Easter Sweet Ricotta Lemon Pie (Printable)

Creamy ricotta filling with fresh lemon zest nestled in a tender, flaky crust for spring celebrations.

# What You Need:

→ Pastry

01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1 large egg
05 - 1 large egg yolk
06 - 1/4 teaspoon salt
07 - 1 teaspoon vanilla extract
08 - 2 to 3 tablespoons cold water

→ Ricotta Filling

09 - 2 cups whole milk ricotta cheese, well drained
10 - 3/4 cup granulated sugar
11 - 3 large eggs
12 - 1 teaspoon vanilla extract
13 - Zest of 2 lemons
14 - 1 tablespoon fresh lemon juice
15 - 2 tablespoons all-purpose flour
16 - 1/4 teaspoon salt
17 - 1/4 cup heavy cream

→ Finishing

18 - Powdered sugar for dusting

# How To Make It:

01 - In a large mixing bowl, combine flour, granulated sugar, and salt. Add cold cubed butter and use your fingertips to rub the mixture until it resembles coarse breadcrumbs.
02 - Mix in the whole egg, egg yolk, and vanilla extract. Add cold water one tablespoon at a time, stirring gently until the dough just comes together without overworking.
03 - Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax and butter to firm.
04 - Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9-inch pie or tart pan with butter or cooking spray.
05 - On a lightly floured work surface, roll out the chilled dough to a thickness of about 1/8 inch. Transfer to the prepared pan, gently pressing into the bottom and up the sides. Trim excess dough from the edges and prick the base with a fork. Chill for 10 minutes.
06 - In a large bowl, whisk together the drained ricotta cheese, granulated sugar, eggs, vanilla extract, lemon zest, lemon juice, all-purpose flour, salt, and heavy cream until the mixture is smooth and homogeneous.
07 - Pour the ricotta filling into the prepared pastry shell and use a spatula to smooth the top surface evenly.
08 - Transfer the pie to the preheated oven and bake for 55 to 60 minutes, or until the filling is set and lightly golden on top. The center should have a slight wobble when gently shaken, indicating proper doneness.
09 - Remove the pie from the oven and allow it to cool completely on a wire rack at room temperature. Once cooled, refrigerate for at least 2 hours before slicing to allow the filling to firm properly.
10 - Just before serving, dust the top of the pie generously with powdered sugar using a fine sieve or sifter.

# Expert Tips:

01 -
  • The filling is impossibly creamy without feeling heavy, thanks to that perfect balance of ricotta and cream.
  • Lemon zest gives it a brightness that makes people ask what your secret is, and you can smile knowing you nailed something traditionally Italian.
  • It's elegant enough for Easter dinner but forgiving enough that minor imperfections bake away into charm.
02 -
  • Draining your ricotta is non-negotiable—I learned this the hard way when a too-wet filling stayed jiggly even after baking, and the texture felt more like pudding than pie.
  • The slight wobble in the center matters more than you think; overbaking turns the filling grainy and dry, so trust the wobble and pull it out while it's still got give.
03 -
  • If your pastry cracks while fitting into the pan, pinch the dough together—those seams will disappear during baking, and nobody will ever know.
  • Using a microplane for the lemon zest takes only seconds and gives you the most fragrant, delicate result possible.
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