Lemon Ricotta Pie
Bright, luscious, and irresistibly creamy, this Lemon Ricotta Pie is a dessert lover’s dream with its velvety texture and zesty citrus flavor. Featuring a buttery, homemade crust and a rich filling made with ricotta and cream cheese, this pie is delicately flavored with freshly squeezed lemon juice and fragrant lemon zest for a refreshing twist. Perfectly balanced between sweet and tangy, it’s baked to golden perfection, chilled for a melt-in-your-mouth experience, and finished with a light dusting of powdered sugar for an elegant presentation. Whether served at a spring gathering, holiday dinner, or simply as a sweet treat, this easy-to-make pie will brighten any table. If you’re craving a citrusy dessert that’s as stunning as it is scrumptious, this Lemon Ricotta Pie is a must-try recipe!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 0.75 cups unsalted butter, cold and diced
- 1 units large egg
- 16 oz ricotta cheese
- 8 oz cream cheese, softened
- 0.75 cups granulated sugar
- 3 units large eggs
- 2 tbsp lemon zest, finely grated
- 0.25 cups lemon juice, freshly squeezed
- 1 tsp vanilla extract
- 2 tbsp powdered sugar (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the all-purpose flour and 0.5 cups of granulated sugar.
Cut the cold, diced butter into the mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
Add one beaten egg and mix until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for 20 minutes.
Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Press the dough into the dish and trim excess. Poke the base lightly with a fork and set aside.
In another large bowl, beat together the ricotta cheese, cream cheese, and 0.75 cups of granulated sugar until smooth and creamy.
Add the 3 eggs, one at a time, beating well after each addition.
Fold in the lemon zest, lemon juice, and vanilla extract until fully incorporated.
Pour the ricotta filling into the prepared crust, spreading it evenly.
Bake in the preheated oven for 55-60 minutes, or until the filling is set and slightly golden on top. The center should jiggle slightly but not be liquid.
Remove from the oven and let cool to room temperature. Then refrigerate the pie for at least 2 hours or until fully chilled.
Before serving, dust the top with powdered sugar if desired. Slice and enjoy!
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 179 mg | 8% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 34.9 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 168 mg | 13% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 160 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
