Name: Lemon Ricotta Pie (Italian Easter Pie) Recipe
Prep time: 40 min
Cook time: 45 min
Total time: PT-489501H21M55S
Cuisine: Italian
Ingredients: 150 g flour; 50 g icing sugar; 75 g cold butter, cubed; 1 egg yolk; 2 tbsp water (adjust as needed); 250 g ricotta, drained; 60 g caster sugar; 2 egg yolks; 50 g double (heavy) cream; 1 tsp cornflour (corn starch); 1 lemon, zest only

Jump to Recipe· 3.9 from 64 reviews

If you’re on the hunt for a dessert that perfectly balances bright citrus with creamy indulgence, the Lemon Ricotta Pie (Italian Easter Pie) Recipe is about to become your new favorite. This classic Italian treat showcases a delicate sweet shortcrust pastry filled with a luscious, tangy ricotta custard bursting with fresh lemon zest. It’s the ultimate way to celebrate any occasion or simply brighten your day with a slice of sunshine on a plate. Let me walk you through making this beloved pie that combines tradition, flavor, and effortless charm.

Ingredients You’ll Need

A metal mixing bowl filled with a creamy, light beige batter that has small orange zest pieces sprinkled on top. Inside the bowl, there is a silver electric hand mixer with two beaters resting on the batter. The bowl sits on a white marble surface, showing some reflections on the metal. The scene looks like it's ready for further mixing or baking. photo taken with an iphone --ar 4:5 --v 7

The beauty of the Lemon Ricotta Pie (Italian Easter Pie) Recipe is how it comes together with simple, thoughtfully chosen ingredients that each play a crucial role. From the buttery shortcrust base that gives you the perfect crunch to the creamy ricotta filling enlivened by fresh lemon zest, every component is essential in creating the rich yet refreshing texture and flavor.

150 g flour: The foundation of the pastry, providing structure and a tender crumb.
50 g icing sugar: Adds just the right hint of sweetness to the shortcrust dough.
75 g butter: Cold and cubed, it ensures a flaky and rich pastry crust.
1 egg yolk: Helps bind the dough while adding richness.
2 tbsp water: Used sparingly to bring the dough together without making it tough.
250 g ricotta: The star cheese that makes the filling creamy and light.
60 g caster sugar: Sweetens the filling evenly without graininess.
2 egg yolks: Provide stability and a velvety texture to the custard.
50 g double (heavy cream): Adds richness and smoothness to the filling.
1 tsp cornflour (corn starch): Thickens the filling for a perfect set.
1 lemon (zest only): Brightens the filling with fresh, fragrant citrus flavor.

How to Make Lemon Ricotta Pie (Italian Easter Pie) Recipe

Step 1: Prepare the Sweet Shortcrust Pastry

Start by combining the flour and icing sugar in a food processor, then blitz with cold butter cubes until the mixture looks like fine sand. Adding the egg yolk and just enough water will bring the dough together into a soft ball. If you don’t have a processor, your fingers work wonders by rubbing the butter into the flour—trust me, it’s a pleasant, tactile experience that helps you connect with the recipe!

Step 2: Chill and Roll Out the Pastry

After kneading the dough lightly and forming it into a ball, flatten and wrap it in plastic wrap before refrigerating for 30 minutes. This chilling step is key to preventing shrinkage while baking and makes rolling out the dough much easier. Aim for a thin circle large enough to line a 20 cm tart tin.

Step 3: Line and Freeze the Tart Tin

Lift the rolled-out dough onto parchment paper, invert it over your tart tin and gently press it down the sides. Trim any excess so it’s flush with the rim, then prick the base with a fork to prevent bubbling. Freeze the pastry-lined tin for 30 minutes to make the crust extra crisp during baking.

Step 4: Blind Bake the Crust

Preheat your oven to 180°C Fan. Cover the pastry with baking paper and fill with baking beans to weigh it down. After 10 minutes, remove the beans and baking paper and bake for another 10 minutes until the crust is a lightly golden, sturdy shell—perfectly set up to hold the luscious filling.

