Lemon Ricotta Strawberry Pie With Poppy Seed Shortbread Crust Recipes

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LEMON RICOTTA STRAWBERRY PIE WITH POPPY SEED SHORTBREAD CRUST



Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust image

A spring fresh strawberry lemon no-bake ricotta cheesecake pie with poppy seed shortbread crust.

Time 40m

Yield 6

Number Of Ingredients 12

1/2 cup butter, softened
1/4 cup powdered/confectioners sugar
1 tablespoon lemon zest
1 tablespoon poppy seeds
1/4 teaspoon salt
1 cup all-purpose flour
1 cup ricotta
4 ounces cream cheese, softened
3 tablespoons honey
1 tablespoon lemon juice
1 tablespoon lemon zest
2 pounds strawberries, sliced

Steps:

  • Cream the butter, mix in the sugar, lemon zest, poppy seeds and salt followed by the flour and mix until it forms crumbs.
  • Press the mixture unto a 9 inch pie/tart plate and bake in a preheated 400F/200C oven until lightly golden brown, about 15 minutes before letting it cool.
  • Mix the ricotta, cream cheese, honey and lemon juice and zest until smooth.
  • Spread the ricotta mixture across the bottom of the baked and cooled crust, arrange the strawberry slices on top and enjoy.

Nutrition Facts : Nutrition Facts Calories 167, Fat 10g (Saturated 6g, Trans 0), Cholesterol 28mg, Sodium 117mg, Carbs 16.8g (Fiber 4.7g, Sugars 6.2g), Protein 3.7g Nutrition by

STRAWBERRY SHORTBREAD PIE



Strawberry Shortbread Pie image

Sherry Maurer of Manheim, Pennsylvania says, "My husband enjoys this pie so much that I always make an extra one just for him! To save time, use a purchased shortbread crust."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

3/4 cup sugar
3 tablespoons cornstarch
1-1/2 cups water
1 package (3 ounces) strawberry gelatin
4 cups sliced fresh strawberries
1 shortbread crust (9 inches)

Steps:

  • In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin powder until dissolved. , Transfer to a small bowl. Chill until partially set. Place strawberries in the crust; pour gelatin mixture over berries. Cover and refrigerate until set.

Nutrition Facts : Calories 248 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 2g fiber), Protein 2g protein.

FRESH STRAWBERRY PIE WITH SPECIAL SHORTBREAD CRUST



Fresh Strawberry Pie with Special Shortbread Crust image

Most fresh strawberry pies call for a regular pie pastry or a graham cracker crust. This crust is similar to shortbread and complements the fresh strawberries wonderfully! I hope you enjoy it as much as I do! My mom would make this pie every summer, and it was gone before you could blink, it's THAT good!

Provided by MapleLeafLili Hill

Categories     Pie

Time 30m

Yield 1 pie

Number Of Ingredients 9

1/2 cup butter
1 cup flour
2 tablespoons granulated sugar
16 ounces fresh strawberries, hulled and sliced,approximately
1 (3 ounce) package strawberry Jell-O gelatin dessert
3/4 cup granulated sugar
2 1/2 tablespoons cornstarch
1 3/4 cups boiling water
2 tablespoons butter

Steps:

  • Pre-heat oven to 375.
  • Mix together crust ingredients til crumbly, and press into a 10" pie plate with floured fingers.
  • Bake empty crust in pre-heated oven for 12-15 minutes, (until very lightly browned on edges).
  • Remove from oven and cool completely.
  • While the crust is cooling, make the glaze by mixing together the dry ingredients in a pot, then add the boiling water, and cook until the glaze is thickened and clear.
  • (I use a whisk and stir constantly) Remove the glaze from heat.
  • Add the butter and stir into the glaze until melted.
  • Cool the glaze.
  • While the glaze is cooling, if your crust is cool enough, add your sliced strawberries to the crust.
  • When the glaze is cool, pour it over the sliced strawberries in the pie crust, and chill completely in the fridge until the glaze sets firmly.

Nutrition Facts : Calories 2696.8, Fat 117.7, SaturatedFat 73.2, Cholesterol 305.1, Sodium 1230.6, Carbohydrate 400.9, Fiber 12.7, Sugar 269.9, Protein 23.9

RICOTTA TART WITH LEMON POPPY CRUST



Ricotta Tart With Lemon Poppy Crust image

This simple, not-too-sweet tart is reminiscent of a cheesecake but with a higher crust-to-filling ratio. If you've got excellent, ripe fruit, feel free to lay it on top - berries, figs, poached rhubarb or pears, pineapple, plums - anything sweet and juicy will contrast nicely with the milky ricotta filling. Or just drizzle the tart with good flavorful honey and serve it plain. It's an elegant way to end a meal. If you aren't a poppy seed fan, just leave them out of the crust. Or substitute sesame seeds instead for a similar crunch, if different flavor.

