If you’re searching for a dessert that’s both bright and comforting, look no further than this Lemon Ricotta Pie with Almond Accent Recipe. It perfectly balances the creamy texture of ricotta with the fresh zing of lemon and a subtle almond touch that elevates every bite. This pie is a delightful combination of rustic charm and elegant flavor that’s bound to become your new go-to for special occasions or simply a cozy afternoon treat.
Ingredients You’ll Need
Every ingredient in this Lemon Ricotta Pie with Almond Accent Recipe plays a vital role, contributing to the pie’s luscious texture, refreshing lemon aroma, and that irresistible almond hint. The list is straightforward, making it easy to gather items that pack maximum flavor without fuss.
- All-purpose flour (3 cups / 360 grams): Forms the sturdy, flaky crust that cradles the rich filling perfectly.
- Powdered sugar (½ cup / 60 grams): Adds a delicate sweetness and helps create a tender dough texture.
- Baking powder (½ teaspoon): Ensures a slight lift to the crust for an airy bite.
- Lemon zest (1 teaspoon): Infuses both crust and filling with a fresh citrus brightness.
- Salt (½ teaspoon): Balances sweetness and enhances all the other flavors.
- Unsalted butter (1 cup / 226 grams): This gives the crust its rich, melt-in-your-mouth quality.
- Large eggs (6 total): Eggs bind the dough and enrich the filling for silky smoothness.
- Whole-milk ricotta (32 ounces / 905 grams): The star ingredient providing creamy body and subtle tang.
- Granulated sugar (¾ cup / 150 grams): Sweetens the ricotta for a perfectly balanced dessert.
- Lemon juice (1 teaspoon): Adds a gentle acidity brightening the pie filling beautifully.
- Almond extract (â…› teaspoon): Offers a whisper of nutty aroma that makes this pie uniquely inviting.
- Egg wash (1 egg whisked with water): Ensures a glossy, golden finish on the crust.
How to Make Lemon Ricotta Pie with Almond Accent Recipe
Step 1: Prepare the Pie Crust
Start by mixing the flour, powdered sugar, baking powder, lemon zest, and salt in a large bowl. Cut in the cold, unsalted butter until the mixture resembles coarse crumbs. Beat two eggs and add them incrementally to form a soft, pliable dough. This crust will bake up tender and buttery with just the right hint of lemon for freshness.
Step 2: Make the Ricotta Filling
In a separate bowl, combine the strained ricotta with granulated sugar, the remaining four eggs, lemon juice, lemon zest, and almond extract. Beat until the filling is smooth and creamy. The ricotta is the filling’s heart, providing luscious texture, while the almond extract adds a subtle, sophisticated depth of flavor.
Step 3: Assemble the Pie
Roll out two-thirds of the dough and gently press it into your pie dish, making sure to cover the bottom and sides evenly. Pour the ricotta filling into the crust, spreading it carefully. Roll out the remaining dough to create the top crust or lattice, then seal the edges. Brush the crust with the egg wash to get a shiny, golden finish once baked.
Step 4: Bake and Cool
Bake the pie in a preheated oven until the crust is golden and the filling is set but still slightly jiggly in the center. Let the pie cool completely before slicing. Cooling helps the filling firm up just enough, creating that perfect creamy yet sliceable texture that makes this Lemon Ricotta Pie with Almond Accent Recipe so irresistible.
How to Serve Lemon Ricotta Pie with Almond Accent Recipe
Garnishes
For a personal touch, top slices with freshly whipped cream or a drizzle of honey. A sprinkle of toasted sliced almonds not only ties back to the almond accent but also adds delightful crunch. Fresh lemon zest or thin lemon slices can make the presentation pop with color and aroma.
Side Dishes
This pie pairs wonderfully with light accompaniments like a simple mixed green salad or fresh berries tossed with mint. For an elegant brunch, serve alongside sparkling wine or a delicate herbal tea to complement the pie’s citrusy almond notes.
Creative Ways to Present
Consider serving individual mini pies or tartlets if you want a charming, bite-sized version of this classic. You can also turn leftovers into parfaits by layering crumbled pie with Greek yogurt and fresh fruit for a fun twist that feels like a brand new dessert.
Make Ahead and Storage
Storing Leftovers
After serving, cover any leftover pie tightly with plastic wrap or foil and refrigerate. The lemon ricotta pie holds beautifully in the fridge for up to 3 days, allowing the flavors to mature and deepen even further.
