Baking: Pastries, Pies, Tarts: Lemon Ricotta Pie

A light and fluffy pie with a lemon tang.

Author: CalorieKing
Date: December 27, 2012

Serves: 8 person(s)
Yield: 8 x slices (one 8-inch pie)

Preparation Time: 20 mins
Cooking Time: 50 mins


    1 Low-Fat Fiber Pastry recipe (see included recipe link)
    14 oz 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)


    Preheat oven to 350°F 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.


    * 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.

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Nutritional Information
(Per Serving)

Calories:223 cals
Kilojoules:931 kJ
Fat:8.6 g
Carbohydrates:27.2 g
Protein:10.1 g
Cholesterol:86.1 mg
Sodium:159 mg
Saturated Fat:3.6 g
Fiber:1.4 g
Calcium:182.0 mg
Total Sugars:12.0 g

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