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!
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).