This Italian Lemon Mascarpone Tart is a luscious, bakery-worthy dessert with a buttery sour cream pastry crust and a velvety filling made from ricotta, mascarpone, and fresh lemon.
Topped with caramelized lemon slices, it’s the perfect balance of creamy, tangy, and sweet.
Ideal for spring entertaining, brunches, or anytime you crave a slice of sunshine.
Why You’ll Love This Recipe
Creamy, citrusy filling – Mascarpone + lemon = perfection
Buttery homemade crust – Flaky with just the right bite
Elegant presentation – Topped with glistening lemon slices
Make-ahead friendly – Best served chilled after baking
Perfect for gatherings – Light, refreshing, and crowd-pleasing
What You’ll Need (Ingredient Highlights)
Ricotta + mascarpone – Creamy, rich Italian cheeses
Fresh lemon juice + zest – Bright citrus flavor
Eggs + yolks – Give the filling structure and silkiness
Sour cream pastry – Tender, flaky tart base
Castor sugar + water – For homemade candied lemon topping
Pro Tips Before You Start
Use cold butter – Ensures flaky pastry
Chill the dough twice – Prevents shrinkage while baking
Blind bake the crust – Keeps the base crisp
Bake until just set – A slight center wobble is perfect
Cool before slicing – Texture improves as it sets
How to Make Italian Lemon Mascarpone Tart
Step 1: Make the Pastry
Pulse butter and flour to crumbs. Add sour cream, pulse to form dough.
Shape, chill 20 mins. Roll into tart pan, prick base, chill 1 hour, then trim.
Step 2: Blind Bake
Preheat to 200°C (390°F).
Line crust with foil + weights.
Bake 15 mins, remove foil, bake 5 more.
Lower temp to 170°C (340°F).
Step 3: Make the Filling
Blend ricotta and mascarpone. Add sugar, eggs, lemon zest, and juice.
Mix smooth. Pour into shell, bake 30 mins until just set. Cool, then chill.
Step 4: Caramelize Lemon (Optional)
Heat water and sugar. When golden, add lemon slices.
Cook until coated. Cool on parchment, then decorate
What to Serve With Italian Lemon Mascarpone Tart
Fresh berries or mint – Adds contrast and color
Whipped cream – Lightens each bite
Espresso or tea – Elegant beverage pairing
Prosecco or Limoncello – For festive occasions
Variations / Substitutions
No mascarpone? – Use all ricotta or try cream cheese
Gluten-free crust – Use your favorite GF shortcrust pastry
No tart tin? – Use a springform pan with removable base
Top with powdered sugar – Simple and pretty alternative to lemon slices
Storage & Make-Ahead Tips
Refrigerate – Keeps well for 3–4 days
Make ahead – Best flavor and texture the next day
Freeze note – Filling is delicate; not ideal for freezing
Cover loosely – To avoid condensation on the surface
FAQs
Can I use store-bought crust?
Yes, a pre-made shortcrust or pastry shell will work in a pinch.
Is this tart very sweet?
It’s balanced—lightly sweet with a fresh lemon tang.
Do I need to blind bake?
Yes. It ensures a crisp base and prevents sogginess.
Can I skip the candied lemon slices?
Definitely. They’re a beautiful optional garnish.
Can I use bottled lemon juice?
Fresh is best for flavor and zest—but bottled works in a pinch.
Final Thoughts
This Italian Lemon Mascarpone Tart is a celebration of simple ingredients done right.
With a buttery crust, creamy filling, and citrusy zing, it’s a show-stopping dessert that’s surprisingly easy to make.
Slice, serve, and let the sunshine in—one bite at a time.
