Authentic Lemon Ricotta Pie Recipe

This light, creamy Italian dessert that blends the richness of ricotta cheese with the fresh, sunny flavor of lemons. It’s a cousin of the traditional Easter Ricotta Pie but with a vibrant citrus twist. Every bite tastes like a breeze from the Amalfi Coast, smooth, delicate, and refreshing.

Lemon Ricotta Pie has its roots in the southern regions of Italy, where lemons and ricotta are part of everyday life. In places like Campania, the Amalfi Coast, and Sicily, lemon trees grow in the sun-drenched hillsides, and fresh ricotta — made daily from sheep’s or cow’s milk — has long been a kitchen staple.

The idea of combining these two ingredients was born from Italian tradition: using simple, fresh ingredients to create something extraordinary. While classic Ricotta Pie was often baked for Easter celebrations, symbolizing renewal and abundance, the lemon version brought a brighter, more modern twist. It reflects the coastal Italian love for freshness and lightness, a dessert that tastes like sunshine and sea breeze.

Over time, Lemon Ricotta Pie made its way to Italian-American homes, especially in the spring and summer months. Today, it’s celebrated as a timeless dessert that bridges old-world tradition and modern taste, honoring Italy’s passion for simplicity, flavor, and the beauty of seasonal ingredients.

The difference between Ricotta Pie and Lemon Ricotta Pie

The difference lies mainly in flavor and purpose, even though both share the same creamy ricotta base. Both pies share the same Italian heart, creamy ricotta cheese baked inside a tender crust, but their personalities couldn’t be more different. Traditional Ricotta Pie is the one most Italians remember from childhood, especially around Easter. It’s cozy, simple, and comforting, often flavored with vanilla, a hint of cinnamon, or a whisper of orange zest. Every slice feels like a taste of home — soft, custardy, and delicately sweet.

Lemon Ricotta Pie, on the other hand, is its brighter, sunnier cousin. By adding fresh lemon juice and zest, it brings a burst of citrus that transforms the classic pie into something lighter and more refreshing. It still has that smooth, creamy texture but with a gentle tang that wakes up your palate. If the traditional version tastes like family gatherings and spring holidays, the lemon version tastes like the Amalfi Coast, breezy, golden, and full of sunshine.

Many Italian families bake both depending on the season: the traditional Ricotta Pie for holidays and cooler months, and the Lemon Ricotta Pie when warm weather calls for something fresh and lively. They’re two sides of the same Italian tradition, one rooted in nostalgia, the other inspired by the sea, lemons, and light.

Lemon Ricotta Pie Recipe
This Lemon Ricotta Pie is a refreshing twist on the classic Italian ricotta pie. With its creamy ricotta filling, bright lemon zest, and buttery crust, it strikes the perfect balance between rich and light. Baked until golden and delicately fragrant, it’s a dessert that tastes like sunshine, elegant enough for holidays yet perfect for spring and summer gatherings, this refreshing citrus pie captures the sweet simplicity of Italy in every bite.
Perfect for any occasion: Elegant enough for holidays like Easter or Mother’s Day, yet easy enough for a weekend treat.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Servings: 10 servings
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups (250 g) all-purpose flour
  • ½ cup (100 g) sugar
  • ½ cup (115 g) unsalted butter, cold and cubed
  • 1 large egg + 1 yolk
  • ½ tsp baking powder
  • 2–3 tablespoons cold water
  • Pinch of salt
Filling
  • 2 cups (475 g) fresh ricotta cheese (well-drained)
  • ¾ cup (100 g) granulated sugar
  • 3 large eggs
  • Zest of 2 lemons
  • Juice of 1 lemon (3 tablespoons)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon cornstarch or 2 tbsp all-purpose flour
  • powdered sugar – dusting for serving (optional)

Instructions
 

  1. Prepare the Crust
    In a bowl, mix flour, sugar, and salt.
    Cut in the butter until the mixture looks like coarse crumbs.
    Add egg yolk and cold water, mixing just until dough forms.
    Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
  2. Preheat the Oven
    Set to 350°F (175°C). Grease a 9-inch pie pan.
  3. Roll Out the Dough
    On a lightly floured surface, roll the dough into a circle and fit it into the pie pan.
    Trim edges and prick the base with a fork. Set aside.
  4. Make the Filling
    In a large bowl, whisk together ricotta and sugar until creamy.
    Add eggs one at a time, whisking well after each.
    Mix in lemon zest, lemon juice, vanilla, and cornstarch until smooth.
  5. Assemble and Bake
    Pour the filling into the crust and smooth the top.
    Bake for 45–50 minutes, or until the center is just set and lightly golden.
    Let cool completely before slicing. Chill for at least 1 hour for best texture.
  6. Serve
    Dust with powdered sugar and garnish with thin lemon slices or mint leaves.

Notes

Drain your ricotta well:  Too much moisture can make the filling watery. Place it in a fine strainer or cheesecloth for at least 30 minutes before mixing, if needed, drain it overnight in a fine sieve or cheesecloth.
Lemon zest matters: Always use freshly grated lemon zest, not bottled juice alone. The zest carries the fragrant oils that give the pie its signature citrus aroma.
Don’t overmix the dough: Handle it just enough to bring it together, overworking makes a tough crust.
Don’t overmix the filling: Mix just until smooth. Over-beating adds excess air, which can cause cracks during baking.
Bake until just set. The center should still have a slight wobble; it will firm up as it cools.
Flavor Variations

Limoncello Ricotta Pie
Add 1–2 tablespoons of Limoncello liqueur to the filling for a richer lemon aroma and a touch of Italian elegance. Perfect for festive occasions or dinner parties.

Berry-Topped Ricotta Pie
After baking and cooling, top the pie with a layer of fresh berries — blueberries, raspberries, or strawberries. A light glaze of warm apricot jam makes it shine beautifully.

Vanilla Ricotta Pie
Skip the lemon and use a whole vanilla bean or a teaspoon of pure vanilla extract for a smooth, classic version. This one pairs perfectly with espresso or cappuccino.

Almond Lemon Ricotta Pie
Mix in ½ teaspoon of almond extract and sprinkle slivered almonds on top before baking. It adds a nutty crunch and a subtle floral sweetness.

Honey Lemon Ricotta Pie
Replace half the sugar with honey for a more natural sweetness and a golden, aromatic finish. Drizzle extra honey on top before serving for a rustic touch

Lemon Ricotta Pie
Serving

Lemon Ricotta Pie is best enjoyed chilled or slightly cool, allowing the creamy texture and bright lemon flavor to shine. Before serving, dust the top with powdered sugar or garnish with thin lemon slices and a few fresh mint leaves for a simple, elegant look.

For a special touch, serve each slice with a spoonful of whipped cream, a drizzle of honey, or a handful of fresh berries like blueberries or raspberries — their natural sweetness pairs beautifully with the tangy lemon.

This pie makes a lovely finish to spring dinners, Easter brunches, or afternoon tea. Its lightness also balances rich main courses perfectly, offering a refreshing end to any Italian meal.

Storage

To keep your Lemon Ricotta Pie fresh and flavorful, allow it to cool completely before storing. Cover the pie tightly with plastic wrap or place it in an airtight container.

Refrigerator: Store in the fridge for up to 4 days. The flavor often deepens after the first day, making it even better the next time you serve it.

Freezer: You can also freeze the pie for up to 1 month. Wrap individual slices or the whole pie in plastic wrap and then foil. Thaw overnight in the refrigerator before serving.

After storage: For the best texture, serve slightly chilled. Avoid reheating, this pie is meant to be enjoyed cool and creamy.