Lemonricottapie Recipes

ITALIAN LEMON RICOTTA PIE RECIPE

Steps:

• Preheat oven to 375F
• Combine the ricotta, sugar, flour, salt, lemon zest and egg yolks (only the yolks), in a large mixing bowl until very smooth without lumps or clumps
• In a separate bowl, whisk the egg whites until they form stiff peaks. If you have an electric mixer, use the whisk that came with it.
• Using a spatula, gently fold the egg whites into the ricotta mixture.
• Spray the cake pan or spring form pan with cooking spray or butter and dust with some flour. Once even coated dump any excess into the sink by simply tapping the sides.
• Bake for 35 minutes uncovered
• Let cool for 1 hour to allow pie to set and settle (it will deflate)
• Before serving, top with confectioners sugar (don't be shy). If you have fresh blueberries or other fruit, add these either on top or as a side dish.

LEMON RICOTTA PIE

Steps:

• For crust, combine flour, sugar, salt, lemon zest and cinnamon. Cut in the butter until the dough takes on an even crumbly texture, with some bits of butter still visible. Whisk Marsala and egg yolk and add to flour mixture. Combine just until dough comes together. Shape into a disc, wrap and chill for an hour.
• On a lightly floured surface, roll out dough to ¼-inch thick and line an ungreased 9-inch pie plate and cinch edges. Chill dough while preparing filling.
• For filling, place ricotta, cream, eggs, sugar, Marsala, lemon zest, cinnamon, vanilla and almond extract in a bowl. Sift flour over top and blend. Place amaretti biscuits into a tea towel and crush. Sprinkle amaretti crumbs over chilled pastry shell. Spoon filling into pastry shell and spread evenly. Chill for 20 minutes.
• Preheat oven to 350° F. Place pie on a baking tray and bake for 1 1/4 to 1 1/2 hours minutes, until firm to the touch in the centre. Turn off the oven and crack the oven door. Leave pie in until oven is cool.
• Yield: 1 9-inch pie. Makes 6 to 8 servings.
• Cool completely before slicing.

OLD FASHIONED LEMON PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
• Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
• Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
• Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.
• To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
• Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.

ITALIAN RICOTTA PIE

Steps:

• To make crust, mix flour and salt in medium bowl.
• Cut in butter until mixture looks like coarse crumbs.
• Stir in egg yolk and water.
• Roll out, place crust in 10" glass pie plate and flute the edges.
• For filling, combine ricotta cheese, flour, salt, lemon and orange rinds and vanilla.
• Beat in eggs and add sugar gradually.
• Pour filling into crust and bake at 350° until firm and light brown (approximately 1 hour and 20 minutes).

WORLD'S BEST LEMON PIE

Steps:

• In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.

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.

LEMON-RICOTTA TART

Steps:

• Preheat oven 375 degrees. In a food processor, pulse vanilla wafers until finely ground (to yield 2 cups). Add butter and pulse until crumbs are evenly moistened.
• Transfer crumb mixture to a 9-inch tart pan with a removable bottom. Press firmly into the bottom and up the sides. Place pan on a baking sheet; bake crust until lightly browned and set, 10 to 12 minutes. Remove from oven.
• In clean food processor, blend ricotta, cream cheese, eggs, granulated sugar, and lemon zest and juice until smooth. Pour into hot crust in pan; bake until filling is set and browned in spots, 30 to 35 minutes. Cool completely on a wire rack. Just before serving, dust top of tart with confectioners' sugar, if desired.