If you’ve been searching for the perfect dessert to brighten up your table, this Lemon Ricotta Pie Recipe is the answer. Bursting with fresh lemon brightness and the creamy, tangy charm of ricotta cheese, this pie strikes a beautiful balance between lightness and rich indulgence. Its crisp crust gently envelops a luscious, velvety filling that’s refreshing enough for warm days yet comforting for cooler nights. Whether it’s a casual family dinner or a special celebration, this pie is sure to become a beloved classic in your dessert repertoire.
Ingredients You’ll Need
Every ingredient in this Lemon Ricotta Pie Recipe plays a crucial role, blending simple pantry staples with fresh flavors to create a dessert that’s as delightful to savor as it is to make. From the smooth ricotta to the zesty lemon, each component adds a layer of taste, texture, or aroma that makes this pie truly unforgettable.
- All-purpose flour (3 cups/360 grams): The foundation for your flaky, tender pie crust that holds the filling perfectly.
- Powdered sugar (½ cup/60 grams): Adds gentle sweetness and keeps the crust crumbly without being gritty.
- Baking powder (½ teaspoon): Provides just enough lift to give the crust a delicate crumb.
- Lemon zest (1 teaspoon): Infuses the dough with a fresh citrus aroma that hints at the flavors to come.
- Salt (½ teaspoon): Balances sweetness and enhances all the other flavors in the crust.
- Unsalted butter (1 cup/226 grams): The secret to a rich, flaky crust with a silky mouthfeel.
- Large eggs (2 for crust, 4 for filling): Bind the crust and create a smooth, custard-like texture in the filling.
- Whole-milk ricotta (32 ounces/905 grams): The star ingredient offering creamy richness and a mild tanginess.
- Granulated sugar (¾ cup/150 grams): Sweetens the filling beautifully without overpowering the freshness of the lemon.
- Lemon juice (1 teaspoon): Provides a bright acidic punch to balance the ricotta’s creaminess.
- Almond extract (⅛ teaspoon): Adds a subtle nutty warmth that complements the lemon flavor perfectly.
- Egg wash (1 egg whisked with water): Gives the crust a gorgeous golden sheen after baking.
How to Make Lemon Ricotta Pie Recipe
Step 1: Prepare the Crust
Start by whisking together the flour, powdered sugar, baking powder, lemon zest, and salt in a large bowl. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Beat in two eggs and gently bring the dough together. Chill this dough for at least 30 minutes so it firms up and is easier to roll out, setting the foundation for that perfect crust.
Step 2: Roll and Shape the Crust
Once chilled, roll the dough out evenly on a lightly floured surface. Press it into your pie pan or tart tin, making sure to cover the edges evenly. Trim any excess dough hanging over the sides. Pop the crust back into the fridge to chill again while you prepare the filling. This extra step helps keep the crust from shrinking during baking.
Step 3: Make the Filling
In a large mixing bowl, combine the whole-milk ricotta, granulated sugar, four eggs, lemon juice, lemon zest, and almond extract. Whisk until smooth and creamy. The ricotta should be thick and not watery; if needed, strain it beforehand to avoid a soggy pie. This filling is where the magic happens—creamy, slightly tangy, and sweet with a delicate hint of almond and lemon zest.
Step 4: Assemble and Bake
Pour the luscious ricotta filling into the chilled crust and smooth the top with a spatula. Brush the edges of the crust with your egg wash to ensure a stunning golden color once baked. Bake in a preheated oven at 350°F (175°C) for about 55-60 minutes or until the filling is set with a slight jiggle in the center and the crust is beautifully browned.
Step 5: Cool and Serve
Let the pie cool completely on a wire rack, allowing the filling to firm up even more. Refrigerate for at least a few hours before slicing so every bite holds its shape and the flavors meld perfectly.
How to Serve Lemon Ricotta Pie Recipe
Garnishes
Fresh garnishes take this pie from delicious to stunning. Sprinkle extra lemon zest or a light dusting of powdered sugar right before serving for a delicate finish. Thinly sliced candied lemon peels or a few sprigs of fresh mint also add visual appeal and a fragrance that complements the citrus notes wonderfully.
Side Dishes
This pie is a fantastic dessert after a light meal. Pair it with a simple mixed greens salad with a citrus vinaigrette for a bright contrast or serve alongside a scoop of vanilla bean ice cream to bring a creamy, cold element that harmonizes beautifully with the warm, zesty filling.
Creative Ways to Present
For a special occasion, slice the pie into neat wedges and serve on dessert plates garnished with edible flowers or thin lemon twists. You could also serve individual mini versions baked in tart pans for a charming presentation. Adding a drizzle of honey or a dollop of whipped cream adds both sweetness and an elegant touch.
