Sweet Pie, Lemon and Ricotta
The recipe for Sweet Pie with Ricotta and Lemon
Light and indulgent, the lemon/ricotta tart is childishly simple.
You will need:
- 300 grams of Ricotta
- 100 grams of icing sugar
- 1 organic lemon + lemon zest
- 3 eggs
- 1 homemade shortcrust pastry
To start, whip the ricotta with a whisk or in a themomix by inserting the whisk, speed 4, 2 minutes.
Take the zest of a lemon as well as its juice, add to the ricotta as well as the 100 grs of sugar, mix.
Add the eggs, one at a time, beating each one for at least 1 minute.
Bake for 30 minutes at 180°
Can be enjoyed with our " A late afternoon " tea
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