Lemon Mascarpone

• 1/2 recipe Lemon Curd (page 86)
• 50 g mascarpone cheese (1/4 cup)

1. Put the lemon curd in the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed to smooth it out a bit, about 30 seconds; scrape down the sides of the bowl with a spatula as necessary.
2. Add the mascarpone cheese and mix on low speed until just combined.
3. You may need to mix the mascarpone in with a spatula at the very end to make sure it is evenly distributed without overmixing it.
4. Use immediately, or store in an airtight container in the fridge for up to 1 week.

lemon curd, mascarpone cheese

Taken from www.epicurious.com/recipes/food/views/lemon-mascarpone-382416 (may not work)