Mascarpone Whipped Cream Lemon Bars

Springtime is coming, though winter is loath to release her icy grip, and to help spur on thoughts of the upcoming seasonal change, I thought I’d bring to bear a favorite dessert of mine, lemon bars. These no-nonsense bars are all about the tartness of lemon, with a crunchy bar carrying their weight, almost perfect. But I wanted to elevate the lightness of them by adding an airy whipped cream and emphasize the crunch with some toasty coconut. I think I fell onto a fantastic dessert perfect for springtime (and EASTER)!

While perfecting this particular recipe during the seemingly endless taste testing, my wife’s highly specialized baking knowledge really helped refine the recipe. As the typical A-type, alpha male firefighter that I am, I’m sometimes impervious to criticism (constructive or not) on my work. But her unquestioned experience and refined palate helped to mold this recipe to what it is today. Thanks, girl!

Some after-the-fire critiques: There is a little bit of downtime with chilling and baking, so I’d suggest making this early in the day (which also gives the bars more time to set up). The mascarpone is added not only to boost flavor to the whipped cream, but to give it body so it holds up and doesn’t fall flat. In the video, I add the mascarpone and powdered sugar at the same time I added the heavy cream. I'd advise that you whip the heavy cream a good 30 seconds prior to adding the rest (as noted below in the recipe). Also in the video, the coconut got a little too toasty. A mild toasting will do just fine (as displayed in the final photo above). 

*Adapted from Cook’s Illustrated

Fuel

Crust

A/P Flour (1¾ Cup)

Powdered Sugar (⅔ Cup)

Cornstarch (¼ Cup)

Salt (1 tsp.)

Unsalted Butter (12 Tbs. or 1½ sticks at slightly cooler than room temp.)

Cooking Spray (or an additional Tbs. of Unsalted Butter for the parchment paper)

Filling

Lemon Zest (from 3-4 lemons)

Lemon Juice (1 Cup from 3-4 lemons)

Milk (Whole ½ cup)

Eggs (6 lightly beaten)

Sugar (1½ Cups)

A/P Flour (4½ Tbs.)

Salt (¼ tsp.)

Whipped Cream

Heavy Cream (1 cup chilled)

Mascarpone (6-8 ounces at room temp.)

Lemon Zest (from 1 lemon)

Powdered Sugar (2 Tbs.)

Salt (⅛ tsp.)

Coconut (1 cup, shredded)

Tools

Food Processor with steel blade

Hand Mixer

13” x 9” Baking Dish

Baking Sheet

Various Bowls

Parchment Paper

Whisk

Tactics

Crust

Preheat oven to 350°F with the rack in the middle position. Lightly butter the baking dish and line with one over-large sheet of parchment paper. Note: Use two parchment papers crosswise with butter in between if your parchment paper is not large enough to cover the dish with overlap for handles.

Place the flour, powdered sugar, cornstarch, and salt in the food processor and pulse to combine. Add the butter and then process to combine or until the mixture resembles coarse meal (and is a light yellow color). Pour into the prepared baking dish and using hands, press into an even ¼” layer that tapers to ½” tall on the sides (like a wave coming towards you from the shore). Place in the fridge for 30 minutes to solidify. Then immediately place into the oven and cook until golden, approximately 20-25 minutes. Reserve.

Reduce oven temp to 325°F.

Lemon Filling

While the crust is baking, whisk the eggs, sugar, and flour in a bowl until combined. Add the lemon zest, lemon juice, milk, and salt to blend. When the crust comes out, pour the lemon mixture over to cover, then place into the oven to bake for an additional 20-25 minutes or until the center is set (doesn’t giggle). Transfer to a wire rack (or your stovetop) to cool for 45-60 minutes.

Coconut

Place the coconut on the baking sheet and bake until slightly golden, 5-8 minutes. Reserve.

Whipped Cream

Place the heavy cream in a well-chilled bowl and whip for 30 seconds. Add the lemon zest, powdered sugar, mascarpone, and salt and mix until soft peaks are formed. Reserve.

To assemble the Lemon Bars

Place the whipped cream and smooth out a small layer over the lemon bar, then sprinkle with the toasted coconut to barely cover. Pull the lemon bar out of the baking dish and transfer to a cutting board. Carefully fold the parchment paper down. Using a knife or large pizza cutter, slice the bar into desired sizes. Eat immediately or store covered in the fridge for an additional 2-3 days. Indulge.