Lemon Ricotta Pie
Lemon Ricotta Pie is a popular dessert in Italy, especially during the summer months when lemons are in season.
This is vegetarian and gluten free recipe. Dish can be prepared in 185 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Lemon Ricotta Pie
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, sugar, eggs, vanilla extract, and salt. Mix well until smooth.
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Pour the mixture into the graham cracker crust.
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Bake for 40-45 minutes, or until the center is set.
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Remove from the oven and let it cool for 2 hours.
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Refrigerate for at least 2 hours before serving.
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Serve chilled with whipped cream and garnish with lemon slices if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 35g12%
- Sugars 20g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
