There’s something magical about a dessert that feels both rich and refreshing, isn’t there? This Lemon Almond Ricotta Pie is a luxurious, creamy dream with the tangy brightness of lemon and the nutty undertones of almonds. Whether it’s a Sunday family dinner, a festive celebration, or simply a moment to treat yourself, this pie is a must-try!
Ready to make a dessert your guests will rave about? Let’s dive in, and don’t forget to subscribe for more irresistible recipes delivered straight to your inbox!
Why You’ll Love This Recipe
1. Incredible Flavor Combination
The pairing of zesty lemon and delicate almond is a match made in culinary heaven. The creamy ricotta ties it all together, creating a dessert that’s subtly sweet, slightly tangy, and deeply satisfying.
2. Simple Yet Elegant
With just a handful of ingredients and straightforward steps, this pie is easy to make yet fancy enough to impress.
3. Versatile Crowd-Pleaser
This pie is perfect for any occasion—Easter brunch, summer picnics, or cozy winter nights by the fire. Plus, it’s just as delicious as a standalone treat or paired with fresh berries and whipped cream.
What Does Lemon Almond Ricotta Pie Taste Like?
Imagine biting into a dessert that melts in your mouth with a silky, custard-like texture. The bright citrus of lemon cuts through the richness of the ricotta, while the almond extract and ground almonds add a nutty depth. The buttery crust holds it all together, creating a perfectly balanced dessert that’s anything but heavy.
Ingredients You’ll Need
Here’s everything you need to create this unforgettable pie:
- Ricotta Cheese (4 cups): The star of the show, providing the creamy base. Be sure to drain it well for the perfect texture.
- Granulated Sugar (1 cup): Adds just the right amount of sweetness.
- Eggs (3 large): To bind the filling and give it that luscious, custard-like consistency.
- Lemon Zest (2 teaspoons): Freshly grated for a bright, aromatic kick.
- Lemon Juice (1/4 cup): Balances the sweetness with tangy goodness.
- Almond Extract (1 teaspoon): A little goes a long way to bring out the nutty notes.
- Ground Almonds (1/2 cup): Adds subtle texture and depth to the filling.
- Vanilla Extract (1 teaspoon): For warmth and balance.
- Salt (1/4 teaspoon): To enhance all the flavors.
- Pie Crust: A 9-inch deep-dish, unbaked pie crust is your canvas.
- Powdered Sugar (optional): For a pretty dusting on top.
Tools You’ll Need
- Fine mesh strainer or cheesecloth (for draining ricotta)
- Mixing bowl
- Whisk or hand mixer
- 9-inch deep-dish pie pan
- Wire rack (for cooling)
Step-by-Step Instructions
1. Prepare the Ricotta
Strain your ricotta to remove excess moisture. This step is crucial for a creamy, firm filling. Simply place the ricotta in a fine mesh strainer or cheesecloth over a bowl and refrigerate for at least 8 hours (or overnight).
2. Preheat the Oven
Preheat your oven to 350°F (175°C).
3. Make the Filling
In a large mixing bowl, combine the strained ricotta, sugar, eggs, lemon zest, lemon juice, almond extract, ground almonds, vanilla extract, and salt. Mix until smooth and creamy.
4. Fill the Pie Crust
Pour the ricotta mixture into your unbaked pie crust. Use a spatula to spread it evenly.
5. Bake
Bake the pie for 45-55 minutes. You’ll know it’s ready when the top is lightly golden and a knife inserted into the center comes out clean.
6. Cool Completely
Allow the pie to cool on a wire rack. This step helps the filling firm up and lets the flavors meld together beautifully.
7. Serve and Enjoy
Dust the top with powdered sugar if you’d like, slice it up, and savor every bite of this creamy, citrusy masterpiece!
What to Serve with Lemon Almond Ricotta Pie
- Fresh Berries: Strawberries, raspberries, or blueberries add a burst of color and freshness.
- Whipped Cream: A dollop of lightly sweetened cream makes this dessert even more decadent.
- Iced Coffee or Tea: Pair with a refreshing drink for a complete experience.
Tips for Making the Perfect Lemon Almond Ricotta Pie
- Don’t Skip the Straining: Removing moisture from the ricotta ensures your filling isn’t watery.
- Use Fresh Lemon Juice and Zest: It makes a noticeable difference in flavor!
- Customize the Sweetness: Taste the filling before baking to adjust the sugar if needed.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap slices individually in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Frequently Asked Questions
1. Can I use store-bought ricotta without straining it?
While it’s possible, straining ensures the best texture for your pie.
