Lemon Ricotta Pie

Lemon Ricotta Pie

A light and fluffy pie with a lemon tang.


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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


  • 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.

Nutritional Info (per serving)

CALORIES 223 cals
Kilojoules 931 kJ
Fat 8.6 g
Saturated Fat 3.6 g
Cholesterol 86 mg
Sodium 159 mg
Carbohydrates 27.2 g
Fiber 1.4 g
Total Sugars 12.0 g
Protein 10.1 g
Calcium 182.0 mg
Note: A dash indicates no data is available.