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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.