Preheat oven to 350°F. Beat eggs in
large bowl; add flour and sugar. In separate bowl, combine
buttermilk, melted butter, vanilla extract, almond extract,
lemon zest, and Mascarpone cheese. Add to the egg mixture,
beating until smooth. Pour into pie shells; sprinkle tops
lightly with nutmeg. Bake for 20 min. Reduce heat to 325°F.
Loosely tent pies with foil. Bake for 20 min. more, or until
surface is golden brown and center is set. Whip cream to
soft peaks; stir in sugar; whip to stiff peaks. Serve atop
pie slices. Makes two 9-in. pies or sixteen 4-in. tarts.