If you’re on the hunt for a dessert that feels like a warm hug from the inside out, this Ricotta Pie with Lemon Zest and Almond Extract Recipe is going to become your new favorite. Creamy ricotta filling infused with bright lemon zest and a delicate hint of almond extract nestled in a buttery, tender crust creates a heavenly balance of flavors and textures. This pie isn’t just a dessert; it’s an experience that’s both comforting and refreshing, perfect for sharing with loved ones or savoring on your own with a sprinkle of powdered sugar and a cup of tea. Get ready for a delightful journey into a classic recipe redefined with simple yet magical ingredients.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role in creating that iconic ricotta pie texture and flavor. The list might seem straightforward, but each component adds its own touch of magic—whether it’s the tangy brightness from lemon zest or the rich creaminess from the ricotta. Here’s what you’ll gather to make this treat come alive.
- 3 cups all-purpose flour: The foundation for a tender, flaky crust that holds the filling perfectly.
- ½ cup powdered sugar: Adds a subtle sweetness and delicate texture to the crust.
- ½ teaspoon baking powder: Helps create a slightly lighter crust, so it’s not too dense.
- 1 teaspoon lemon zest: Infuses a fresh, aromatic citrus burst that brightens the dough.
- ½ teaspoon salt: Balances flavors and enhances the overall taste of the crust and filling.
- 1 cup unsalted butter: Provides richness and flakiness to the crust when chilled and cut in properly.
- 2 large eggs: Bind the crust ingredients together and add moisture.
- 32 ounces whole-milk ricotta: The star of the pie, creamy and mild, making the filling heavenly smooth.
- ¾ cup granulated sugar: Sweetens the ricotta filling without overpowering it.
- 4 large eggs: Give structure and richness to the custard-like filling.
- 1 teaspoon lemon juice: Adds clean citrus acidity that brightens the filling.
- 1 teaspoon lemon zest: Heightens the lemon flavor to keep every bite lively.
- â…› teaspoon almond extract: Introduces a subtle nutty note that complements the ricotta beautifully.
- Egg wash (1 egg whisked with a little water): Creates a shiny, golden-brown finish on the crust.
How to Make Ricotta Pie with Lemon Zest and Almond Extract Recipe
Step 1: Prepare the Perfect Crust
Start by whisking together the dry ingredients: flour, powdered sugar, baking powder, lemon zest, and salt. Then cut in the cold unsalted butter until the mixture is crumbly and resembles coarse sand. Beat two eggs lightly and add them gradually to the mixture, kneading just enough to bring the dough together. This careful handling ensures the crust stays tender and flaky once baked. Wrap your dough and let it chill for at least 30 minutes to relax the gluten and firm up the butter.
Step 2: Craft the Creamy Filling
While your crust chills, beat together the ricotta, granulated sugar, and eggs until smooth and fluffy. Stir in lemon juice, lemon zest, and almond extract gently but thoroughly. This combination is what makes this pie truly special—offering a velvety texture with bright and nutty undertones that lift the whole dessert to another level. Make sure not to overbeat to keep everything light and airy.
Step 3: Assemble the Pie
Preheat your oven to 350°F (175°C). Roll out your chilled dough to fit a 9-inch pie pan, pressing it evenly along the bottom and sides. Pour the ricotta mixture into the crust, smoothing the top carefully. If you want, you can add little dough cutouts or a lattice on top for an extra homemade feel. Brush the edges of the crust with the egg wash to encourage that gorgeous golden hue. This final touch seals in flavors and makes the presentation irresistible.
Step 4: Bake Until Golden and Set
Bake the pie in your preheated oven for about 1 hour and 15 minutes. You’re looking for the crust to turn a warm golden brown and the filling to set but still retain a slight jiggle in the center. Don’t rush this part, as low and slow ensures the custard is creamy without drying out. Once baked, allow it to cool completely—this resting helps the flavors meld and the texture to perfect.
How to Serve Ricotta Pie with Lemon Zest and Almond Extract Recipe
Garnishes
Serving this pie can be an event on its own! A light dusting of powdered sugar adds a snowy, elegant finish that contrasts the golden crust. For an extra zing, consider adding thin lemon slices or a sprinkling of toasted almond flakes on top to echo the almond extract in the filling. Fresh mint leaves also brighten up the plate visually and add a refreshing scent.
Side Dishes
This pie pairs beautifully with a simple bowl of fresh berries or a dollop of lightly sweetened whipped cream. For a more decadent twist, a drizzle of honey or a scoop of vanilla gelato compliments the ricotta’s creaminess and the citrus tang. For a drink pairing, a crisp white wine or a freshly brewed herbal tea works wonders to balance richness.
Creative Ways to Present
Why not slice the pie into individual portions and serve in cute mini tart pans or ramekins for a charming touch at your next gathering? Layering it with a berry compote or serving alongside chocolate-dipped biscotti ups the wow factor. Alternatively, turn leftover pie into a decadent breakfast by warming a slice and topping it with fresh fruit and Greek yogurt.
