Lemon Mascarpone Pudding

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 12 servings


1 (8-ounce) container mascarpone cheese
6ounces cream cheese, softened
1/4cup sugar
1/4cup sour cream
1tablespoon grated lemon rind
1teaspoon vanilla extract
1/4teaspoon lemon extract
1cup heavy cream, whipped
Lemon curd:
3 eggs
1 to 3cups fresh lemon juice
3/4cup sugar
4tablespoons unsalted butter, softened and cut
into small pieces
1tablespoon grated lemon rind
24 vanilla wafer cookies


  1. To prepare the filling, beat mascarpone, cream cheese, sugar, sour cream, lemon rind, and vanilla and lemon extracts in a large mixing bowl until smooth. Fold in whipped cream.
  2. To prepare the curd, whisk eggs, lemon juice and sugar in a stainless steel bowl over a pot of simmering water. Cook, whisking constantly, 10 minutes or until thick. Remove from heat and if necessary strain to remove any lumps. Whisk in butter and lemon rind; cover with plastic wrap and cool to room temperature.
  3. To prepare the crumbs, place cookies in a food processor; pulse to make fine crumbs.
  4. Layer curd, crumbs and filling in 12 (4-ounce) parfait glasses, using about twice as much filling as curd; repeat layers.

Note: To prepare this pudding in a souffle dish, melt 1⁄4 cup butter and add to cookie crumbs. Press mixture into the bottom of a 2-quart souffle dish. Bake 10 minutes in a 350F oven. Cool. Spoon prepared filling over crust, smooth top, cover with plastic wrap, and refrigerate until cold. Spread room temperature curd over top of filling.

Recipe by Peter Beck of Hawley, Mass.