Lemon Ricotta Pie Recipe

Name: Lemon Ricotta Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/4 cups all purpose flour; 1/4 cup sugar; 1/2 teaspoon salt; 2 teaspoons lemon zest; 1 teaspoon cinnamon; 1/2 cup unsalted butter cut into pieces and chilled; 1 egg yolk; 2 tablespoons marsala; 2 cups ricotta cheese; 6 tablespoons cream 35%%; 2 eggs; 1/2 cup sugar; 1 tablespoon marsala; 2 teaspoons lemon zest; 1/2 teaspoon cinnamon; 1/2 teaspoon vanilla; 1/4 teaspoon almond extract; 3 tablespoons all purpose flour; 1 cup amaretti biscuits

Servings: persons

1 1/4 cups all purpose flour
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons lemon zest
1 teaspoon cinnamon
1/2 cup unsalted butter cut into pieces and chilled
1 egg yolk
2 tablespoons marsala
2 cups ricotta cheese
6 tablespoons cream 35%%
2 eggs
1/2 cup sugar
1 tablespoon marsala
2 teaspoons lemon zest
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon almond extract
3 tablespoons all purpose flour
1 cup amaretti biscuits

1
To Assemble:For crust, combine flour, sugar, salt, lemon zest and cinnamon. Cut in the butter until the dough takes on an even crumbly texture, with some bits of butter still visible. Whisk Marsala and egg yolk and add to flour mixture. Combine just until dough comes together. Shape into a disc, wrap and chill for an hour.
2
On a lightly floured surface, roll out dough to 1/4-inch thick and line an ungreased 9-inch pie plate and cinch edges. Chill dough while preparing filling.
3
For filling, place ricotta, cream, eggs, sugar, Marsala, lemon zest, cinnamon, vanilla and almond extract in a bowl. Sift flour over top and blend. Place amaretti biscuits into a tea towel and crush. Sprinkle amaretti crumbs over chilled pastry shell. Spoon filling into pastry shell and spread evenly. Chill for 20 minutes.
4
Preheat oven to 350 F. Place pie on a baking tray and bake for 1 1/4 to 1 1/2 hours minutes, until firm to the touch in the centre. Turn off the oven and crack the oven door. Leave pie in until oven is cool.

No nutrition data on file — estimate from the ingredient list.

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 19 ingredients. The key ingredients include: 1 1/4 cups all purpose flour, 1/4 cup sugar, 1/2 teaspoon salt, 2 teaspoons lemon zest, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Ricotta Pie

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