Ricotta Lemon Tart Recipe

Name: Ricotta Lemon Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cup all-purpose flour; 1 cup granulated sugar + 2 tbsp; 1 tsp vanilla extract; 2 None eggs + 1 egg yolk; 1/2 cup butter; 1 lb ricotta cheese; 3 None lemons, 1 zested and juiced, 2 sliced; 2/3 cup simple syrup; 1/2 cup limoncello; 1 tsp powdered sugar

Servings: persons

1
Preheat oven to 350u00b0F. Grease and flour an 11 inch tart pan. Mix flour, 1/3 cup sugar, vanilla extract and a pinch of salt. Add egg yolk, butter and 1-2 tbsp cold water and knead until smooth. Roll into a 13 inch disc then line prepared pan. Prick with a fork several times and chill for about 30 mins.
2
Whisk whole eggs and remaining sugar until thick and creamy. Add ricotta, lemon zest and juice. Transfer to tart shell, smooth, and bake for 40 mins, then increase temperature to 400u00b0F and bake for 10-20 mins until lightly browned. Remove from oven, allow to cool in pan for about 30 mins then remove and transfer to a wire rack and cool completely.
3
Meanwhile, heat simple sugar and limoncello in a pan over medium heat for about 10 mins, until reduced by 1/2. Add lemon slices and simmer for 2-3 mins. Allow to cool then cover tart with cooled lemon slices and spread syrup on top. Dust with powdered sugar and serve.

887

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 10 ingredients. The key ingredients include: 1 3/4 cup all-purpose flour, 1 cup granulated sugar + 2 tbsp, 1 tsp vanilla extract, 2 None eggs + 1 egg yolk, and more.

Yes, Ricotta Lemon Tart 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.

That's it — enjoy your meal!

Ricotta Lemon Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions