Easter Sweet Ricotta Pie

Easter Sweet Ricotta Pie with Lemon Zest is a cherished Italian tradition that brings the essence of spring to your table. This dessert combines the delicate creaminess of whole milk ricotta with the bright, sunny notes of fresh lemon zest, all cradled in a tender, buttery pastry crust. Whether you're celebrating Easter, hosting a springtime gathering, or simply craving a taste of la dolce vita, this pie delivers an unforgettable blend of textures and flavors that feels both rustic and refined.

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The beauty of this ricotta pie lies in its simplicity. Unlike heavy cheesecakes, this Italian classic celebrates the natural lightness of ricotta cheese, enhanced with just enough sugar and cream to create a silky filling. The lemon zest infuses every bite with aromatic oils, while a hint of vanilla extract rounds out the flavor profile. Once baked to a light golden perfection and dusted with powdered sugar, this pie becomes a showstopper that tastes as beautiful as it looks.

Ingredients

• For the Pastry: 2 cups (250 g) all-purpose flour, 1/2 cup (100 g) granulated sugar, 1/2 cup (115 g) unsalted butter (cold and cubed), 1 large egg, 1 large egg yolk, 1/4 tsp salt, 1 tsp vanilla extract, 2–3 tbsp cold water
• For the Ricotta Filling: 2 cups (500 g) whole milk ricotta cheese (well drained), 3/4 cup (150 g) granulated sugar, 3 large eggs, 1 tsp vanilla extract, zest of 2 lemons, 1 tbsp lemon juice, 2 tbsp all-purpose flour, 1/4 tsp salt, 1/4 cup (60 ml) heavy cream
• For Dusting: Powdered sugar, for serving

Instructions

Step 1

In a large bowl, combine flour, sugar, and salt for the pastry. Add cold butter and rub in with fingertips until the mixture resembles coarse crumbs.

Step 2

Mix in the egg, egg yolk, and vanilla. Add water, 1 tablespoon at a time, until dough just comes together.

Step 3

Shape dough into a disk, wrap in plastic, and chill for at least 30 minutes.

Step 4

Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) pie or tart pan.

Step 5

On a lightly floured surface, roll out the dough to fit the pan. Gently press into the bottom and up the sides. Trim excess. Prick base with a fork and chill for 10 minutes.

Step 6

In a large bowl, whisk ricotta, sugar, eggs, vanilla, lemon zest, lemon juice, flour, salt, and cream until smooth.

Step 7

Pour filling into the prepared pastry shell and smooth the top.

Step 8

Bake for 55–60 minutes, or until the filling is set and lightly golden. The center should have a slight wobble.

Step 9

Cool completely on a wire rack. Chill for at least 2 hours before slicing.

Step 10

Dust with powdered sugar just before serving.

Zusatztipps für die Zubereitung

For the best results, make sure your ricotta cheese is well drained to avoid a watery filling. If your ricotta seems particularly wet, place it in a fine-mesh sieve lined with cheesecloth and let it drain in the refrigerator for a few hours or overnight. Keep the butter cold when making the pastry—this ensures a tender, flaky crust. When mixing the dough, handle it as little as possible to prevent the pastry from becoming tough. Chilling the dough before rolling and again after lining the pan helps maintain its structure during baking. Use a microplane or fine grater to zest the lemons, taking care to avoid the bitter white pith underneath the yellow skin.

Varianten und Anpassungen

To add a deeper citrus profile, incorporate orange zest along with the lemon zest for a mixed citrus flavor. For a gluten-free version, substitute the all-purpose flour in both the crust and filling with a quality gluten-free flour blend. You can also experiment with adding a handful of mini chocolate chips or dried fruit like raisins or chopped dried apricots to the filling for extra texture and flavor. If you prefer a slightly sweeter pie, increase the sugar in the filling by 2 tablespoons. For a festive presentation, top the finished pie with fresh berries such as strawberries, blueberries, or raspberries just before serving.

Serviervorschläge

Serve this Easter Sweet Ricotta Pie chilled, dusted generously with powdered sugar for a classic presentation. It pairs beautifully with a cup of espresso or a light dessert wine such as Moscato d'Asti. For a more elaborate dessert spread, garnish each slice with fresh berries and a sprig of mint. This pie is perfect for Easter brunch, spring picnics, or any celebration where you want to offer something elegant yet comforting. Leftovers can be stored covered in the refrigerator for up to three days, though the crust is best enjoyed within the first day or two for optimal texture.

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This Easter Sweet Ricotta Pie with Lemon Zest is more than just a dessert—it's a celebration of Italian culinary heritage and the arrival of spring. Each slice offers a harmonious balance of creamy ricotta, fragrant lemon, and buttery pastry that will transport you to a sun-drenched Italian kitchen. Whether you're continuing a family tradition or creating new memories, this pie is sure to become a treasured part of your seasonal baking repertoire.

Common Questions About Recipes

→ How do you make the pastry tender?

Cold butter is rubbed into the flour and sugar until coarse crumbs form, then combined gently with egg, vanilla, and water to avoid gluten development, resulting in a tender crust.

→ What gives the filling its lemon flavor?

Fresh lemon zest and a bit of lemon juice are incorporated into the ricotta mixture, providing a bright citrus note without overpowering the creaminess.

→ How can I tell when the pie is done baking?

The filling should be set and lightly golden with a slight wobble in the center, indicating it’s perfectly baked without overcooking.

→ Can I add other citrus flavors to the filling?

Yes, adding orange zest alongside lemon zest can enhance the citrus complexity and add a subtle twist.

→ What is the best way to serve this pie?

Chill for at least two hours before slicing and dust with powdered sugar. Garnishing with fresh berries adds a festive and colorful touch.