Easter Sweet Ricotta Pie (Printable Version)

Creamy ricotta and lemon zest combine in a tender pastry, perfect for spring desserts.

# List of Ingredients:

→ 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 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

# How to Make It:

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 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 pan dimensions. Gently press into bottom and up sides, trim excess overhang, 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 with no lumps.
07 - Pour ricotta mixture into prepared pastry shell and smooth the top surface with a spatula for even baking.
08 - Bake for 55 to 60 minutes until filling is set and lightly golden brown. The center should retain a slight wobble when gently shaken, indicating proper custard texture.
09 - Remove from oven and cool completely on a wire rack. Transfer to refrigerator and chill for at least 2 hours before slicing.
10 - Dust slices generously with powdered sugar immediately before serving.

# Expert Advice:

01 -
  • The filling is impossibly creamy and light at the same time, with lemon notes that taste like spring arrived in your mouth.
  • Your kitchen will smell like a Sicilian dream, and people will linger just to breathe it in.
  • It's fancy enough to impress at Easter dinner but simple enough that you won't stress the whole time you're making it.
02 -
  • The center will still have a slight jiggle when it comes out of the oven—it looks underbaked but it's not, and trying to bake it longer will give you a dense, grainy filling instead of creamy.
  • Draining your ricotta is non-negotiable; I learned this when a watery filling slid around in the crust, and now I let it sit in a fine strainer for at least 20 minutes.
03 -
  • Let your ricotta drain longer than you think it needs to—even 30 minutes makes a measurable difference in how silky the final filling is.
  • If you love intense lemon flavor, add an extra half teaspoon of zest and a squeeze more juice, but taste as you go because everyone's lemons are different.
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