Preheat oven to 350°F
Roll out pie crust on a lightly floured surface
Dip both sides of the Chicago Metallic Pie Crust Cutter into flour and cut 6 bottom crusts
Turn cutter over and cut 6 top crusts
Remove mini cut-outs
Repeat with additional pie crust
Line the Chicago Metallic Mini Pie Pan with bottom crusts
Set top crusts and cut-outs aside
In medium bowl, beat mascarpone cheese, sugar and 2 tablespoons lemon peel with electric mixer on low speed until blended
Add lemon juice, whipping cream and vanilla extract and beat until well blended
Add eggs and egg yolk, beating on low speed until combined
Spread filling evenly in chilled crust
Spoon 1 tablespoon of lemon mascarpone filling into each pie crust
Place 1 top crust over each and gently press crust edges into rim to seal
Optional: Place 1 mini cut-out in the center of each pie
Bake for 25-30 minutes. Pie crusts should be golden brown and filling should be set.
Cool for 1 hour and then chill for an additional hour
Serve pies with fresh whipped cream and strawberries, if desired