Ingredients:

  • 1.5 cups (180g) Graham cracker crumbs
  • 1/3 cup (65g) Granulated sugar
  • 6 tbsp (85g) Unsalted butter, melted and browned
  • 0.25 tsp Sea salt
  • 16 oz (450g) Cold Mascarpone cheese
  • 1 cup (120g) Powdered sugar, sifted
  • 1.5 cups (350ml) Heavy whipping cream, chilled
  • 2 tbsp Fresh lemon zest
  • 0.33 cup (80ml) Freshly squeezed lemon juice
  • 1 tsp Pure vanilla paste
  • 0.5 cup (120ml) Heavy cream for topping
  • 1 tbsp Powdered sugar for topping
  • Thin lemon wheels and fresh mint sprigs for garnish

Instructions:

  1. In a medium bowl, combine Graham cracker crumbs, granulated sugar, sea salt, and melted browned butter. Stir until the mixture resembles wet sand.
  2. Press the crumb mixture firmly into the bottom and 1 inch up the sides of a 9-inch (23cm) springform pan. Use a flat-bottomed measuring cup to compress the crust. Chill in the freezer for 15 minutes.
  3. In a small bowl, rub the fresh lemon zest into 1 cup of powdered sugar with your fingertips until the sugar is fragrant and damp.
  4. In a large chilled mixing bowl, beat the cold Mascarpone cheese with the lemon-infused powdered sugar until smooth. Do not over-mix to avoid breaking the fat emulsion.
  5. In a separate bowl, whip 1.5 cups of heavy cream and vanilla paste until stiff peaks form.
  6. Gently whisk the lemon juice into the mascarpone mixture. The acid will begin to thicken the proteins immediately.
  7. Using a spatula, gently fold the whipped cream into the mascarpone mixture in three batches, maintaining as much air as possible until no white streaks remain.
  8. Pour the filling into the prepared crust and smooth the top with an offset spatula. Cover and refrigerate for at least 6 hours (or overnight) to set.
  9. Before serving, whip the remaining 0.5 cup of heavy cream with 1 tablespoon of powdered sugar. Top the pie with the cream, lemon wheels, and mint sprigs.