Easy Italian Ricotta Pie with Lemon Zest
Easy Italian Ricotta Pie with Lemon Zest is a creamy, light, and delicious dessert you can make in minutes. This recipe solves the problem of dry or soggy pies. After making this many times, I know the secret to perfect texture. The golden crust and creamy center will satisfy any sweet craving. Try this link for a refreshing drink. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy Limoncello Spritz Cocktail Recipe for Summer and Fresh Mediterranean Quinoa Salad with Feta and Olives.
Why This Easy Italian Ricotta Pie with Lemon Zest Is Pure Comfort
- Creamy texture
- Perfect for any occasion
- Easy to make
- Lemon zest adds a fresh twist
What You'll Need for Easy Italian Ricotta Pie with Lemon Zest
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- Optional: Powdered sugar
- Optional: Fresh berries
- Optional: Caramel drizzle
📝 Ingredient Notes
- Ricotta cheese: Use full-fat ricotta for the best texture.
- Lemon zest: Use freshly zested lemon for maximum flavor.
🛒 Tools & Equipment I Recommend
- Lemon zester — Ensures fresh zest without bitterness. → See on Amazon
- Cake pan — Even heat distribution for perfect baking. → See on Amazon
How to Make Easy Italian Ricotta Pie with Lemon Zest
- Prep: Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
- Mix: In a large bowl, mix ricotta, sugar, eggs, salt, and lemon zest.
- Add dry ingredients: Stir in flour, baking powder, and cinnamon. Mix well.
- Bake: Pour into the pie dish. Bake for 25–30 minutes until golden and set.
- Cool and serve: Let cool completely. Dust with powdered sugar before serving.
Cook's Tips for Perfect Easy Italian Ricotta Pie with Lemon Zest
- Best substitution: Use a stand mixer for easier mixing.
- Common mistake and fix: Bake at the correct temperature to prevent overcooking.
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Serving suggestion: Pair with a cup of coffee or tea for a perfect treat.
Storing & Reheating Easy Italian Ricotta Pie with Lemon Zest
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 3 days. Make-ahead tip: Make up to 2 days ahead and refrigerate.
Freezing Easy Italian Ricotta Pie with Lemon Zest
Freeze for up to 2 months in an airtight container.
How to Reheat Without Drying It Out
Oven: Reheat at 350°F (175°C) for 10–15 minutes. Microwave: Reheat in 30-second intervals until warm.
Recipe Notes
- Chef tip: Use room temperature eggs for a smoother mix.
- Best substitution: Replace lemon zest with orange zest for a different flavor.
- Make-ahead: Prepare the batter up to 24 hours ahead and refrigerate.
- Scaling: Double the recipe for a larger pie or serve 6–8 people.
- Troubleshooting: If the pie is too runny, bake for 5–10 minutes longer.
Want to level up this recipe?
Stand mixer — Saves time and effort when mixing ingredients. → Check price on Amazon
Easy Italian Ricotta Pie with Lemon Zest
Ingredients
Main Ingredients
- 2 cups ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- 1/4 teaspoon salt
- 1 cup all-purpose flour
Seasonings
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
Optional Toppings
- Powdered sugar
- Fresh berries
- Caramel drizzle
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
- Mix: In a large bowl, mix ricotta, sugar, eggs, salt, and lemon zest.
- Add dry ingredients: Stir in flour, baking powder, and cinnamon. Mix well.
- Bake: Pour into the pie dish. Bake for 25–30 minutes until golden and set.
- Cool and serve: Let cool completely. Dust with powdered sugar before serving.
Notes
- Chef tip: Use room temperature eggs for a smoother mix.
- Best substitution: Replace lemon zest with orange zest for a different flavor.
- Make-ahead: Prepare the batter up to 24 hours ahead and refrigerate.
- Scaling: Double the recipe for a larger pie or serve 6–8 people.
- Troubleshooting: If the pie is too runny, bake for 5–10 minutes longer.
Storage
- Fridge: Store in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze for up to 2 months in an airtight container.
- Oven reheat: Reheat at 350°F (175°C) for 10–15 minutes.
- Microwave reheat: Reheat in 30-second intervals until warm.
- Make ahead: Make up to 2 days ahead and refrigerate.
Nutrition Per Serving
- Calories: 250
- Protein: 6g
- Fat: 8g
- Carbs: 28g
- Fiber: 1g
- Sugar: 18g
- Sodium: 110mg
- Cholesterol: 110mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Italian Ricotta Pie with Lemon Zest FAQs
Yes, you can make the batter up to 24 hours ahead and refrigerate. Bake when ready to serve.
Overbaking can cause dryness. Check the pie at 25 minutes and adjust the time as needed.
Yes, freeze the baked pie in an airtight container for up to 2 months. Thaw in the fridge before serving.
Yes. Preheat to 350°F (175°C) and bake for 25–30 minutes until golden and set.
Orange zest works well as a substitute for lemon zest in this recipe.
A Warm Final Note
I can’t wait for you to try Easy Italian Ricotta Pie with Lemon Zest and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
