Lemon Lime Ricotta Pie Recipes

LEMON & LIME RICOTTA PIE

Steps:

• Preheat the oven to 180C/350F degrees.
• Separate the eggs.
• Whisk the egg whites until firm.
• Combine the other ingredients and mix well.
• Fold in the egg whites
• Line a baking tin with parchment paper.
• Pour the mixture into the cake tin and bake for 25 minutes until firm and golden on top.
• Chill for at least 90 minutes and serve with berries of choice on top. (optional).
• Eat and enjoy!

THE BEST ITALIAN RICOTTA PIE

Steps:

• Have ready a 9-inch pie pan with removable bottom. In case you don't have a pie dish, you can use a springform pan for cakes. You'll come halfway up the sides with the crust so it's roughly the same height as a pie.
• When ready to bake, roll the dough on a lightly floured counter until a few inches bigger than the pie plate.
• Carefully line the pan without stretching the dough and pinch the edges. You might need to cut a few overhanging pieces.
• Prick the bottom and refrigerate or freeze (better) while you make the filling.
• Preheat oven to 350ºF / 180ºC.
• Mix ricotta and gradually add sugar and flour until creamy. You can do this by hand, it just needs to be well integrated.
• Add egg yolks, cream, sour cream, marsala if using, vanilla, lemon juice, and zest. Mix well.
• Beat the egg whites with the salt until medium-firm peaks form and add them in 2 parts to the ricotta mixture with a spatula.
• Integrate them until there are barely remains of beaten whites, but don't mix too much and don't beat.
• Pour into the cold pie shell and bake for 50-60 minutes, until the filling is almost firm and golden. It should barely giggle in the middle.
• Let cool completely on a wire rack.
• It can be kept at room temperature for two days or refrigerated, well covered, for several days.

LEMON-LIME RICOTTA POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
• Sift flour, baking soda, salt, cardamom, and ginger together in a large bowl. Set aside.
• Beat ricotta, sugar, and butter together in a separate large bowl on medium-high speed until mixture is very light, 7 to 9 minutes. Mixture will look almost grainy and curdled--that is normal. Add eggs, 1 at a time, mixing well after each addition. Beat mixture on high speed for another 3 to 4 minutes. Mix in lemon zest and juice and lime zest and juice, until thoroughly incorporated. Add dry ingredients in three separate additions, mixing until only just combined after each addition.
• Pour batter evenly into prepared pan and smooth the top. Tap pan on the counter a few times to remove any air bubbles.
• Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Cool cake in the pan for 15 minutes before gently running a knife around the edges and center of the pan to loosen. Invert cake onto a wire rack to cool completely.
• To make the icing: whisk together powdered sugar, heavy cream, and salt until completely smooth. Add in lemon and lime zests and juices and mix until thoroughly combined. Pour icing over the cooled cake.

LEMON RICOTTA PIE

Steps:

• For pie pastry into a 9-inch glass pie plate, flute edges and chill while making the filling.
• To make the filling; in a large bowl place the ricotta, whipping cream, eggs, 1/2 cup plus 2 tablespoons sugar (or more if desired) Marsala, lemon zest, cinnamon, vanilla and almond extract and flour; mix well to combine.
• Sprinkle the crushed amaretti biscuits over the unbaked pie shell.
• Spoon the ricotta filling over the crushed biscuits and spread out evenly.
• Place the unbaked pie in the fridge for 20-25 minutes.
• Set oven to 350 degrees.
• Place the pie plate on a baking sheet.
• Bake for about 1-1/4 hours or until firm to the touch (might take a little less or more time).
• Turn the oven heat off and leave the door a little open.
• Leave the pie in the oven with heat off until oven is cool.
• Cool completely before slicing.