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Community Recipe
from [JanetDMiller]
Lemon Marscarpone Icebox Tarts

Lemon Marscarpone Icebox Tarts

  • Yield: 6 servings
  • Prep time:30 Minutes
  • Total time:6 Hours, 20 Minutes


  • 2.66 cup(s) butter cookie crumbs (about 1.5 packages)
  • 0.33 cup(s) butter melted
  • 0.25 cup(s) powdered sugar
  • 0.5 teaspoon(s) almond extract
  • 1 can(s) sweetend condensed milk
  • 2 teaspoon(s) lemon zest
  • 0.5 cup(s) fresh lemon juice
  • 6 egg yolks
  • 1 container(s) mascarpone cheese


I. 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.

8, 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 I hour). Cover and chill

4 hours. Arrange berries and

fruit decoratively over tarts

just before serving.

NOTE: We tested with

Pepperidge Farm Chessmen


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Lemon Marscarpone Icebox Tarts recipe