culinary review

Ricotta Cheese Lemon Tart

Last Modified: 12/23/11
First Published: 11/04/07
Views: 4056
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Views: 4056
This is a crisp lemon tart made with ricotta cheese. The ricotta cheese creates a quitericotta_lemon_tart different filling – slightly “grainy” at first impression, yet creamy. It forms a firm, delicious custard which we flavored with plenty of lemon juice and zest, vanilla and almond extract. This tart isn’t overly sweet and works perfect in the sweet tart pie shell. Either serve as is, or with some lightly whipped cream or why not with a sweet berry sauce. This tart works nicely as dessert, with afternoon tea, or even as brunch.

  • 1 sweet tart pie shell
  • 2 eggs + 1 egg yolk
  • ¾ cup sugar
  • juice and zest from one lemon (about 1 heaping tablespoon of zest and 3 tablespoons of juice)
  • 2 cups whole milk ricotta cheese
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1/8 teaspoon salt
ricotta ricotta_lemon


Prepare a sweet pie dough and blind bake it for about 10 minutes. Let cool.

Whisk the eggs, the yolk and the sugar together well. Add the lemon juice and zest, the vanilla extract, the almond extract and the salt. Incorporate the ricotta cheese until the mixture is smooth.


Pour the cheese mixture into the pie dish. Bake in a 350 degree for about one hour or until the pie is firm but still slightly wiggly in the middle. Let cool before cutting into it.