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COMBINE flour, salt, and sugar in the bowl of your stand mixer, or knead the dough by hand. CUT the cold butter into cubes and add them one by one and keep on mixing at medium speed.
The dough will look crumbled, but that's exactly what we want. Add the egg yolk and 1 tablespoon of ice-cold water. GRATE the lemon and add it to the dough along with 1 tablespoon of lemon juice.
WRAP the dough ball with cling film and refrigerate for about 1 hour.
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. COAT the pie dish with butter and get the dough from the fridge. DUST your work surface and rolling-pin with flour and roll out the dough.
Use the rolling pin to transfer the dough to the pie dish and to trim off the excess dough. Use a fork to create a few small holes in the bottom.
PLACE a piece of parchment paper on top of the bottom and then add the blind baking beans. BAKE the pie crust for about 20 minutes, or until beautifully golden brown.
PLACE on a cooling rack and let it cool off.
Now for the filling. WHIP the cream until it's very stiff. Use a whisk to loosen up the mascarpone cheese and carefully combine the cream and mascarpone. ADD juice of half a lemon and about 4 tablespoons condensed milk.
Add the filling to the cooled-off pie crust and let it get more firm in the fridge for about an hour. Top it off with as many fresh raspberries as you like.
DUST powdered sugar on top and garnish with mint leaves if you like and enjoy! You can also use this recipe for mini pies, the same way as our mini orange pies recipe.