Q: Can I make this tart in advance?

A: Yes, it’s ideal for prepping the day before serving.

Q: Is there a substitute for mascarpone?

A: Full-fat cream cheese can be used, but the flavour and texture will be firmer.

Q: Can I use store-bought crust?

A: Absolutely — a ready-made graham cracker crust will work fine.

Q: Is it safe to eat without baking the filling?

A: Yes — there are no raw eggs, and the filling is stabilised with cream and lemon juice.

Q: Can I freeze this tart?

A: You can, but the texture may change slightly. Best served fresh.

Q: Can I use other citrus fruits?

A: Yes — orange or lime can be used for a twist on flavour.

Q: Why is my filling runny?

A: It may not have chilled long enough or was overmixed. Chill overnight if needed.

Q: Can I make it gluten-free?

A: Use gluten-free biscuits for the crust.

Q: Can I double the recipe?

A: Yes — just use a larger tart pan or make two separate tarts.

Mascarpone- og citroncremetærte med smøragtig kikseskorpe

Mascarpone and Lemon Cream Tart with Buttery Biscuit Crust

Rated 5.0 stars by 1 users

Cuisine

European

Servings

Prep Time

20 minutes

Cook Time

4 hours

Calories

420

Mascarpone is one of those luxurious ingredients that instantly elevates a dessert, and this lemon cream tart is a perfect showcase. Light yet decadent, silky but structured, it delivers both richness and brightness in every forkful.

The combination of lemon juice, lemon zest, and creamy mascarpone is like a warm sunny day in edible form — vibrant, refreshing, and just indulgent enough.

The tart features a crisp, buttery biscuit base that adds contrast and crunch. The filling doesn’t require any cooking, making it perfect for warmer months when you want something chilled and elegant. Whether you serve it after a casual dinner or at a summer celebration, it’s sure to impress. You can dress it up with fresh berries, a dusting of powdered sugar, or candied lemon peel.

With minimal ingredients and no-fuss preparation, this tart is a celebration of simple, seasonal ingredients — and mascarpone’s unmatched creaminess.

Image of Mascarpone and Lemon Cream Tart with Buttery Biscuit Crust

Ingredients

For the crust

200g digestive biscuits or graham crackers, crushed
100g unsalted butter, melted

For the filling

250g mascarpone cheese
200ml double cream (heavy cream)
100g powdered sugar
Zest and juice of 2 lemons
1 teaspoon vanilla extract

Optional topping

Fresh berries or candied lemon peel

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Directions

Preheat oven to 180°C (350°F). Mix crushed biscuits and melted butter until combined. Press into the base and sides of a 9-inch tart tin. Bake for 10 minutes. Let cool completely.
In a bowl, beat mascarpone until smooth. Add double cream, powdered sugar, lemon zest and juice, and vanilla. Whisk until light and thickened.
Spoon filling into cooled crust, spreading evenly.
Chill for at least 4 hours, preferably overnight, until set.
Top with berries or lemon peel before serving.

Nutrition

Serving Size: 1
per serving: Calories; 420

Amount/Serving % Daily Value

Fat: 28 grams; 36%
Saturated Fat: 17 grams; 85%
Cholesterol: 80 milligrams; 27%
Sodium: 170 milligrams; 7%
Carbs: 32 grams; 12%
Protein: 5 grams
Sugar: 18 grams
Fiber: 1 grams; 4%

Tips til en perfekt mascarponetærte

Brug fuldfed mascarpone for den glatteste tekstur.
Overbeat ikke cremen - stop, når den danner bløde toppe.
Lad skorpen køle helt af før påfyldning for at forhindre smeltning.
Frisk citronsaft tilføjer smag og hjælper med at tykne fyldet.
Afkøl natten over for det bedste resultat, der kan skæres i skiver.
Skræl citroner før saftdannelse for at undgå rod.
Brug en tærteform med aftagelig bund for nem servering.
Spring ikke vaniljen over - den tilføjer dybde til fyldet.
For ekstra glød bør du pensle toppen med en smule varm abrikosmarmelade.
Opbevares tildækket i køleskabet i op til 3 dage.

Server den med forslag

En kande Earl Grey eller myntete
Friske hindbær eller blåbær
Flødeskum eller creme fraîche
Iskaffe eller espresso
Mousserende vin eller en let Prosecco
Kandiseret citronskal
Pistacienødder
Sandkager på siden
Støvning af pulveriseret sukker
Vaniljeis

FAQ'er

Q: Kan jeg lave denne tærte på forhånd?
A: Ja, den er ideel til at forberede dagen før servering.

Q: Er der en erstatning for mascarpone?
A: Fuldfed flødeost kan bruges, men smagen og konsistensen bliver fastere.

Q: Kan jeg bruge butikskøbt skorpe?
A: Absolut - en færdiglavet graham cracker skorpe vil fungere fint.

Q: Er det sikkert at spise uden at bage fyldet?
A: Ja — der er ingen rå æg, og fyldet er stabiliseret med fløde og citronsaft.

Q: Kan jeg fryse denne tærte?
A: Du kan, men teksturen kan ændre sig lidt. Serveres bedst frisk.

Q: Hvor længe holder den sig i køleskabet?
A: Op til 3 dage, dækket.

Q: Kan jeg bruge andre citrusfrugter?
A: Ja – appelsin eller lime kan bruges til et twist på smagen.

Q: Hvorfor løber mit fyld?
A: Den har muligvis ikke kølet længe nok eller var overblandet. Afkøl natten over, hvis det er nødvendigt.

Q: Kan jeg gøre det glutenfrit?
A: Brug glutenfri kiks til skorpen.

Q: Kan jeg fordoble opskriften?
A: Ja - brug bare en større tærteform eller lav to separate tærter.

Chef's Recommendation

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