Baking: Pastries, Pies, Tarts: Lemon Ricotta Pie

A light and fluffy pie with a lemon tang.

Author: Family Health Network
Date: June 15, 2006

Serves: 8 person(s)

Preparation Time: 20 mins
Cooking Time: 50 mins

Ingredients:

3 eggs
1/2 lemon (rind only, grated)
14 oz ricotta cheese (1 1/2 cups)
1/4 cup sugar
1/2 cup sultanas or currants
1 cup Low Fat Fiber Pastry recipe

Directions:

Preheat oven to 350°F moderate.

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

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

In a bowl, beat ricotta cheese, eggs, sugar or substitute, grated lemon rind and sultanas or currants together until light and fluffy.

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

Variations:

Omit the dried fruit and top with fresh fruit glazed with strained warm apricot jam. Use fresh strawberries, mangos, pawpaws or peaches arranged attractively.

Serving suggestions and garnishes not included in recipe analysis.

Related Recipes:

Low-Fat Pastry