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.