Easter Sweet Ricotta Pie (Printable)

Creamy ricotta and lemon zest blend in a tender pastry crust, ideal 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 to 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

# Method:

01 - In a large bowl, combine flour, sugar, and salt. Add cold cubed butter and rub between fingertips until mixture resembles coarse breadcrumbs.
02 - Mix in the 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 tightly in plastic wrap, and refrigerate for at least 30 minutes.
04 - Preheat oven to 350°F. Grease a 9-inch pie or tart pan with butter or cooking spray.
05 - On a lightly floured surface, roll dough to fit the pan. Gently press into bottom and sides, trim excess, prick base with a fork, and chill for 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 homogeneous.
07 - Pour ricotta mixture into prepared pastry shell and smooth the top with a spatula.
08 - Bake for 55 to 60 minutes until filling is set and lightly golden. Center should have a slight wobble when gently shaken.
09 - Remove from oven and cool completely on a wire rack. Refrigerate for at least 2 hours before slicing.
10 - Dust generously with powdered sugar immediately before serving.

# Expert Advice:

01 -
  • The ricotta filling is silky and lightly sweet rather than cloying, letting the lemon shine without overwhelming.
  • You can make the pastry a day ahead, which means less stress and more time to enjoy the actual baking.
  • It serves eight generously and tastes just as good the next day, making it perfect for gatherings where timing feels impossible.
02 -
  • Draining your ricotta is not optional—wet ricotta will make your filling too loose and it won't set properly, so use cheesecloth and give it time to drain.
  • That slight wobble in the center when it comes out of the oven is your signal that it's done; a completely firm filling will become dry and rubbery once cooled.
03 -
  • Make the pastry dough the day before and you'll have one less thing to stress about on the day you're baking—wrapped tightly, it keeps beautifully in the fridge.
  • If you want a more pronounced citrus note, add orange zest alongside the lemon, or brush the cooled pie with a thin lemon glaze before the final powdered sugar dust.
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