Preparation Steps

• Grease an 8 or 9-inch pie pan and preheat oven to 325°F (163°C).
• Place graham crackers in a food processor or crush in a plastic bag with a rolling pin.
• Combine graham cracker crumbs, sugar and melted butter in a medium bowl and mix until combined.
• Press the crumb mixture evenly into the bottom and up the sides of the pie pan, then bake for 8-10 minutes. Set aside to cool.
• In a medium bowl combine the sweetened condensed milk, lemon juice and lemon zest. Set aside.
• In another large bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until very stiff peaks form.
• Add the mascarpone cheese to the whipped cream and whip on medium speed just until combined. Then continue gently folding together until well combined.
• Add about 1/3 of the lemon mixture to the whipped cream and gently fold to combine.
• Add the remaining lemon mixture and gently fold to combine.
• Add a little yellow icing color or food coloring, if desired.
• Add the filling mixture to the cooled pie crust and refrigerate until firm, 4-5 hours.
• Add all four whipped cream ingredients to a mixer bowl and whip until stiff peaks form.
• Top the pie with some lemon slices and mint leaves. Pipe swirls of whipped cream around the edge.
• Refrigerate until ready to serve.