Lemon-Mascarpone Icebox Tarts

Southern Living
Lemon-Mascarpone Icebox Tarts Recipe
Photo: Jennifer Davick; Prop Styling: Heather Chadduck
These chilled, creamy pies are the dessert equivalent of a swimming hole--so refreshing you can't help but dive in.
Makes 6 servings


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2 2/3 cups butter cookie crumbs (about 1 1/2 [7.5-oz.] packages butter cookies)
1/3 cup butter, melted
1/4 cup powdered sugar
1/2 teaspoon almond extract
1 (14-oz.) can sweetened condensed milk
2 teaspoons lemon zest
1/2 cup fresh lemon juice
6 egg yolks
1 (8-oz.) container mascarpone cheese
Toppings: fresh berries, sliced peaches or plums, fresh mint or thyme sprigs


Hands-on: 30 Minutes
Total: 6 Hours, 20 Minutes

1. Preheat oven to 350°. Stir together first 4 ingredients; firmly press crumb mixture on bottom and up sides of 6 (3 3/4-inch) round tart pans with removable bottoms (about 6 Tbsp. per pan). Place tart pans on a baking sheet, and bake 10 to 12 minutes or until lightly browned. Cool on baking sheet on a wire rack completely (about 30 minutes).

2. Whisk together sweetened condensed milk and next 3 ingredients until well blended; whisk in mascarpone cheese just until blended. Spoon mixture into prepared tart shells.

3. Bake at 350° for 12 to 15 minutes or until almost set. (The centers will not be firm but will set up as they chill.) Cool completely on wire rack (about 1 hour). Cover and chill 4 hours. Arrange berries and fruit decoratively over tarts just before serving.

Note: We tested with Pepperidge Farm Chessmen Cookies.

Created date

May 2012