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