Step 5: Mix the Ricotta Filling

Drain any liquid from the ricotta to avoid a runny filling. Beat it with caster sugar until fluffy, then fold in the cream and cornflour. Gently mix in the egg yolks followed by the fragrant lemon zest for that signature citrus punch. This filling is a velvety dream that bakes into a light custard with a delicate tang.

Step 6: Bake the Filled Pie

Pour the ricotta mixture into your cooled tart shell and bake at 180°C Fan for 18-20 minutes. The filling should be just set, with a slight wobble in the center if nudged—this subtle jiggle means it will finish setting to creamy perfection as it cools.

Step 7: Cool and Chill Before Serving

Allow the pie to cool to room temperature, then refrigerate it for at least 2 hours. This resting phase lets the flavors meld beautifully and ensures clean, smooth slices when you serve.

How to Serve Lemon Ricotta Pie (Italian Easter Pie) Recipe

A tart with one thick layer of smooth, creamy pale yellow filling sits in a golden-brown crust with a fluted edge. On top, six shiny, thin slices of yellow citrus fruit are arranged in a diagonal line from the top right to the middle right, each garnished with a small bright green mint leaf. The tart is placed on a dark slate board over a gray cloth, with a wicker basket holding a yellow and white checkered cloth in the background on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

Bring your Lemon Ricotta Pie to life with simple but elegant touches. A sprinkle of extra lemon zest adds a fresh burst to every bite, while a dusting of icing sugar lends a delicate sweetness. If you’re feeling fancy, thin slices of candied lemon transform this pie into a stunning centerpiece that’s both beautiful and edible.

Side Dishes

This pie pairs wonderfully with light accompaniments like fresh berries or a dollop of whipped cream to enhance its creamy texture. For a special brunch or dessert spread, serve alongside espresso or a crisp glass of Prosecco to complement the citrus notes.

Creative Ways to Present

Impress your guests by serving slices on colorful vintage plates, or even as mini tartlets using smaller tins for individual servings. You can also layer thin slices of fresh fruit atop right before serving for a seasonal twist that’s visually irresistible and adds subtle texture contrasts.

Make Ahead and Storage

Storing Leftovers

Once chilled, leftover Lemon Ricotta Pie keeps beautifully covered in the fridge for up to 3 days. The flavors deepen over time, making slices just as delightful (or even better) the next day.

Freezing

Though this pie is best freshly made, you can freeze unbaked pastry dough or the fully baked pie to enjoy later. Wrap the pie tightly in plastic wrap and foil before freezing, and consume within a month for optimum freshness.

Reheating

To enjoy leftover pie warm, allow it to thaw in the fridge overnight, then gently warm slices in a low oven at 150°C for 5-7 minutes. Avoid microwaving to preserve the texture of the ricotta custard and crispness of the crust.

FAQs

Can I use low-fat ricotta for this recipe?

While low-fat ricotta can be used, the richness and creaminess of full-fat ricotta really make this pie special. Using full-fat ensures you get that luxurious, melt-in-your-mouth texture.

Is there a substitute for cornflour in the filling?

If you don’t have cornflour, you can use an equal amount of all-purpose flour as a thickener, but the filling may be slightly less silky. Arrowroot powder is another good alternative if you have it on hand.

Can I prepare the pie in advance?

Absolutely! The pie actually benefits from chilling for a few hours before serving, allowing flavors to meld and the filling to set perfectly. Just cover and refrigerate it overnight for best results.

What can I use if I don’t have a food processor?

No worries! You can make the pastry by hand using your fingers to rub the butter into the flour. Take your time and work quickly to keep the butter cold, which results in a flakier crust.

Can I add extracts or flavors other than lemon?

Lemon is traditional and really highlights the ricotta, but you can experiment with orange zest or a splash of vanilla extract for a different flavor profile. Just be mindful not to overpower the delicate ricotta.

Final Thoughts

Making the Lemon Ricotta Pie (Italian Easter Pie) Recipe is like welcoming a little bit of Italian sunshine into your kitchen. Its blend of simple ingredients and straightforward steps results in a dessert that’s elegant, flavorful, and comforting all at once. Whether you’re celebrating a special day or simply craving something refreshing and indulgent, this pie is sure to become a cherished favorite. Trust me, once you try it, you’ll be reaching for this recipe time and time again.