salt together in a medium saucepan making sure there are no lumps of cornstarch. Add the water, lemon zest, and lemon juice to the mixture. Next add the egg yolks to mixture and whisk together to make sure that they are combined completely. Place the saucepan over medium heat. Whisk the mixture constantly until it comes to a boil. Once the mixture comes to a boil lower the temperature. At this point the mixture will visibly start to thicken up and begin to take on a thicker consistency. After lower the temperature continue to whisk the mixture for about a minute. Then pour the warm mixture into prebaked piecrust. Let the mixture cool and then place in the refrigerator to chill.
• Mascarpone Whipped Cream.
• Whip the infused cream till it is slightly fluffy (about a minute). Then add in the mascarpone to the mixture along with the powdered sugar. Whip the mixture till it forms stiff peaks.
• Pipe the cream onto the pie and serve or let it chill overnight.

LEMON MASCARPONE PIE WITH APRICOT COULIS

Steps:

• FOR CRUST: Preheat oven to 450. Unroll pie crust into glass pie dish. Fold over excess, cover with parchment and line bottom with pie beads. Pre-bake for 10 minutes. Remove pie crust, reduce oven temp to 350 and allow crust to cool.
• FOR FILLING: While pie is cooling; grate lemons and juice, mixing both together. In a blender combine zest, juice, eggs, yolk, sugar, & cheese and blend until all ingredients are fully incorporated. Pour filling into crust. Bake at 350 for 50 minutes or until light brown. Allow to cool completely.
• FOR Coulis: Wash & dry fruit. Remove pits and slice 4 of the apricots and place in medium saucepan. Add sugar and water. Bring to a boil over medium heat, reduce to medium-low and cook until the consistency of cream soup (the fruit will break down, you can smash it to help break it down, but don't overdo this). While fruit is cooking, slice remaining fruit. Place in medium mixing bowl. Once fruit is done cooking, add to bowl and stir gently to incorporate all ingredients. Allow to cool. Once pie and coulis are completely cool, cover pie with coulis. Or drizzle over sliced pie.