Small-Batch Lemon Mascarpone Pots
These lemon mascarpone pots are a soft, creamy dessert made with egg yolks and mascarpone cheese, designed as a small-batch treat for one or two servings. Bright lemon and gentle vanilla flavor come through in a custard baked in a water bath for a silky, spoonable finish.
This recipe is convenient when you want a small dessert without fuss. It uses familiar ingredients and simple steps that don’t need a lot of standing or stirring.
The result is a smooth, soft pot per person with bright lemon and a silky mascarpone texture. For a different gentle dessert try a small vanilla panna cotta or a soft ricotta and honey custard.
Ingredients You’ll Need
- 2 large egg yolks
- 3.5 oz (100 g) mascarpone cheese, room temperature
- ½ cup (120 ml) heavy cream
Also needed: 2 tbsp granulated sugar (or 1½ tbsp to reduce sweetness), 2 tbsp whole milk, 1 tsp lemon zest, 1 tsp lemon juice, ½ tsp vanilla extract and a pinch of salt. Serve with soft fruit compote or very soft berries if you like.
Step-by-Step Recipe
- Preheat oven to 325°F (160°C). Whisk 2 egg yolks with sugar until smooth and pale. Warm cream and milk until steaming, then temper the yolks by whisking a little warm cream into them before combining everything back in the pan.
- Remove from heat and whisk in mascarpone, lemon zest, lemon juice, vanilla and a pinch of salt until smooth; strain if needed. Pour the custard into two 4–6 oz ramekins placed in a baking dish and add hot water to come halfway up the ramekins.
- Bake 22–30 minutes until edges are set and centers still jiggle slightly. Cool on a rack 30 minutes, then chill at least 2 hours. Serve cold with extra lemon zest or soft fruit compote.
Tips and Easy Variations
Texture tips
- Avoid overbaking so the center stays soft and spoonable.
- If the mixture has lumps, strain it through a fine sieve for a silky finish.
- Let pots chill fully for the best set and mouthfeel.
Lighter and lower sugar
- Use 3 tbsp cream + 2 tbsp milk or replace some cream with milk to reduce richness.
- Reduce sugar to 1½ tbsp or use a cooking-safe sugar substitute to taste.
- Follow any medical advice about fat or sugar adjustments for your diet.
Flavor swaps
- Swap lemon zest for orange for a sweeter citrus note.
- Add a pinch of ground cardamom for warmth.
- Replace mascarpone with softened cream cheese if needed, noting a firmer texture.
Quick reminders
- Temper the yolks slowly to avoid scrambling.
- Use a water bath to bake gently and evenly.
- Chill at least 2 hours for best texture before serving.
Storage and Leftovers
Fridge
Cover and store in the refrigerator for up to 3 days; for best texture eat within 48 hours.
Freezer
Do not freeze — freezing changes the smooth custard texture and can make it grainy.
Reheating
These are best served cold; if too firm from chilling, let sit at room temperature 10–15 minutes before serving rather than reheating.
Conclusion
Try these lemon mascarpone pots for a small, gentle dessert that’s simple and satisfying. The recipe is built for small portions and yields a smooth, soft texture with bright lemon notes.
They are easy to adapt for lower fat or lower sugar needs and pair beautifully with soft fruit compote or very soft berries for an elegant finish.
FAQ
Can I make these without eggs?▶
This recipe relies on egg yolks for the custard structure. For an egg-free version, try a small panna cotta recipe made with gelatin or a vegetarian gelling alternative.
How can I tell when they are done?▶
They are done when the edges are set and the center still jiggles slightly when you gently shake the ramekin; the custard will firm up as it chills.
