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Lemon Ricotta Pie (Italian Easter Pie) Recipe

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3.9 from 64 reviews

  • Author: Amina
  • Total Time: 1 hour 25 minutes plus 2 hours chilling
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Lemon Ricotta Pie, a traditional Italian Easter dessert, features a delicate sweet shortcrust pastry filled with a creamy, zesty ricotta custard. The pie is baked until just set, offering a luscious texture balanced by bright lemon zest, making it a refreshing and elegant treat perfect for gatherings and festive occasions.

Ingredients

Sweet Shortcrust Pastry

  • 150 g flour
  • 50 g icing sugar
  • 75 g cold butter, cubed
  • 1 egg yolk
  • 2 tbsp water (adjust as needed)

Ricotta Filling

  • 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

Instructions

  1. Make the sweet shortcrust pastry: In a food processor, combine flour and icing sugar. Add the cold cubed butter and blitz until the mixture resembles fine sand. Incorporate the egg yolk by pulsing, then gradually add 1-3 tbsp of water and pulse until dough starts clumping together.
  2. Alternative mixing method: If no food processor, rub the cold butter into the flour and icing sugar with your fingers until fine and sandy. Add the beaten egg yolk and rub in, then add just enough water to bring the pastry together.
  3. Knead and chill pastry: Lightly knead the dough to form a ball. Flatten, wrap in plastic wrap, and refrigerate for 30 minutes.
  4. Roll out pastry: On a lightly floured surface or parchment paper, roll the dough into a thin circle large enough to line a 20cm loose-bottom tart tin, covering base and sides.
  5. Line tart tin: Invert the rolled pastry onto the tart tin, peel off parchment paper, and gently press the pastry into the tin’s edges and fluted sides.
  6. Trim and chill: Trim excess pastry flush with the tin edge and prick the base with a fork. Freeze for 30 minutes.
  7. Blind bake pastry: Preheat oven to 180°C fan. Cover the pastry with baking paper, fill with baking beans or weights, and bake for 10 minutes. Remove baking beans and paper, then bake for another 10 minutes until golden.
  8. Cool tart shell: Remove from oven and let cool slightly.
  9. Prepare filling: Beat drained ricotta with caster sugar for 1-2 minutes until smooth. Add cream and cornflour, beating for 1 more minute. Add egg yolks and gently beat to combine. Stir in lemon zest.
  10. Fill and bake pie: Pour the ricotta mixture into the cooled tart shell. Bake at 180°C fan for 18-20 minutes until the filling is just set.
  11. Cool and chill: Remove from oven and let cool to room temperature. Refrigerate for at least 2 hours before slicing.
  12. Serve: Decorate before serving if desired, using candied lemon slices or other toppings.

Notes

  • Ensure ricotta is well drained to prevent a watery filling.
  • Use a loose-bottom tart tin for easy removal of the pie.
  • Chilling the pastry and tart shell helps retain its shape during baking.
  • To make candied lemon slices: thinly slice lemon, blanch in boiling water, then simmer in sugar syrup until translucent and glossy, drying on parchment paper.
  • Store the pie refrigerated and consume within 2-3 days for best freshness.
  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Find it online: https://aminabakes.com/lemon-ricotta-pie-italian-easter-pie-recipe/