Lemon Ricotta Pie

Lemon Ricotta Pie

A light and fluffy pie with a lemon tang.

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (4 ratings made) Rate
Serves: 8 person(s) Change

Preparation Time: 20 mins
Cooking Time: 50 mins

Yield: 8 x slices (one 8-inch pie)

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe

Ingredients Convert to Imperial

  • 1 Low-Fat Fiber Pastry recipe (see included recipe link)
  • 400 g part-skim ricotta cheese (1-1/2 cups)
  • 3 eggs
  • 1/4 cup sugar *
  • 1/2 fresh lemon, zested (lemon skin = about 1 tsp)
  • 1/2 cup golden seedless raisins or currants (unpacked)

Directions:

Preheat oven to 350F moderate.

PASTRY: Prepare Low-Fat Fiber Pastry. Roll out and place in a pie dish. Prick the bottom and sides with a fork.

Bake in preheated oven for 10 minutes. This will prevent the filling from soaking into the pastry. Leave oven turned on.

FILLING: In a bowl, beat together the ricotta cheese, eggs, sugar, grated lemon zest, and golden raisins until light and fluffy.

PIE: Place filling in half-cooked pastry shell and bake pie in a preheated oven for a further 40 minutes or until puffy and a knife inserted in the middle comes out clean.

Variations:

* Can replace sugar with an equivalent amount of sugar substitute.

Top with a reduced-fat whipped topping, such as Ricotta Cream (see included recipe link).

For variety, omit the dried fruit and top with fresh fruit glazed with strained warm apricot jam. (Fresh fruit: fresh strawberries, mangoes, papaya, or peaches arranged attractively.)

Serving suggestions are not included in the nutritional analysis.