Make Ahead and Storage
Storing Leftovers
Store any uneaten pie tightly covered in the refrigerator for up to 3 days. Because of the dairy-rich filling, keeping it chilled maintains freshness and prevents spoilage. Leftovers often taste even better the next day once the flavors have had time to meld.
Freezing
If you want to enjoy this Lemon Ricotta Pie Recipe later, wrap the cooled pie tightly in plastic wrap and then foil before freezing. It can be frozen for up to 1 month. To serve, thaw overnight in the refrigerator and give a gentle refresh in the oven if desired.
Reheating
For a freshly baked warm experience, reheat slices gently in a low oven or toaster oven at 300°F (150°C) for about 10 minutes. Avoid microwaving if possible, as it can make the crust soggy and the filling rubbery—this pie shines brightest with a crisp crust and creamy texture.
FAQs
Can I use part-skim ricotta for this pie?
While whole-milk ricotta gives the creamiest texture and best flavor, you can use part-skim ricotta if needed. Just be sure to strain any excess liquid to avoid a watery filling and consider adding a bit more sugar if you prefer a sweeter pie.
What can I substitute for almond extract?
If almond extract isn’t your favorite or you have allergies, pure vanilla extract works as a great substitute. It provides warmth and depth without overpowering the lemon in this delightful Lemon Ricotta Pie Recipe.
How do I prevent the crust from getting soggy?
Chilling the crust before filling, using a thick, well-strained ricotta, and baking long enough to set the filling all help keep the crust crisp. You can also blind bake the crust for 10 minutes before adding the filling as an extra precaution.
Is this pie served warm or cold?
This pie is typically served chilled or at room temperature after it has fully set, allowing the flavors to meld and the filling to firm up for the best texture and taste experience.
Can I make this Lemon Ricotta Pie Recipe vegan?
To veganize this pie, you’d need to replace the ricotta with a plant-based alternative, use vegan butter and egg substitutes. While it’s possible, the texture and flavor will differ, so experimenting with vegan ricotta blends and thickeners is key for success.
Final Thoughts
This Lemon Ricotta Pie Recipe is such a treasure—simple ingredients coming together to create a dessert that feels effortlessly elegant and wonderfully comforting. Once you try it, I bet it will earn a permanent spot in your baking lineup, delighting friends and family with every bite. Don’t hesitate to give it a go, and enjoy every chance you get to share this bright, creamy slice of sunshine!
Print
Lemon Ricotta Pie Recipe
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
Description
This classic Ricotta Pie is a delightful Italian dessert featuring a rich, creamy ricotta filling nestled in a buttery, tender crust with subtle hints of lemon and almond. Perfect for gatherings, this pie offers a balance of sweetness and zest, making it an irresistible treat for any occasion.
Ingredients
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
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
- ⅛ teaspoon almond extract
Egg Wash
- 1 egg whisked with a little water
Instructions
- Prepare the crust: In a large bowl, combine the all-purpose flour, powdered sugar, baking powder, lemon zest, and salt. Cut the cold unsalted butter into small pieces and blend it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the 2 large eggs and mix until dough forms. Chill the dough for at least 30 minutes to make it easier to handle.
- Prepare the filling: In another bowl, whisk together the ricotta cheese (strained if needed to remove excess moisture), granulated sugar, 4 large eggs, lemon juice, lemon zest, and almond extract until the mixture is smooth and creamy.
- Assemble the pie: Preheat the oven to 350°F (175°C). Roll out two-thirds of the chilled dough on a floured surface to line a 9-inch pie pan or springform pan, ensuring it extends slightly above the edges.
- Add the filling: Pour the ricotta mixture into the prepared crust, smoothing out the top evenly.
- Top the pie: Roll out the remaining dough and either create a lattice top or cover the filling entirely. Trim excess dough and crimp the edges to seal.
- Apply egg wash: Brush the top crust with the egg wash made from 1 egg whisked with a little water, to give the pie a golden, shiny finish when baked.
- Bake the pie: Place the pie in the preheated oven and bake for about 50-60 minutes, or until the crust is golden brown and the filling is set but still slightly wobbly in the center.
- Cool and serve: Allow the pie to cool completely on a wire rack before serving to let the filling firm up for clean slices. This pie can be served at room temperature or chilled, depending on preference.
Notes
- Straining the ricotta prior to use is important to avoid a watery filling; place ricotta in a fine sieve over a bowl and let it drain for at least an hour.
- You can use a springform pan to easily remove the pie without damaging the crust.
- For additional flavor, a teaspoon of vanilla extract can be added to the filling.
- The pie keeps well refrigerated for 3-4 days and can be enjoyed cold or at room temperature.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Italian
