Ricotta Pie With Lemon And Almonds – a delicious recipe with eggs, butter, sugar, lemon zest, almond powder, ricotta. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 160 degrees Celsius.
2
Separate egg whites from yolks.
3
In mixer bowl, place the softened butter, 165 grams of sugar, and the lemon zest. Mix for 8-10 minutes.
4
Add the egg yolks and continue to mix for 2 minutes.
5
Stir in the almond powder.
6
Add the ricotta and mix.
7
Beat the egg whites. When they start to foam, gradually add 105 grams of granulated sugar. Keep beating until stiff.
8
Incorporate the egg whites to the other preparation, gently lifting with a spatula.
9
Pour into a silicone mold or one lined with parchment paper.
10
Sprinkle the surface of the pie with sliced almonds.
11
Cook for 45 minutes.
12
Let it cool completely before unmolding. Sprinkle with powdered sugar.
1553
kcal
Calories
113
g
Fat
104
g
Carbs
51
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 eggs, 1/2 cup butter soft, 1 1/3 cups granulated sugar, 1 lemon zest, and more.
Yes, Ricotta Pie With Lemon And Almonds 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.
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