Lemon Ricotta Pie Recipe
This Lemon Ricotta Pie Recipe is a fantastic choice. It features a light, custard-like texture and a very citrus inspired brightness.
Ingredients
- 2 cups of whole-milk ricotta cheese drained well.
- 3 large eggs at room temperature for the lift.
- 3/4 cup of granulated sugar for the sweetness.
- 1/2 cup of heavy cream for a silky texture today.
- 2 tablespoons of all-purpose flour for the set.
- 2 tablespoons of grated lemon zest for the smell.
- 1/4 cup of fresh lemon juice for the tart zing.
- 1 teaspoon of pure vanilla extract for flavor.
- 1/4 teaspoon of kosher salt to balance the sweet.
- 1 pre-baked 9-inch pie crust or Graham cracker base.
- Powdered sugar for a snowy dusting today.
Instructions
Preheating Your Oven
- Start by heating your oven to 350 degrees today. Place your pre-baked crust on a flat baking sheet for easy moving.
Drain the Ricotta Cheese
- Place the ricotta in a fine strainer for ten minutes. Removing the extra water makes the pie very thick and firm now.
Whisk the Fresh Eggs
- In a large bowl, whisk the eggs and granulated sugar. Do this for three minutes until the mix is very pale and fluffy today.
Fold in the Ricotta
- Add the drained cheese to the egg mix. Use your spatula to stir gently so you do not lose the airy bubbles now.
Add the Citrus Zest
- Stir in the lemon zest, lemon juice, and vanilla extract. The batter should look very yellow and smell like a garden today.
Mix in the Cream and Flour
- Whisk in the heavy cream and the flour slowly. Stir until the white powder just disappears into the creamy cheese now.
Bake the Custard Pie
- Pour the batter into the prepared crust. Bake for 45 minutes until the edges are golden and the center jiggles slightly today.
Cool and Dust with Sugar
- Let the pie cool fully on a wire rack for two hours. Sprinkle with powdered sugar before serving it cold now.
Notes
- Always drain the ricotta so the pie does not get very watery today.
- Use fresh lemons instead of the bottled juice for a much better zing.
- Do not overbake the pie or the top might crack and get very dry now.
- Use a springform pan if you want to serve the pie without the dish.
- Add a pinch of nutmeg for a much more traditional Italian flavor.
- Let the pie chill in the fridge overnight for a much better slice today.
- Use a Graham cracker crust for a much sweeter and crunchier base.