Lemon Ricotta Pie
6 servings
45 minutes
Lemon pie with ricotta is a true embodiment of Italian culinary elegance. This dessert combines an airy, moist texture with a refreshing citrus aroma. Ricotta adds tenderness and creamy density to the pie, while lemon zest and juice provide a light tartness, creating a harmonious balance of flavors. Historically, such pies were often baked in Italian homes as a sign of hospitality and warmth. It is perfect for morning coffee, afternoon tea, or as a light conclusion to a meal. Garnished with thin slices of lemon, the pie slices look not only exquisite but also convey the sunny mood of the Mediterranean. In every bite lies the comfort and warmth of Italian traditions.
1
Preheat the oven to 180 degrees.
2
Mix butter, powdered sugar, eggs, ricotta, juice and zest of 1 lemon with a mixer (on low speed).
- Butter: 220 g
- Icing sugar: 330 g
- Chicken egg: 2 pieces
- Ricotta cheese: 250 g
- Lemon: 2 pieces
3
Sift the flour and add baking powder and salt to it.
- Wheat flour: 270 g
- Baking powder (raising agent): 4 teaspoons
- Salt: pinch
4
Mix the two masses together until homogeneous. Place the resulting mixture in a 26 cm diameter baking dish, previously lined with parchment paper.
5
Peel the remaining lemon, slice it thinly, and decorate the mixture with it.
- Lemon: 2 pieces
6
Place it in the oven like this and bake for 30-35 minutes (check readiness with a toothpick - it should come out dry).
