Bring all the ingredients together, knead till it forms a dough.
Press the dough in the pie form and place in the oven for 10 minutes.
Set aside to cool.
Preparation method for lemon curd
In a heat resistant bowl whisk lemon juice, eggs and monkfruit sweetener.
Place the bowl over a saucepan of simmering water (au bain marie). Whisk the mixture constantly until thickened. Your thermometer should register 140°F/60°C that usually takes me 7 min, but it can differ on every stove.(When ready, it should coat the back of a spoon.)
Remove from the heat and keep stirring. Add chunks of butter and lemon zest.
Place bowl in iced or cold water. Stir to cool down.
Pour the lemon custard on the pie crust and place it in the fridge. For best result, allow the pie to chill for 1-2 hours, or overnight.
Preparation Method for mascarpone cream topping
In a bowl whisk heavy whipping cream, sugar replacement and vanilla until soft peaks begin to form.
Gently stir in the mascarpone.
Place in a piping bag and set in the fridge to chill.