2tablespoonslemon juicejuice of approximately 1 lemon
Optional Fruit Topping
1/2cupstrawberries
1cupblueberries
1/2cupraspberries
Instructions
Pie Crust
In a food processor (or bag with a mallet), crush shortbread cookies until smooth.
Add butter and sugars and combine in processor (or in a bowl with a spoon).
Press into a greased pie dish.
Refrigerate 10+ minutes.
Pie Filling
In a mixing bowl or stand mixer, whip heavy cream, gradually increasing speed to max until a peak forms.
Beat in powdered sugar one tablespoon at a time on low speed.
Gently beat in lemon juice and mascarpone on low until well combined.
Add mixture to crust and top with fruit.
Refrigerate until serving.
Notes
Substitutions
Butter - Salted is preferred, but you can use unsalted butter.
Sugar - Use all white or all brown sugar for the crust if a substitute it needed.
Cookies - You can substitute sugar cookies or speculoos cookies.
Powdered Sugar - Sweetens the pie to perfection. If you don't have powdered sugar, you can pulse white granulated sugar in a food processor until light and fluffy.
Lemon Juice - Fresh squeezed lemon adds bright flavor to this delicious pie! Substitute 100% Real Lemon Juice if needed.
Note: grocers tend to place mascarpone cheese in different departments, it’s often with cheeses, but sometimes with cream cheese, but your store will almost certainly have it somewhere!