If you’re craving a dessert that balances creamy richness with a bright citrusy zing, this Creamy Ricotta Pie with Lemon Zest Recipe is going to become your new favorite. Imagine a tender, buttery crust cradling a luscious ricotta filling infused with fragrant lemon zest, delivering a melt-in-your-mouth experience that’s both comforting and refreshingly vibrant. It’s that perfect combination of silky texture and zesty brightness that makes each bite addictive and leaves everyone asking for seconds.
Ingredients You’ll Need
Getting ready to make this pie is a joy because the ingredients are simple, yet each one plays an essential role in creating its unique taste, texture, and appearance. From the flaky, buttery crust to the creamy, subtly sweet filling, every element works together beautifully.
- All-purpose flour: The base of our buttery crust, providing the perfect structure and tenderness.
- Powdered sugar: Adds a touch of sweetness to the crust and ensures a delicate crumb.
- Baking powder: Helps the crust just a bit with lightness without overpowering its tenderness.
- Lemon zest: Infuses a fresh citrus aroma that brightens both crust and filling.
- Salt: A pinch balances sweetness and enhances overall flavor.
- Unsalted butter: Brings richness and flaky texture to the crust.
- Eggs: Used in the crust and filling to bind ingredients and add moisture.
- Whole-milk ricotta: The star ingredient, providing luscious creaminess—be sure to strain it if watery for best results.
- Granulated sugar: Sweetens the filling evenly without overpowering the ricotta’s natural flavor.
- Lemon juice: Adds a refreshing, tangy note that balances the richness.
- Almond extract: A subtle hint that complements the lemon and ricotta for extra depth.
- Egg wash: Gives the crust a gorgeous golden shine when baked.
How to Make Creamy Ricotta Pie with Lemon Zest Recipe
Step 1: Make the Crust
Start by combining flour, powdered sugar, baking powder, lemon zest, and salt in a bowl. Then, cut in cold unsalted butter until the mixture resembles coarse crumbs. Add the eggs and gently mix until you have a smooth dough. This crust is delicate and buttery, the perfect foundation that bakes into a tender, melt-in-your-mouth shell for the luscious filling.
Step 2: Prepare the Ricotta Filling
In a large bowl, whisk together the ricotta, granulated sugar, eggs, lemon juice, lemon zest, and almond extract until smooth and creamy. Straining the ricotta beforehand ensures your filling is luxuriously silky without unwanted watery texture that can affect baking.
Step 3: Assemble the Pie
Roll out two-thirds of the dough to line your pie pan, pressing gently to cover the bottom and sides evenly. Pour in the ricotta filling, smoothing the surface with a spatula. Roll the remaining dough and cut into strips to create a lattice pattern on top. This not only looks stunning but allows for even baking and that signature golden crust finish.
Step 4: Apply Egg Wash and Bake
Brush the lattice crust with the prepared egg wash to give it that irresistible glossy, golden hue. Bake in a preheated oven at 350°F (175°C) for about 1 hour and 15 minutes, or until the pie is set and the crust is beautifully browned. Keep an eye towards the end to avoid overbaking—your pie should be firm yet still creamy inside.
How to Serve Creamy Ricotta Pie with Lemon Zest Recipe
Garnishes
A simple dusting of powdered sugar or a light sprinkle of extra lemon zest just before serving elevates the pie’s fresh, bright flavor. For a more elegant touch, garnish with fresh mint leaves or a handful of berries to add a pop of color.
Side Dishes
This pie pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream that complements the creamy ricotta and zesty lemon flavors. A light herbal tea or a crisp sparkling wine also make lovely beverage partners.
Creative Ways to Present
Try serving this pie in cute individual tart pans for personal-sized portions that impress at gatherings. You can also add a drizzle of honey or a lavender syrup on top for an unexpected floral sweetness that merges beautifully with the citrus notes.
Make Ahead and Storage
Storing Leftovers
Wrap the pie tightly with plastic wrap or store it in an airtight container and refrigerate for up to 3 days. The flavors actually deepen after resting, making each slice even more delightful the next day.