Make Ahead and Storage
Storing Leftovers
This pie keeps beautifully in the refrigerator, covered with plastic wrap or in an airtight container for up to 3 days. The flavors actually deepen a bit overnight, making each slice just as delightful (if not more) the next day.
Freezing
You can freeze a fully baked and cooled ricotta pie for up to one month. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. When you’re ready to enjoy, thaw it overnight in the fridge gently—this method preserves texture and flavor better than quick thawing.
Reheating
For that fresh-from-the-oven experience, warm slices in a 300°F oven for 10-15 minutes. Avoid microwaving as it can alter the creamy texture and cause the filling to become watery. A slow, gentle warm-up keeps the custard smooth and enticing.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
While whole-milk ricotta gives the best creamy texture, part-skim works in a pinch. Just be aware that it might make the filling slightly less rich and a little more watery, so draining excess moisture before mixing helps.
Is the almond extract necessary for the pie?
The almond extract adds a subtle and distinctive flavor note that truly elevates the pie, making it unique. If you don’t have it, you can omit it, but the pie won’t have that special nutty hint that makes this Ricotta Pie with Lemon Zest and Almond Extract Recipe stand out.
How do I strain ricotta if it’s very watery?
Place ricotta in a fine mesh sieve or cheesecloth over a bowl and let it drain in the fridge for at least a few hours or overnight. This prevents excess moisture from making the filling runny, ensuring your pie sets perfectly.
Can I prepare this pie in advance for a party?
Absolutely! The pie can be made a day in advance and refrigerated. This lets the flavors marry beautifully, making the filling more flavorful and the texture firm yet creamy when served.
Why is lemon zest used in both crust and filling?
Lemon zest provides fresh citrus oils that brighten both the crust and filling with a lively aroma and flavor. Using it in both layers creates a balanced citrus presence that keeps each bite vibrant and refreshing.
Final Thoughts
There’s something truly joyful about making a homemade pie that feels both simple and luxurious, and this Ricotta Pie with Lemon Zest and Almond Extract Recipe hits that perfect note. Its creamy filling, zesty brightness, and delicate almond aroma make it a timeless dessert that you’ll want to return to again and again. Trust me, once you take that first bite, you’ll understand why this pie holds a special place in so many hearts. So, grab your apron and ingredients, and treat yourself and your loved ones to a slice of pure happiness!
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Ricotta Pie with Lemon Zest and Almond Extract Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Ricotta Pie is a classic Italian dessert featuring a buttery, tender crust filled with a creamy, subtly sweet ricotta mixture enhanced by lemon zest and almond extract. Perfect for any occasion, this pie combines a rich, smooth filling with a delicate, crisp pastry for a delightful treat that serves eight.
Ingredients
For the crust:
- 3 cups (360 grams) all-purpose flour
- ½ cup (60 grams) powdered sugar
- 1/2 teaspoon baking powder
- 1 teaspoon lemon zest
- ½ teaspoon salt
- 1 cup (226 grams) unsalted butter, cold and cut into pieces
- 2 large eggs
For the filling:
- 32 ounces (905 grams) whole-milk ricotta, strained if very watery
- 3/4 cup (150 grams) granulated sugar
- 4 large eggs
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- â…› teaspoon almond extract
For egg wash:
- 1 egg, whisked with a little water
Instructions
- Prepare the crust dough: In a large bowl, whisk together the all-purpose flour, powdered sugar, baking powder, lemon zest, and salt. Using a pastry cutter or your hands, cut in the cold unsalted butter until the mixture resembles coarse crumbs. Add the 2 large eggs and mix until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Make the ricotta filling: In a separate large bowl, combine the strained ricotta cheese, granulated sugar, 4 large eggs, lemon juice, lemon zest, and almond extract. Mix well until smooth and creamy. Set aside.
- Preheat oven and prepare the pie crust: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out two-thirds of the chilled dough to fit a 9-inch pie pan. Transfer the dough to the pan and gently press to fit, trimming excess dough at the edges if needed.
- Fill the crust: Pour the ricotta filling into the prepared crust, spreading it evenly.
- Top the pie: Roll out the remaining dough and cut into strips or desired shapes to create a lattice or decorative top layer. Arrange the strips over the filling and seal the edges by pinching together the bottom and top crust to secure.
- Apply egg wash: Brush the top crust with the egg wash made from one egg whisked with a little water to achieve a golden, glossy finish when baked.
- Bake the pie: Place the pie on the center rack of the preheated oven. Bake for about 1 hour and 15 minutes, or until the crust is golden brown and the filling is set but still slightly jiggly in the center.
- Cool and serve: Remove the pie from the oven and let it cool completely on a wire rack. This resting time will allow the filling to fully set before slicing. Serve at room temperature or chilled.
Notes
- If the ricotta is very watery, strain it through a fine mesh sieve or cheesecloth for a few hours to prevent a soggy filling.
- Allowing the dough to chill helps prevent shrinkage during baking and produces a flakier crust.
- For a more intense lemon flavor, increase the lemon zest slightly or add a touch more lemon juice to the filling.
- The almond extract adds a subtle nutty aroma but can be omitted or substituted with vanilla extract if preferred.
