Friday, May 12, 2017


1 9-inch unbaked pie shell
6 large eggs
1/2 cup granulated sugar
1/2 tsp vanilla extract
1 carton (15-oz) ricotta cheese
2 tbsp grated lemon zest
1 jar (10-oz) lemon curd
Whipped cream, fresh lemon slices, fresh raspberries for garnish, if desired

Preheat oven to 350 degrees.
Place pie crust in pan and flute edges; set aside.

Using an electric mixer on medium speed, beat the eggs, sugar, vanilla extract, ricotta cheese and lemon zest until well blended; pour into the prepared pie shell.

Bake at 350 degrees for 60 to 65 minutes or until the filling is set and crust is golden. Use a pie shield or aluminum foil over the crust if it starts to get too brown. Remove from oven and allow to cool on a wire rack.

Once pie cools, spread the lemon curd evenly over the top. Refrigerate and chill at least 4 hours.

Before serving, garnish as desired.

Yield: 8 servings

Note: Recipe adapted from a Mr. Food recipe.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.