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  • 1 22-ounce can MUSSELMAN’S® Lemon Crème Pie Filling
  • 3 Tablespoons agave nectar
  • 3 Tablespoons limoncello liqueur
  • 1 7.05-ounce package Ladyfingers (about 24 cookies)
  • ½ cup cream
  • 1 cup mascarpone cheese (at room temperature)
  • 1 teaspoon lemon zest
  • cup marshmallow creme


  1. Step 1
    Spray an 8x8 pan with nonstick spray. Spoon one cup of lemon pie filling in the bottom of the pan.

  2. Step 2
    Mix the agave necter and liquor. Dip 12 lady fingers in the liquid mixture and press into the lemon filling.

  3. Step 3
    In a medium bowl beat together cream, mascarpone, lemon zest, and marshmallow creme until soft peaks form. Beat in remaining lemon pie filling. Set aside.

  4. Step 4
    Top the ladyfingers with half of the cream mixture. Repeat with another layer of dipped lady fingers, and top with remaining creme mixture.

  5. Step 5
    Chill dessert for 2 hours. garnish with lemon zest or lemon slices.

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