Easter Sweet Ricotta Pie Lemon (Printable Version)

Creamy ricotta and lemon zest combine in a tender crust, perfect for festive spring gatherings.

# Needed 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 - 2-3 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

# Preparation Steps:

01 - In a large bowl, combine flour, sugar, and salt. Add cold cubed butter and rub with 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.
04 - Preheat oven to 350°F. Lightly grease a 9-inch pie or tart pan with removable bottom.
05 - On a lightly floured surface, roll out dough to approximately 1/8-inch thickness. Transfer to prepared pan, gently press into bottom and sides, trim excess overhang. Pierce 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 smooth and well combined.
07 - Pour ricotta filling into prepared pastry shell and smooth the surface with a spatula for even baking.
08 - Place in preheated oven and bake for 55-60 minutes until filling is set with a slight wobble in the center and surface is lightly golden.
09 - Transfer to wire rack and cool to room temperature. Refrigerate for at least 2 hours before slicing.
10 - Dust with powdered sugar immediately before serving. Cut into 8 equal portions.

# Expert Advice:

01 -
  • The filling is impossibly silky and light, nothing like the dense ricotta pies you might have tried before.
  • That bright lemon makes people stop mid-conversation and ask what the secret ingredient is.
  • It's elegant enough for a holiday table but simple enough that you won't be stressed in the kitchen.
02 -
  • Draining your ricotta is absolutely essential—if you skip this step, your filling will be watery and your pie will never set properly no matter how long it bakes.
  • Don't overbake this pie chasing a fully set center, because that center wobble is what makes the texture silky and custard-like rather than dense and grainy.
  • Zesting the lemons right before you make the filling captures all that bright, fragrant oil that fades quickly once the zest is exposed to air.
03 -
  • Weigh your ingredients if you can, especially the flour and ricotta—it eliminates the guesswork and gives you consistent, reliable results every single time you bake.
  • Make the dough the day before and let it rest overnight in the refrigerator, which makes it easier to work with and creates an even more tender, flaky crust.
  • If your filling seems too thick to pour smoothly, whisk in an extra tablespoon of heavy cream rather than water, which will keep the texture creamy instead of loose.
Go Back