Easy Italian Ricotta Pie with Lemon Zest
Easy Italian Ricotta Pie with lemon zest is the best quick dessert you’ll ever make. I’ve made this many times, and the secret is a golden crust. Creamy, fresh, and full of flavor. Try this recipe with a lemon spritz. Jump to the recipe card or keep reading for my best tips. 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
- Fresh lemon brightness
- Simple ingredients
- Perfect for any meal
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
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon juice
- 1/4 teaspoon baking powder
- Optional: Fresh lemon slices
- Optional: Powdered sugar
- Optional: Chopped pistachios
📝 Ingredient Notes
- Ricotta cheese: Use full-fat for best texture and flavor.
- Lemon zest: Use organic lemons for the best flavor.
🛒 Tools & Equipment I Recommend
- Baking Sheets — Ensures even heat distribution for a golden crust. → See on Amazon
- Whisk — Creates a smooth batter for a silky ricotta pie. → See on Amazon
How to Make Easy Italian Ricotta Pie with Lemon Zest
- Preheat oven: Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
- Mix ingredients: In a large bowl, mix ricotta, eggs, sugar, lemon zest, salt, vanilla, and lemon juice.
- Add leavening: Stir in baking powder. Pour into prepared pie dish.
- Bake: Bake for 25–30 minutes until set and golden on top.
- Cool and serve: Let cool completely. Serve with a sprinkle of lemon zest or fresh fruit.
Cook's Tips for Perfect Easy Italian Ricotta Pie with Lemon Zest
- Best technique: Use room temperature eggs for a smoother mix.
- Common mistake and fix: If pie is undercooked, cover with foil and bake 5 more minutes.
- Storage tip: Keep in an airtight container in the fridge for up to 3 days.
- Serving suggestion: Add a scoop of vanilla ice cream for a rich dessert.
Storing & Reheating Easy Italian Ricotta Pie with Lemon Zest
Short-Term Storage
Store in an airtight container in the fridge. Store in airtight container for up to 3 days. Make-ahead tip: Make up to 1 day in advance and refrigerate.
Freezing Easy Italian Ricotta Pie with Lemon Zest
Freeze for up to 2 months in a sealed container.
How to Reheat Without Drying It Out
Oven: Reheat in 325°F (160°C) oven for 10–15 minutes. Microwave: Microwave for 1–2 minutes on medium power.
Recipe Notes
- Chef tip: Let the pie cool completely before slicing to prevent crumbling.
- Best substitution: Use Greek yogurt instead of ricotta for a lighter version.
- Make-ahead: Prepare the day before and refrigerate.
- Scaling: Double the recipe for a larger pie or to serve more people.
- Troubleshooting: If the crust is too soggy, brush with a little beaten egg before adding the filling.
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Easy Italian Ricotta Pie with Lemon Zest
Ingredients
Main Ingredients
- 2 cups ricotta cheese
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
Seasonings
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon juice
- 1/4 teaspoon baking powder
Optional Toppings
- Fresh lemon slices
- Powdered sugar
- Chopped pistachios
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
- Mix ingredients: In a large bowl, mix ricotta, eggs, sugar, lemon zest, salt, vanilla, and lemon juice.
- Add leavening: Stir in baking powder. Pour into prepared pie dish.
- Bake: Bake for 25–30 minutes until set and golden on top.
- Cool and serve: Let cool completely. Serve with a sprinkle of lemon zest or fresh fruit.
Notes
- Chef tip: Let the pie cool completely before slicing to prevent crumbling.
- Best substitution: Use Greek yogurt instead of ricotta for a lighter version.
- Make-ahead: Prepare the day before and refrigerate.
- Scaling: Double the recipe for a larger pie or to serve more people.
- Troubleshooting: If the crust is too soggy, brush with a little beaten egg before adding the filling.
Storage
- Fridge: Store in airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months in a sealed container.
- Oven reheat: Reheat in 325°F (160°C) oven for 10–15 minutes.
- Microwave reheat: Microwave for 1–2 minutes on medium power.
- Make ahead: Make up to 1 day in advance and refrigerate.
Nutrition Per Serving
- Calories: 250
- Protein: 8g
- Fat: 10g
- Carbs: 20g
- Fiber: 0g
- Sugar: 12g
- Sodium: 120mg
- Cholesterol: 110mg
- Sat. Fat: 6g
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 it up to a day in advance. Store it in the fridge and reheat before serving.
It might be overbaked. Check for doneness with a toothpick. If it’s too dry, add a little milk or cream when mixing.
Yes, but ricotta is best for the texture. You can try goat cheese, but it will change the flavor.
Yes, you can use a springform pan or a cast iron skillet. Adjust baking time as needed.
Yes, the fresh lemon flavor makes it a great summer dessert. Serve chilled for a refreshing treat.
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!