Provided by Melissa Clark

Categories     snack, pies and tarts, dessert

Time 2h45m

Yield 8 servings

Number Of Ingredients 15

1 1/2 cups/185 grams all-purpose flour
1/2 cup/50 grams blanched sliced almonds
1/3 cup/40 grams confectioners' sugar
Grated zest of 1 lemon
Pinch kosher salt
1/2 cup/113 grams/1 stick unsalted butter, cold and cubed
1 large egg, lightly beaten
1 tablespoon/10 grams poppy seeds
1/4 cup/55 grams mascarpone
1/4 cup/50 grams sugar
1/8 teaspoon/1 gram cinnamon
1 3/4 cups/400 grams ricotta
1 large egg plus 1 large egg white
1 teaspoon/5 milliliters good strong honey, more for drizzling (optional)
1/8 teaspoon/1 gram kosher salt

Steps:

  • Make the tart shell: Place 1/4 cup/31 grams of flour and the almonds in a food processor with the blade attachment. Process until almonds are finely ground, about 1 minute. Add remaining 1 1/4 cups/154 grams flour, the sugar, the lemon zest and the salt. Pulse to combine.
  • Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. Add poppy seeds and pulse briefly to combine. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight.
  • When ready to bake the tart, roll the dough out between 2 sheets of plastic to a 3/8-inch thickness. Line a 9-inch tart pan with the dough and chill for 30 minutes.
  • Heat oven to 325 degrees. Line the tart shell with foil and fill with baking weights. Bake for 20 minutes, then carefully remove the foil and baking weights. Continue baking, uncovered, for about 15 additional minutes or until tart is light golden in color.
  • While the tart crust is baking, make the filling: In the bowl of an electric mixer, combine mascarpone, sugar and cinnamon. Using the paddle attachment, beat mixture until light and fluffy, about 2 minutes. Add ricotta, egg plus egg white, honey and salt, and mix to combine. Pour filling into baked tart shell and smooth the top (crust can still be hot when you add the filling).
  • Bake tart for 20 to 30 minutes, or until filling is just set in the center (a little wobble is O.K.). Let cool at room temperature on a wire rack. If you like, drizzle with honey or arrange fruit on top just before serving. Tart is best served the same day as baking.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 10 grams, Carbohydrate 33 grams, Fat 25 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 13 grams, Sodium 158 milligrams, Sugar 12 grams, TransFat 0 grams

LEMON POPPY SEED SHORTBREAD



Lemon Poppy Seed Shortbread image

Grace Yaskovic from Branchville, New Jersey picks poppy seeds to perk up her lemony cookies. "A sprinkling of sugar adds a sparkling sweetness," she notes.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 6

3/4 cup butter, softened
1/2 cup confectioners' sugar
1 tablespoon poppy seeds
1 tablespoon lemon juice
1-1/2 cups all-purpose flour
2 teaspoons sugar

Steps:

  • Preheat oven to 325°. In a bowl, beat butter and confectioners' sugar until blended. Beat in poppy seeds and lemon juice. Gradually beat in flour., Divide dough into four portions. On a lightly floured surface, roll each portion of dough into a 4-in. circle. Transfer to ungreased baking sheets. Cut each circle into six wedges, but do not separate. Prick tops with a fork. Sprinkle with sugar., Bake 20-25 minutes or until light brown. Cool on pans 10 minutes. Transfer shortbread to a cutting board; recut into wedges. Cool on a wire rack.

Nutrition Facts :

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Top Asked Questions

How do you Make Strawberry shortbread?
Ingredients 3/4 cup sugar 3 tablespoons cornstarch 1-1/2 cups water 1 package (3 ounces) strawberry gelatin 4 cups sliced fresh strawberries 1 shortbread crust (9 inches)
How do you make a strawberry pie crust?
In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin powder until dissolved. Transfer to a small bowl. Chill until partially set. Place strawberries in the crust; pour gelatin mixture over berries.
How long do you bake a ricotta tart?
Add ricotta, egg plus egg white, honey and salt, and mix to combine. Pour filling into baked tart shell and smooth the top (crust can still be hot when you add the filling). Bake tart for 20 to 30 minutes, or until filling is just set in the center (a little wobble is O.K.). Let cool at room temperature on a wire rack.
How do you make a poppy seed tart?
Add poppy seeds and pulse briefly to combine. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight. When ready to bake the tart, roll the dough out between 2 sheets of plastic to a ⅜-inch thickness. Line a 9-inch tart pan with the dough and chill for 30 minutes. Heat oven to 325 degrees.

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