This Lemon Ricotta Pie is simply amazing! I’ve never been a big fan of ricotta cheese, but my husband on the other hand loves it. But, I’ve always loved a good cheese pie (or cake as most call it) but being mild to moderately lactose intolerant (depends on the kind and quantity) eating too much cheese just doesn’t make me feel the best. I find that I can tolerate eating ricotta in small portions and enjoy some of life’s little pleasures. This Lemon Ricotta Pie has become one of my many little pleasures on my list.
This Lemon Ricotta Pie is so creamy with a light fluffy and airy texture (kind of like a soaked sponge cake) that will it that keep you taking your next bite. My husband shakes his head and says it has a flavor that keeps you guessing, and he just can’t figure out what makes it so good. I told him it was my secret ingredient (sssshh, it’s love) and that if I told him I wouldn’t be able to make for him again. Needless to say, he has yet to ask what my secret ingredient is again.
Lemon Ricotta Cheese pie is a delicious light and airy dessert that can be served warm or cold. Top it with your favorite fruit, syrup or a nice caramel sauce of your choice to finish off a great evening or family gathering.
- 15 oz. container – Ricotta Cheese – low fat
- 1 – Egg White
- 2 – Eggs
- ¼ tsp – Ground Nutmeg
- ½ tsp – Ground Cinnamon
- ½ tsp – Pure Lemon Extract
- ½ tsp – Pure Vanilla Extract
- 1/3 cup – Sugar
- Cooking Spray
- 8 in pie pan
- 4 small spring pans or ramekins
- 1 tsp per individual pie, 1 Tbsp. for regular pie pan – Blueberry Rhubarb Syrup*
- ¼ cup – Fresh Blueberries and Strawberries – for topping
- ½ tsp – Lemon Zest – for topping
- Preheat oven to 300 degrees. Spray pan(s) with cooking spray.
- Combine in mixing bowl – ricotta, eggs, nutmeg, cinnamon, extracts, and sugar. Mix on med/high for 2 minutes until creamy and well combined. Pour batter into pan(S).
- Set pan(s) on a baking sheet and bake for 40 minutes (50 minutes for a regular pie pan) until outer edges are a light golden brown. The middle will still be a little wiggly.
- Cool for 30 minutes before removing from spring pans. Top with syrup, fruit, lemon zest and serve**.
*You can use frozen blueberry and heat them up in a pan to make a quick syrup, no sugar needed. **This can be served warm or cold. I personally enjoy it cold.
I topped off this Lemon Ricotta Pie with some of my Blueberry Rhubarb Syrup that I jarred up last season, added a few fresh blueberries, strawberries and some lemon zest, and it was purely delicious! I’m so glad we have that monster rhubarb plant returning every year, I can’t wait to make some more syrup.
This Lemon Ricotta Pie can be made in a pie pan or individual baking dishes (everyone receives their own pie and they don’t have to share), which is a plus around here. This time I used four small spring pans for easier removal and the serving size is perfect. This lovely Lemon Ricotta Pie can be served warm or cold, it’s scrumptious either way.
From my kitchen to yours,
Want a simple delicious syrup recipe? Try my Blueberry Rhubarb Syrup.
What’s a tasty dessert on your life’s little pleasures list?