Mix the room temperature mascarpone with the lime curd until smooth.

Add the Margarita mix and stir slowly until completely mixed.

Beat the whipping cream until soft peaks form.

Gently fold the whipped cream into the mascarpone mixture.

Grate lime and add one teaspoon lime peel to mascarpone mixture.

Add filling to piecrusts. Sprinkle top with additional grated lime peel and coarse salt.

Freeze until ready to serve