2. Can I make this pie gluten-free?
Absolutely! Swap the regular pie crust for a gluten-free version.
3. Can I use almond flour instead of ground almonds?
Yes! Almond flour works perfectly as a substitute.
4. How do I know if the pie is done baking?
The top should be lightly golden, and a knife inserted into the center should come out clean.
Conclusion
This Lemon Almond Ricotta Pie is the perfect blend of elegance, flavor, and ease. Whether you’re a seasoned baker or just getting started, this recipe is sure to impress—and become a new favorite in your dessert repertoire.
If you loved this recipe, be sure to check out more of our citrus-inspired creations, like our Meyer Lemon Tart or Almond Lemon Loaf Cake.
I’d love to hear how your pie turned out! Leave a review below, share your photos on Pinterest, or tag me on social media—your culinary triumphs deserve to be celebrated!
Variations and Customizations
This Lemon Almond Ricotta Pie is versatile and can be adapted to suit your preferences. Here are a few ideas to make it your own:
1. Citrus Twist
- Swap the lemon juice and zest for orange or lime for a different citrus flavor. Orange and almond are particularly divine together!
2. Chocolate Lovers’ Option
- Sprinkle mini chocolate chips or finely chopped dark chocolate into the filling for a decadent twist.
3. Nutty Crust
- Use a graham cracker or almond flour crust for extra texture and flavor. A chocolate cookie crust also pairs wonderfully with the lemon filling.
4. Spiced Aroma
- Add a pinch of cinnamon or cardamom to the filling to enhance its warmth and complexity.
5. Berry Swirl
- Gently swirl in 2-3 tablespoons of berry jam (like raspberry or blueberry) into the filling before baking for a beautiful marbled look and a burst of fruity flavor.
Make-Ahead and Party Prep
If you’re planning to serve this pie for an event or gathering, here are some tips for preparing it in advance:
- Bake the Day Before
- The pie tastes even better the next day as the flavors have more time to meld. Cool it completely and store it in the fridge.
- Decorate Just Before Serving
- If you’re dusting with powdered sugar or adding fresh fruit, do so just before serving to keep it looking fresh and vibrant.
- Pre-Slice for Convenience
- For parties, slice the pie before your guests arrive and place each slice on a dessert plate. Add a dollop of whipped cream or a garnish for an elegant presentation.
Perfect Pairings
Want to elevate your dessert spread? Serve your Lemon Almond Ricotta Pie alongside these complementary treats:
- Lemon Bars: For the lemon lovers, double up on citrus goodness.
- Almond Biscotti: Pair with coffee or tea for a delightful Italian-inspired treat.
- Fruit Salad: A medley of fresh berries, melon, and citrus rounds out the flavors beautifully.
Behind the Recipe
This recipe draws inspiration from classic Italian ricotta desserts, which are known for their simplicity and focus on high-quality ingredients. Lemon and almonds are traditional flavors in Italian baking, celebrated for their ability to balance richness with freshness. If you’ve ever enjoyed a slice of Italian ricotta cheesecake, this pie will feel like a familiar and comforting hug—but with a bright citrus twist!
Nutritional Information (Per Slice):
- Calories: ~280
- Protein: 9g
- Carbohydrates: 26g
- Fat: 15g
- Fiber: 1g
Now, go preheat that oven—you’ve got a pie to bake! 🥧🍋
Ingredients
Equipment
Method
- Prepare the Ricotta
- Strain your ricotta to remove excess moisture. This step is crucial for a creamy, firm filling. Simply place the ricotta in a fine mesh strainer or cheesecloth over a bowl and refrigerate for at least 8 hours (or overnight).
- Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Make the Filling
- In a large mixing bowl, combine the strained ricotta, sugar, eggs, lemon zest, lemon juice, almond extract, ground almonds, vanilla extract, and salt. Mix until smooth and creamy.
- Fill the Pie Crust
- Pour the ricotta mixture into your unbaked pie crust. Use a spatula to spread it evenly.
- Bake
- Bake the pie for 45-55 minutes. You’ll know it’s ready when the top is lightly golden and a knife inserted into the center comes out clean.
- Cool Completely
- Allow the pie to cool on a wire rack. This step helps the filling firm up and lets the flavors meld together beautifully.
- Serve and Enjoy
- Dust the top with powdered sugar if you’d like, slice it up, and savor every bite of this creamy, citrusy masterpiece!
Notes
Fresh Berries: Strawberries, raspberries, or blueberries add a burst of color and freshness.
Whipped Cream: A dollop of lightly sweetened cream makes this dessert even more decadent.
Iced Coffee or Tea: Pair with a refreshing drink for a complete experience.
