Lemon Curd & Mascarpone Pie (No-Bake Filling)

A bright, floral, and silky pie that captures the essence of spring in every bite.

It begins with a golden graham cracker crust, infused with finely ground pistachios, fragrant cardamom, and a touch of Earl Grey tea leaves. Once baked and cooled, the crust becomes the perfect base for a luscious, no-bake filling.

The filling is a delicate blend of whipped mascarpone and cream, gently scented with rose water and infused with steeped Earl Grey. Light, airy, and subtly floral, it brings a creamy contrast to the crisp crust.

A glossy layer of silky lemon curd is spread over the top, adding a bright, tangy finish. The pie is then garnished with crushed pistachios and fresh mint leaves for colour, crunch, and a final aromatic note.

Slice, serve, and savor the season—this pie is pure poetry.

Prep Time

30 minutes

Cook Time

25 minutes

Servings

8-10 Slices

Ingredients

• 1 ¾ cups graham cracker crumbs (about 14 crackers)
• ¼ cup pistachios, ground
• 2 tablespoons granulated sugar
• ½ teaspoon ground cardamom
• 1 tablespoon finely ground Earl Grey tea leaves
• 7 tablespoons unsalted butter, melted
• 8 ounces mascarpone cheese, softened
• 1 cup heavy whipping cream
• ⅓ cup powdered sugar, sifted
• 1 tablespoon Earl Grey tea, steeped in ¼ cup hot water (cooled)
• 1 teaspoon rose water (optional)
• ½ cup granulated sugar
• Zest of 3 lemons
• ½ cup fresh lemon juice (about 2-3 lemons)
• 3 large eggs, room temperature
• ⅛ teaspoon fine sea salt
• ¼ cup unsalted butter, room temperature
• ¼ cup pistachios, chopped
• Optional: fresh mint leaves or edible flowers

Directions

1. Cut a 16-inch piece of parchment paper. Flip the 9” cake pan upside down and centre the parchment over it.
2. Make diagonal cuts every 2 inches from the edge of the parchment to the rim.
3. Place the pan upright and tuck the parchment inside, ensuring it lines the bottom and sides.
4. Preheat oven to 350°F (175°C) for baking the crust for added crunch and structure.
5. In a food processor or medium bowl, mix graham cracker crumbs, ground pistachios, sugar, cardamom, and finely ground Earl Grey tea.
6. Stir or add in melted butter and mix until the crumbs resemble wet sand.
7. Press the mixture firmly into the bottom and 1 ½ inches up the sides of the pan.
8. Bake for 8-10 minutes until golden brown, then cool completely.
9. Steep the Earl Grey tea leaves in ¼ cup hot water for 3-5 minutes. Strain and let cool completely.
10. In a large bowl, beat mascarpone cheese until smooth using a hand or stand mixer.
11. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
12. Gently fold 1 tablespoon of the steeped tea and rose water (if using) into the whipped cream.
13. Fold the whipped cream mixture into the mascarpone until smooth.
14. Spread evenly over the prepared crust and refrigerate for 3-4 hours.
15. In a 2-quart saucier or saucepan, combine sugar and lemon zest, rubbing them together with your fingers to release the lemon oils.
16. Add lemon juice and stir until the sugar dissolves.
17. In a separate bowl, whisk eggs and salt.
18. Whisk the egg mixture into the lemon-sugar mixture.
19. Cook over low heat, whisking constantly, until the mixture reaches 170°F (about 10-15 minutes). The curd should thicken to a custard-like consistency.
20. Remove from heat and strain through a fine sieve into a bowl with the butter.
21. Whisk until smooth, then let cool to room temperature.
22. Spread cooled curd evenly over the mascarpone layer and chill for 3-4 hours, or ideally overnight.
23. Sprinkle chopped pistachios over the set lemon curd.
24. Carefully lift the pie out using the parchment paper.
25. Garnish with fresh mint leaves or edible flowers for a vibrant finish.
26. Slice and enjoy! Keep refrigerated until serving.