🍋✨ Italian Lemon Ricotta Pie
A classic Italian treat with a buttery, slightly sweet crust and a light, citrusy ricotta filling. The lemon adds brightness while the ricotta keeps it smooth and creamy. Perfect for Easter, spring gatherings, or anytime you want a taste of Italy in your kitchen.
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- ½ cup unsalted butter, chilled and cubed
- 1 egg yolk
- 1–2 tbsp cold water
For the Filling:
- 2 cups whole milk ricotta cheese (drained if watery)
- ¾ cup granulated sugar
- 3 large eggs
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- Pinch of salt
Instructions
1. Prepare the crust:
- In a bowl, combine flour and sugar.
- Cut in the butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Add egg yolk and 1 tbsp cold water. Mix gently until dough comes together (add more water if needed).
- Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Preheat oven & roll out crust:
- Preheat oven to 350°F (175°C).
- On a lightly floured surface, roll out the dough and fit it into a 9-inch pie dish.
- Trim excess and prick the base with a fork.
3. Make the filling:
- In a large bowl, whisk ricotta and sugar until smooth.
- Add eggs one at a time, whisking well.
- Mix in lemon zest, lemon juice, vanilla, flour, and salt until fully combined.
4. Assemble & bake:
- Pour filling into prepared crust.
- Bake for 45–55 minutes, or until the center is set but slightly jiggly.
- Cool completely, then refrigerate for at least 2 hours before serving.
Notes
- For an extra smooth filling, blend the ricotta in a food processor before mixing.
- Drain ricotta well if it’s too watery, or the pie may not set properly.
- Dust with powdered sugar before serving for a pretty finish.
Tips
- Chill the dough fully to prevent shrinking while baking.
- Use Meyer lemons if available — they’re sweeter and less tart.
- Serve with fresh berries for a beautiful presentation.
Servings
Serves 8 slices.
Nutritional Info (per slice, approx.)
- Calories: 290
- Protein: 9g
- Fat: 15g
- Carbs: 30g
- Sugar: 17g
- Sodium: 130mg
Benefits
- Protein-rich from ricotta and eggs.
- Citrus boost from fresh lemon — rich in vitamin C.
- Elegant but simple — perfect for special occasions without complicated steps.
Q & A
Q: Can I use store-bought pie crust?
A: Yes, it saves time, though homemade gives a richer flavor.
Q: How long will it keep?
A: Store covered in the fridge for up to 4 days.
Q: Can I freeze it?
A: Yes — wrap slices tightly and freeze for up to 1 month. Thaw in the fridge before serving.