If you love desserts that feel like a warm hug on a plate, then this Lemon Ricotta Pie Recipe is absolutely for you. It’s delightfully creamy and fresh, balancing the bright citrus zing of lemon with the rich, silky texture of ricotta cheese. Every bite is a perfect harmony of sweet and tart, nestled inside a buttery, tender crust that makes it a truly unforgettable treat. Whether for a special occasion or a weekend indulgence, this pie will quickly become one of your go-to favorites you’ll want to share with everyone.
Ingredients You’ll Need
The beauty of this Lemon Ricotta Pie Recipe lies in how straightforward yet impactful the ingredients are. Each one plays a crucial role, from the crispness of the crust to the luscious lemon-ricotta filling that melts in your mouth.
- All-purpose flour (3 cups/360 grams): The backbone of our buttery crust, providing structure and tenderness.
- Powdered sugar (½ cup/60 grams): Adds a delicate sweetness and smoothness to the crust.
- Baking powder (½ teaspoon): Just enough to gently lift the crust without compromising its flakiness.
- Lemon zest (1 teaspoon): Brightens the crust with a subtle citrus aroma complementing the filling.
- Salt (½ teaspoon): Enhances the flavors and balances the sweetness.
- Unsalted butter (1 cup/226 grams): Chilled and diced, it gives the crust that irresistible flaky, melt-in-your-mouth texture.
- Eggs (2 for crust, 4 for filling): Bind the dough and enrich the filling with creaminess and structure.
- Whole-milk ricotta (32 ounces/905 grams): The star of the show, strained if watery to ensure a smooth, rich filling.
- Granulated sugar (¾ cup/150 grams): Sweetens the ricotta filling perfectly without overpowering the lemon notes.
- Lemon juice (1 teaspoon): Provides that essential sharp punch to brighten the filling.
- Almond extract (â…› teaspoon): A subtle hint that adds depth and rounds out the flavor beautifully.
- Egg wash (1 egg whisked with water): For a shiny, golden finish on the pie crust.
How to Make Lemon Ricotta Pie Recipe
Step 1: Prepare the Crust
Begin by mixing the all-purpose flour, powdered sugar, baking powder, lemon zest, and salt in a large bowl. Next, cut in the chilled unsalted butter until the mixture resembles coarse crumbs. Then, whisk 2 eggs and add them to the dry ingredients, stirring until the dough comes together gently. Avoid overworking it to keep the crust tender. Press the dough evenly into a 9-inch pie pan and place it in the refrigerator to chill for about 15 minutes while you prepare the filling.
Step 2: Make the Filling
In a large bowl, whisk together the ricotta, granulated sugar, 4 eggs, lemon juice, lemon zest, and almond extract until smooth and creamy. This is the heart of the Lemon Ricotta Pie Recipe—make sure your ricotta has been well drained to avoid a watery filling. The mixture should be luscious but not runny, which will give that perfect set texture once baked.
Step 3: Assemble and Bake
Pour the ricotta filling into the chilled crust, smoothing the top with a spatula. Brush the edge of the crust with the egg wash to encourage a golden finish. Bake in a preheated 350°F (175°C) oven for about 1 hour and 15 minutes, or until the filling is set and the crust glows a lovely golden brown. Allow the pie to cool completely on a wire rack before slicing to let the flavors meld beautifully.
How to Serve Lemon Ricotta Pie Recipe
Garnishes
A light dusting of powdered sugar and some fresh lemon zest sprinkled over the top adds a pretty touch and an extra burst of citrus fragrance. You can also add a few fresh berries or a dollop of whipped cream for contrast and added texture. These simple garnishes take your Lemon Ricotta Pie Recipe to the next level visually and in taste.
Side Dishes
This pie pairs wonderfully with a cup of hot tea or espresso for an afternoon treat. A simple green salad with a tangy vinaigrette can also balance the sweetness if you’re serving it as part of a larger meal. Its versatility makes it a delightful finish for everything from casual dinners to festive brunches.
Creative Ways to Present
Want to get fancy? Serve slices on pretty dessert plates alongside edible flowers or mint sprigs for an Instagram-worthy presentation. You can also make mini versions in tart pans for a charming bite-sized dessert at parties. No matter how you serve it, the Lemon Ricotta Pie Recipe shines with its elegant simplicity.
Make Ahead and Storage
Storing Leftovers
Once the pie has cooled, cover it tightly with plastic wrap or place it in an airtight container. It keeps well in the refrigerator for up to 4 days, maintaining that creamy, fresh flavor no matter when you enjoy the leftovers.
