(Crostata al Limone)
2 CUPS GRAHAM CRACKER CRUMBS
½ CUP BUTTER – melted
½ CUP GROUND ALMONDS
½ CUP HEAVY CREAM
1 ½ CUPS MASCARPONE CHEESE
½ CUP SUGAR
1/3 CUP GREEK YOGURT – not low-fat
½ TBS FRESHLY SQUEEZED LEMON JUICE
ZEST OF ONE LEMON
Combine the cookie crumbs, butter and ground almonds in a medium bowl. Grease and flour a 8-inch cake, an 8-inch springform pan or an 8-inch deep dish pie plate. Place two-thirds of the crumb mixture on the bottom of the pan, even out and press down to form the crust. Place in refrigerator for about 30 minutes.
While the crust is chilling, make the filling. In a medium bowl, whip the heavy cream until stiff peaks form.
Add the mascarpone cheese, sugar and yogurt and beat at medium speed until all is well combined. Add the lemon juice and zest and beat until all is well mixed in. Scrape down the sides of the bowl and fold in the whipped cream.
Remove the crust from the refrigerator and add the filling. Smoothing the top when finished but do not pack down. Sprinkle the remaining crumb mixture scattering them evenly over the top of the filling. Refrigerator for at least 6 hours before serving.
Note: This is a delicious summer dessert and so perfect in the hot weather because you never have to turn on your oven and the dessert is light and refreshing.