Easter Sweet Ricotta Pie (Print Version)

Creamy ricotta combine with lemon zest in a tender crust, perfect for spring celebrations.

# Components:

→ 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 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

# Directions:

01 - In a large bowl, combine flour, sugar, and salt. Add cold 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 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, trimming excess. Prick base with a 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 and well combined.
07 - Pour ricotta mixture into prepared pastry shell and smooth the top surface evenly.
08 - Bake for 55-60 minutes until filling is set with a slight wobble in the center and top is lightly golden brown.
09 - Remove from oven and allow to cool on a wire rack. Refrigerate for at least 2 hours before slicing.
10 - Dust with powdered sugar just before serving for elegant presentation.

# Expert Advice:

01 -
  • The lemon zest cuts through the richness so you can actually eat a whole slice without feeling heavy.
  • Your kitchen will smell like an Italian spring, and people will follow you around asking what that incredible aroma is.
  • It looks fancy enough for Easter dinner but comes together without any fussy techniques.
02 -
  • Drain your ricotta the night before, otherwise the filling releases water as it bakes and you end up with a soggy crust and a filling that's more soup than custard.
  • The slight wobble in the center when you pull it from the oven is not a mistake—it means the filling is going to set perfectly as it cools, and you'll have that creamy texture instead of a rubbery one.
03 -
  • A microplane grater gives you the most fragrant zest with none of the bitter white pith that a box grater can catch.
  • If you want to add orange zest as well, do it—the combination of lemon and a hint of orange is what they do in Sicily, and it's revelatory.
Return