Freezing
If you want to save some for later, the pie can be frozen. Wrap it well in plastic and then foil to prevent freezer burn. Thaw overnight in the fridge before serving to preserve its texture and taste. Note that freezing might slightly soften the crust, but the filling will remain delicious.
Reheating
For a warm slice, reheat in a 325°F (160°C) oven for about 10–15 minutes. Avoid microwaving if possible, as that can change the texture of the ricotta filling. The pie tastes just as wonderful slightly chilled or at room temperature too.
FAQs
Can I use part-skim ricotta instead of whole-milk ricotta?
Whole-milk ricotta provides the creamiest, richest texture, but you can substitute part-skim if necessary. The pie might be a bit less creamy, but the flavor will still be delightful.
Do I have to strain the ricotta?
Yes, straining your ricotta if it’s watery helps prevent a soggy filling and ensures that dreamy, smooth consistency that makes this Lemon Ricotta Pie Recipe so special.
Can I make the crust gluten-free?
You can try a gluten-free flour blend, but results may vary when it comes to texture. For best results, stick to all-purpose flour as in the recipe or look for a trusted gluten-free pie crust recipe.
Is almond extract necessary?
While the almond extract is optional, it adds a subtle, nutty depth that pairs beautifully with lemon and ricotta. If you don’t have it, you can omit it, but your pie might miss a little extra warmth in flavor.
How do I know when the pie is done?
The filling should be set but still slightly jiggly in the center when you gently shake the pan. It will firm up more as it cools. The crust edges should be golden brown and inviting.
Final Thoughts
This Lemon Ricotta Pie Recipe is one of those recipes that feel like a personal gift you can’t wait to share. Its bright, tender filling wrapped in a buttery crust is pure joy in every bite. I encourage you to try making it at home—it’s simpler than it sounds and guarantees smiles all around. Once you’ve tasted it, this pie will become your new staple for celebrations or any time you need a little delicious sunshine on your dessert table.
Print
Lemon Ricotta Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
This classic Italian Ricotta Pie features a buttery, flaky crust filled with a creamy, slightly sweetened ricotta cheese filling, enhanced with hints of lemon and almond. Perfect as a dessert or a special occasion treat, this pie blends rich textures and delightful flavors into a comforting dish that serves 8.
Ingredients
For the Crust
- 3 cups (360 grams) all-purpose flour
- ½ cup (60 grams) powdered sugar
- ½ teaspoon baking powder
- 1 teaspoon lemon zest
- ½ teaspoon salt
- 1 cup (226 grams) unsalted butter
- 2 large eggs
For the Filling
- 32 ounces (905 grams) whole-milk ricotta, strained if very watery
- 3/4 cup (150 grams) granulated sugar
- 4 large eggs
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- â…› teaspoon almond extract
For the Egg Wash
- 1 egg whisked with a little water
Instructions
- Prepare the crust: In a large bowl, whisk together the all-purpose flour, powdered sugar, baking powder, lemon zest, and salt. Cut in the cold unsalted butter until the mixture resembles coarse crumbs. Add the 2 large eggs and mix until the dough comes together. Wrap the dough in plastic and refrigerate for at least 30 minutes.
- Preheat the oven and strain ricotta: Preheat your oven to 350°F (175°C). If your ricotta is watery, place it in a fine mesh sieve lined with cheesecloth to drain excess liquid for about 30 minutes. This ensures a creamy filling that isn’t too loose.
- Make the filling: In a large bowl, combine the strained ricotta, granulated sugar, 4 eggs, lemon juice, lemon zest, and almond extract. Mix well until smooth and creamy.
- Roll out and assemble the crust: On a lightly floured surface, roll out two-thirds of the dough to fit a 9-inch pie dish. Press the dough into the pie dish, trimming excess edges. Pour the ricotta filling into the crust. Roll out the remaining dough to create a lattice or solid top crust and place it over the filling. Seal the edges and trim any excess dough.
- Apply egg wash: Brush the top crust with the egg wash to achieve a golden, glossy finish once baked.
- Bake the pie: Bake in the preheated oven for about 1 hour and 15 minutes or until the crust is golden brown and the filling is set but still slightly jiggly in the center.
- Cool before serving: Remove the pie from the oven and allow it to cool completely on a wire rack. This helps the filling to set fully for clean slices.
Notes
- Straining the ricotta is essential to avoid a watery filling and achieve the right texture.
- You can substitute almond extract with vanilla extract if preferred.
- Allow the pie to cool completely before slicing to maintain its structural integrity.
- Store leftovers covered in the refrigerator for up to 3 days.
