Sweet Ricotta Pie Lemon (Print version)

Creamy ricotta filling with lemon zest in a tender crust perfect for festive spring gatherings.

# What You'll Need:

→ Pastry

01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1 large egg
05 - 1 large egg yolk
06 - 1/4 teaspoon salt
07 - 1 teaspoon vanilla extract
08 - 2-3 tablespoons cold water

→ Ricotta Filling

09 - 2 cups whole milk ricotta cheese, well drained
10 - 3/4 cup granulated sugar
11 - 3 large eggs
12 - 1 teaspoon vanilla extract
13 - Zest of 2 lemons
14 - 1 tablespoon lemon juice
15 - 2 tablespoons all-purpose flour
16 - 1/4 teaspoon salt
17 - 1/4 cup heavy cream

→ Finishing

18 - Powdered sugar for dusting

# Cooking Steps:

01 - In a large bowl, combine flour, sugar, and salt. Add cold cubed butter and rub between fingertips until mixture resembles coarse breadcrumbs.
02 - Mix in egg, egg yolk, and vanilla extract. Add cold water one tablespoon at a time, stirring gently until dough just comes together without overworking.
03 - Shape dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes until firm.
04 - Preheat oven to 350°F. Grease a 9-inch pie or tart pan with butter or cooking spray.
05 - On a lightly floured surface, roll out chilled dough to fit pan dimensions. Gently press into bottom and sides, trim excess edges, prick base with fork, and chill 10 minutes.
06 - In a large bowl, whisk together drained ricotta, sugar, eggs, vanilla extract, lemon zest, lemon juice, flour, salt, and heavy cream until completely smooth and well combined.
07 - Pour ricotta mixture into prepared pastry shell and smooth the top surface with a spatula.
08 - Bake for 55-60 minutes until filling is set and golden. Center should have slight movement when gently shaken.
09 - Transfer to wire rack and cool completely to room temperature. Refrigerate for minimum 2 hours before slicing.
10 - Dust generously with powdered sugar immediately before serving.

# Expert Advice:

01 -
  • The lemon zest cuts through the richness in a way that feels refreshing, not heavy, even though you're eating actual pie.
  • It's elegant enough for company but honest enough to make on a random Tuesday when you just want something that tastes like comfort.
  • The pastry stays tender and the filling stays creamy—no weird texture surprises if you follow the cooling steps.
02 -
  • Drain your ricotta properly or you'll end up with a pie that's more pudding than pie—this is the lesson everyone learns once and remembers forever.
  • That slight wobble in the center when you pull it from the oven is not underbaked; it's the exact moment of perfect doneness, and it will set as it cools.
03 -
  • Use a microplane grater for lemon zest—it gives you finer particles that distribute evenly throughout the filling instead of little shreds that feel chunky.
  • If your pie cracks slightly on top during baking, that's actually normal and doesn't affect taste or texture, but you can cover it with the powdered sugar dusting before anyone notices.
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