Ricotta Lemon Pie Recipe

Ricotta Lemon Pie
Ingredients: Yield 1 (9 inch) pies
½ recipe Basic pie Dough (recipe follow)
2 cups whole milk ricotta cheese
½ cup sour cream
1/3 cup superfine sugar
2 large eggs
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
¼ teaspoon kosher salt

  • Preheat oven to 350 degree
  • On a lightly floured surface, roll dough into a 12 inch circle, about 1/8 inch thick. Transfer to a 9 inch pie dish, letting dough fall into place. Trim edges even with rim of pie dish. Using a paing spacing them ½ inch apart. Cover with plastic wrap, and refrigerate for 30 minutes.
  • Prick bottom and sides of dough with a fork. Bake until edges are pale, 12 to 16 minutes.
  • In the work bowl of a food processor, combine ricotta, sour cream, sugar, eggs, lemon zest, lemon juice, and salt, blend until light in color and smooth, about 3 minutes. Pour batter into prepared crust. Place pie on a rimmed baking sheet.
  • Bake until filling is set and just beginning to brown, 30 to 35 minutes. Transfer to a wire rack, and let cool completely before serving.
Basic Pie Dough
Ingredients: Yield 1double crust pie( whoe recipe) or 1 single crust pie(halft recipe)
Whole Recipe
4 cups all purpose flour
½ cup sugar
½ teaspoon kosher salt
12 tablwspoons cold unsalted butter, cut into pieces
¼ cup ice cold water

Half Recipe
2 cups all purpose flour
¼ cup sugar
¼ teaspoon kosher salt
6 tablespoons cold unsalte butter, cut into pieces
6 tablespoons ice cold water

  • In the work bowl of a food processor, pulse together flour, sugar, salt, and any dry additions to pie doughif dedired. Add butter and pulse until mixture is crumbly, about 1 minute.
  • Combine ice water with any wet additions to pie dough, if desired. With motor running, slowly add ice water. Continue blending until mixture form a ball. Shape dough into 2 disk (1 for half ricepe), and wrap tightly in plastic wrap. Refrigerate until firm, approximately 2 hours.
Ricotta Lemon Pie Recipe

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