Freezing
If you want to make this recipe ahead of time, the pie freezes well. Wrap it securely in plastic wrap and then foil to prevent freezer burn. It can be frozen for up to 2 months without losing its delicious taste or texture.
Reheating
Thaw frozen pie overnight in the fridge. To enjoy it warm, reheat slices gently in a low oven or microwave for 20-30 seconds. Avoid overheating to preserve the creamy ricotta filling consistency. Alternatively, some may prefer it chilled, which is just as delightful!
FAQs
Can I use part-skim ricotta for this recipe?
While whole-milk ricotta is recommended for its creamy texture and rich flavor, part-skim ricotta can work in a pinch, though the filling might be less silky and slightly drier.
Do I need to strain the ricotta before using it?
Straining very watery ricotta helps avoid a runny filling and ensures the pie sets nicely. If your ricotta is thick and creamy, straining isn’t necessary.
Is almond extract necessary in the Lemon Ricotta Pie with Almond Accent Recipe?
The almond extract adds a subtle yet distinctive flavor that defines the character of this pie. You can omit it, but you’ll lose that special nutty accent that sets this recipe apart.
Can I make this pie gluten-free?
Substituting the all-purpose flour with a gluten-free blend should work, but the crust’s texture and color might vary slightly. Consider adding xanthan gum if your blend doesn’t include it for better structure.
What’s the best way to serve this pie for a crowd?
Cut the pie into small slices or mini servings so everyone can indulge. Pair with fresh fruit or lightly sweetened whipped cream to create an inviting dessert spread everyone will love.
Final Thoughts
There’s something incredibly joyful about making and sharing this Lemon Ricotta Pie with Almond Accent Recipe. Its vibrant lemon flavor combined with creamy ricotta and that subtle almond note creates a dessert experience that feels both special and comforting. I can’t wait for you to try it and make it your own favorite for gatherings, celebrations, or whenever you’re craving a slice of sunshine in pie form.
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Lemon Ricotta Pie with Almond Accent Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This classic Ricotta Pie recipe features a tender buttery crust filled with a rich, creamy ricotta custard infused with bright lemon zest and a hint of almond extract. Perfectly balanced with sweet powdered and granulated sugars, it offers a delightful texture contrast and an elegant taste. Ideal for dessert or a special occasion treat, this Italian-inspired pie serves 8 and pairs well with fresh berries or a dusting of powdered sugar.
Ingredients
Pie Crust
- 3 cups (360 grams) all-purpose flour
- ½ cup (60 grams) powdered sugar
- ½ teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon lemon zest
- 1 cup (226 grams) unsalted butter, cold and cubed
- 2 large eggs
Ricotta 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 Pie Crust: In a large mixing bowl, combine the all-purpose flour, powdered sugar, salt, baking powder, and lemon zest. Cut in the cold unsalted butter using a pastry blender or fingers until the mixture resembles coarse crumbs. Beat the 2 eggs and add them to the mixture, stirring until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Make the Ricotta Filling: In a separate bowl, blend together the ricotta cheese, granulated sugar, and eggs until smooth. Add the lemon juice, lemon zest, and almond extract, mixing well to combine all flavors thoroughly.
- Assemble the Pie: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out two-thirds of the chilled dough into a circle large enough to fit into a 9-inch pie pan. Press the crust evenly into the pan, trimming any excess dough along the edges. Pour the ricotta filling into the crust, spreading it out evenly. Roll out the remaining third of dough and place it over the filling as a top crust or create a lattice design if preferred.
- Apply Egg Wash and Bake: Brush the top crust with the prepared egg wash to create a golden finish. Place the pie on the middle rack of the preheated oven and bake for about 50-60 minutes, or until the crust is golden brown and the filling is set but still slightly jiggly in the center.
- Cool and Serve: Let the Ricotta Pie cool completely on a wire rack before slicing to allow the filling to firm up for clean slices. Serve at room temperature or chilled, optionally dusted with powdered sugar or garnished with fresh berries.
Notes
- Strain the ricotta cheese if it contains excess moisture to prevent a watery filling.
- Ensure the butter is cold to achieve a flaky crust texture.
- The pie is best after it has cooled completely or refrigerated for several hours.
- This pie can be stored covered in the refrigerator for up to 3 days.
