This lemon mascarpone cream filling is smooth, bright, and delicately rich. It combines the freshness of lemon with the soft, creamy texture of mascarpone, creating a filling that feels light yet indulgent. The balance between tangy citrus and gentle sweetness makes it ideal for layering cakes, filling tarts, piping into pastries, or serving on its own with fresh fruit.
Unlike heavy butter-based creams, this version stays silky and fresh, with a custard-like structure that holds its shape while remaining spoonably soft.
Ingredients
- 2 eggs
- 120 g sugar
- 10 g vanilla sugar or vanilla extract
- 60 g cornstarch
- 500 ml milk
- Zest of 1 lemon
- Juice of 1 lemon
- 90 g mascarpone cheese
Instructions
Prepare the custard base
In a medium saucepan, whisk the eggs, sugar, vanilla sugar, and cornstarch until completely smooth and free of lumps.
Add the milk
Slowly pour in the milk while whisking continuously. This helps keep the mixture smooth and prevents curdling.
Cook until thick
Place the saucepan over medium heat and cook, stirring constantly, until the cream thickens into a smooth, custard-like consistency. This usually takes 7 to 10 minutes.
Add the lemon
Remove the saucepan from heat. Stir in the lemon zest and freshly squeezed lemon juice until evenly combined.
Cool slightly
Let the cream cool for about 10 to 15 minutes, stirring occasionally to prevent a skin from forming on the surface.
Incorporate the mascarpone
When the mixture is warm but no longer hot, add the mascarpone cheese. Whisk or fold gently until the cream becomes smooth, glossy, and fully blended.
Chill
Cover the surface directly with plastic wrap and refrigerate for at least 1 hour before using. This allows the filling to set and develop its full flavor.
Nutritional Information (Approximate, per 100 g)
- Calories: 180 kcal
- Protein: 5 g
- Fat: 9 g
- Carbohydrates: 18 g
- Fiber: 0.2 g
- Sugar: 15 g
Why This Recipe Works
The cornstarch provides structure without heaviness, while eggs give the filling a smooth, custard-like body. Mascarpone adds richness and stability without overpowering the lemon. Using both lemon zest and juice ensures a bright, natural citrus flavor that stays fresh even after chilling.
Storage Tips
Store the lemon mascarpone cream in an airtight container in the refrigerator for up to 3 to 4 days. Before using, whisk briefly to restore its smooth texture. Serve chilled or at room temperature. Avoid reheating, as heat may cause the mascarpone to separate.
The cream can be frozen for up to one month. Thaw overnight in the refrigerator and whisk gently before use.
Ways to Use This Filling
- Fill tart shells or shortcrust pastry
- Layer between sponge cakes or lemon cakes
- Pipe into éclairs or cream puffs
- Serve in dessert glasses with berries and crushed biscuits
- Use as a filling for crepes or pastry rolls
This lemon mascarpone cream filling is versatile, elegant, and easy to prepare. Its fresh citrus flavor and creamy texture make it a reliable choice for both everyday desserts and special occasions. Once you try it, it quickly becomes a staple filling you return to again and again.