Freezing
To freeze, wrap the whole pie or individual slices tightly in freezer-safe foil or plastic wrap. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating or serving chilled.
Reheating
Warm slices gently in a 300°F (150°C) oven for 10–15 minutes to revive the crust’s crispness while keeping the filling smooth. Avoid microwave reheating, which can affect texture negatively.
FAQs
Can I use low-fat ricotta for the pie?
While you can, whole-milk ricotta is best because it provides that rich, creamy texture essential to the pie’s signature feel. Low-fat ricotta might make the filling less smooth and luscious.
Is it necessary to strain the ricotta?
Straining removes excess moisture that can make the filling runny and affect baking. It’s a simple step that ensures a silky, perfect consistency every time.
Can I substitute almond extract?
Yes, if you’re not a fan of almond, pure vanilla extract works well too. It brings warmth without overpowering the lemon and ricotta flavors.
How do I know when the pie is done baking?
The filling should be just set but still slightly jiggly in the center. The crust on top will be golden and firm to the touch. Overbaking can dry out the filling, so keep a close eye towards the end.
Can I make this pie gluten-free?
With some experimentation, yes. Use a good quality gluten-free flour blend, but keep in mind the crust texture may vary slightly. Adding a bit of xanthan gum can help replicate the dough’s elasticity.
Final Thoughts
This Creamy Ricotta Pie with Lemon Zest Recipe is like a warm hug with a burst of fresh sunshine all at once. It’s a delightful treat that’s both simple and sophisticated enough to serve any occasion. I encourage you to give it a try and watch how quickly it disappears—your friends and family will thank you, and you’ll have a new dessert staple to cherish forever.
Print
Creamy Ricotta Pie with Lemon Zest Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
This classic Ricotta Pie recipe offers a delightful balance of creamy, sweet ricotta filling encased in a buttery, tender crust. Perfect for dessert or a special occasion treat, this pie combines fresh lemon zest and a hint of almond extract to elevate the traditional Italian-style dessert. The recipe yields 8 generous servings and can be prepared with simple pantry ingredients, taking about 1 hour and 40 minutes in total.
Ingredients
Crust
- 3 cups (360 grams) all-purpose flour
- ½ cup (60 grams) powdered sugar
- ½ teaspoon baking powder
- 1 teaspoon lemon zest
- ½ teaspoon salt
- 1 cup (226 grams) unsalted butter, cold and cubed
- 2 large eggs
Filling
- 32 ounces (905 grams) whole-milk ricotta, strained if watery
- 3/4 cup (150 grams) granulated sugar
- 4 large eggs
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- â…› teaspoon almond extract
Egg Wash
- 1 egg, whisked with a little water
Instructions
- Prepare the crust: In a large mixing bowl, whisk together the all-purpose flour, powdered sugar, baking powder, lemon zest, and salt. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the 2 large eggs and mix until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Make the filling: In another bowl, combine the ricotta cheese (strained if needed), granulated sugar, 4 eggs, lemon juice, lemon zest, and almond extract. Whisk well until smooth and creamy.
- Assemble the pie: Preheat your oven to 350°F (175°C). Remove the chilled dough from the refrigerator and roll out two-thirds of it on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, pressing it into the bottom and sides. Pour the ricotta filling over the crust. Roll out the remaining dough and cut into strips to create a lattice pattern on top of the pie. Trim and seal edges.
- Apply egg wash and bake: Brush the lattice top and edges lightly with the prepared egg wash to achieve a golden finish. Bake the pie in the preheated oven for approximately 1 hour and 15 minutes, or until the crust is golden and the filling is set.
- Cool and serve: Allow the pie to cool completely on a wire rack before slicing. This lets the filling set properly and enhances the flavors. Serve at room temperature or slightly chilled.
Notes
- Straining ricotta is important if it’s watery, to avoid a runny filling. Use a fine-mesh sieve or cheesecloth to drain excess moisture for a few hours or overnight.
- The almond extract adds a subtle flavor; it can be omitted if desired.
- For a crisper crust, chilling the pie in the refrigerator for 30 minutes before baking can help.
- Store leftovers covered in the refrigerator for up to 3 days.
