Lemon Curd Ricotta Pie Recipe

Name: Lemon Curd Ricotta Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pie Crust; 1 packet lowfat cinnamon graham crackers; 6 tablespoons melted butter; 3 tablespoons brown sugar; Filling; 1 cup lowfat cream cheese; 1 1/2 cups ricotta cheese; 1/2 cup cream; 2 eggs; 1/2 cup sugar; 1 tablespoon fresh or dried lemon rind; 1 teaspoon lemon extract; 1 cup lemon curd (jar or homemade); 1 dash salt

Servings: persons

Pie Crust
1 packet lowfat cinnamon graham crackers
6 tablespoons melted butter
3 tablespoons brown sugar
Filling
1 cup lowfat cream cheese
1 1/2 cups ricotta cheese
1/2 cup cream
2 eggs
1/2 cup sugar
1 tablespoon fresh or dried lemon rind
1 teaspoon lemon extract
1 cup lemon curd (jar or homemade)
1 dash salt

1
Crust:
2
Pulverize the whole sleeve of lowfat cinnamon graham crackers in food processor, add sugar and butter and press into an 8 inch springform fluted pan. Make sure the crust comes up the sides of the pan almost all the way. Set aside.
3
Filling:
4
Combine cream cheese and ricotta and cream, eggs, sugar, lemon rind, extract and salt in processor or whip with hand mixer. Spoon into crust and gently add lemon curd, swirling with a spoon or knife into the top like a marble cake.
5
Bake at 350 degrees until knife comes out clean, about 45 minutes. Cool in oven with door ajar and heat off. Refrigerate until cold and serve with whipped cream.

907

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Pie Crust, 1 packet lowfat cinnamon graham crackers, 6 tablespoons melted butter, 3 tablespoons brown sugar, and more.

Yes, Lemon Curd Ricotta Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Curd Ricotta Pie

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