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If you are not familiar with what a lemon ricotta pie is or have never made one yourself, don’t worry, either had I until a few years ago. This is in my opinion one of the easiest Italian dessert recipes I know of, and I encourage you to give it a try.
I provide step by step instructions below as well as a video. However, the video omits the lemon zest – but you just add that to the other ingredients when mixing… it’s all in the instructions below. 😉
Like all my Italian recipes I share, this lemon ricotta pie is very easy and simple. Do not be intimidated! This is a wonderful dessert that is perfect for any holiday or really, any time of the year!
A ricotta pie is similar to a cheesecake in texture and form. Don’t get confused with a ricotta “cake” which is more like a regular cake made with lots more flour.
You can see my original photo from almost 10 years ago (taken with a basic point and shoot, but at least you’ll see what it looks like without filters, enhancing etc!).
This is a traditional Italian recipe (very popular at Easter time) and very simple to make. The most unique ingredient would be the ricotta cheese and confectioners sugar which you can readily get at any grocery store.
Basically, you mix all the ingredients together, except the egg whites. You whisk the egg whites until they have stiff peaks. Then you blend those in gently, and pour into the spring form pan or cake pan. Bake it, the let it cool and add the confectioners sugar prior to serving.
Yes, it’s that easy…. if I can do it, so can you!!
Where’s the lemon in my Ricotta pie video?
Unfortunately the video below shows the recipe without lemon, but you can still follow the video just make sure to add in the lemon zest per my instructions.
Note: the video does not mention the pan size I used. I used a 9 inch for the video.
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Italian Lemon Ricotta Pie Recipe
Lemon ricotta pie is an easy Italian dessert I received from my Italian husband. It is a great dessert recipe for the holidays or parties. Easy and simple to make! Enjoy!
- 1 1/4 lb ricotta cheese (whole milk) (20oz or approx 2 1/2 cups)
- 3 tbsp white sugar
- 1 tbsp white flour
- pinch salt
- 3 egg yolks
- 3 egg whites
- grated zest of 1 lemon
Preheat oven to 375F
Combine the ricotta, sugar, flour, salt, lemon zest and egg yolks (only the yolks), in a large mixing bowl until very smooth without lumps or clumps
In a separate bowl, whisk the egg whites until they form stiff peaks. If you have an electric mixer, use the whisk that came with it.
Using a spatula, gently fold the egg whites into the ricotta mixture.
Spray the cake pan or spring form pan with cooking spray or butter and dust with some flour. Once even coated dump any excess into the sink by simply tapping the sides.
Bake for 35 minutes uncovered
Let cool for 1 hour to allow pie to set and settle (it will deflate)
Before serving, top with confectioners sugar (don't be shy). If you have fresh blueberries or other fruit, add these either on top or as a side dish.
For this recipe you will need a handheld or electric mixer and a cake pan or spring form pan (preferred).