Easter Sweet Ricotta Pie (Printable version)

Creamy ricotta and bright lemon zest combine in a tender pastry, ideal for festive gatherings.

# Ingredient list:

→ 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 to 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 fresh 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

# Step-by-step guide:

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

# Expert tips:

01 -
  • The filling is silky and light, never dense or heavy, thanks to the careful balance of ricotta and cream.
  • That lemon zest transforms it from ordinary to unforgettable in just a few gratings.
  • It's elegant enough for guests but genuinely easy enough for a weeknight craving.
  • The contrast between tender pastry and creamy filling hits differently when you make it yourself.
02 -
  • Draining your ricotta properly is non-negotiable; place it in cheesecloth over a bowl for at least 15 minutes, or your filling will be watery and never set correctly.
  • The slight wobble in the center when you remove it from the oven is exactly right—it continues setting as it cools, and overbaking will leave you with a rubbery, unpleasant texture.
03 -
  • If you want a more pronounced citrus flavor, add orange zest along with the lemon zest for complexity that surprises people pleasantly.
  • Make the pastry dough up to two days ahead and freeze it wrapped in plastic—it actually becomes easier to work with after a longer chill.
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