Delicious Ricotta Lemon Tart Recipe for Italian Dessert Lovers
Craving a sweet and tangy dessert? Try this easy-to-make ricotta lemon tart recipe that delivers a perfect balance of rich, creamy texture and bright citrus flavor.
The ricotta and lemon tart is a simple and delicious dessert, perfect to offer to your guests at the end of the meal. This is the perfect fusion between the lemon and ricotta tart: a base of fragrant butter shortbread is topped with a blend of fresh ricotta cheese, sugar, eggs, and lemon zest and juice. Baking results in a filling that is soft, rich, and delicately tart on the palate.
This guide provides a simple, straightforward process for preparing the ricotta and lemon tart. Follow the step-by-step instructions and recommendations for an impressive dessert that will delight guests and require minimal effort from the home chef!
Ricotta Lemon Tart Ingredients
For Shortcrust Pastry
- 180 g 00 flour or all-purpose flour (1½ cups)
- 90 g granulated sugar (⅓ cup plus 2 tbsp)
- 110 g butter, cold from the fridge (1 stick)
- 2 egg yolks
- Zest of 1 untreated lemon
- Butter to grease the cake pan
For Filling
- 250 g ricotta (1 cup)
- 90 g granulated sugar (⅓ cup plus 2 tbsp)
- 1 egg
- Zest of 2 untreated lemon
- 2 tablespoons lemon juice
How To Make Ricotta and Lemon Tart
The Shortcrust Pastry
To prepare the shortcrust pastry, combine the egg yolks, flour, and sugar in a mixing bowl. Add the grated lemon zest. Then add the cold butter that has been cut into pieces from the refrigerator. Use your fingertips to knead the mixture briefly until it forms a sandy texture. Continue working the dough on a lightly floured work surface until it becomes smooth, cohesive, and elastic (1). Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
The Ricotta Lemon Cream
While the shortcrust pastry chills, make the filling. In a separate bowl, mix the sugar, grated lemon zest, well-drained ricotta cheese (2) and egg (3). Stir with a spatula until fully combined. Pour in the lemon juice (4) and mix until smooth (5).
Assemble the Lemon Ricotta Tart
After the dough has chilled, roll it out on a lightly floured surface to a thickness of approximately 7-8 mm. Transfer the dough to a 20 cm diameter buttered springform pan. I use this non-stick 8-inch springform pan. Trim any excess dough from the edges using a knife. If transferring the dough to the pan may be difficult, roll it out on a sheet of parchment paper for easy transfer.
Prick the bottom of the dough with a fork (6). Pour in the filling and smooth the surface with a spatula. Roll out the remaining dough to approximately 5 mm thickness. Cut into strips and arrange decoratively on top of the filled tart (7). Trim any excess dough from the edges again.
Bake and Serve the Lemon Ricotta Tart
Bake in a preheated 180 °C (356 °F) oven for about 40 minutes, until the ricotta tart is lightly golden. Once baked, allow the tart to cool completely before removing it from the pan.
Transfer to a serving plate, cut into slices, and enjoy the fresh and fragrant ricotta and lemon tart.
Tips To Make A Perfect Ricotta And Lemon Tart
- For the shortcrust pastry to achieve an impeccable result, it is important that the butter be very cold. The dough should also be worked quickly with the fingertips to prevent it from becoming too warm.
- For the filling, you should use very fresh ricotta and thoroughly drained of its whey. For a stronger flavor, you can also opt for sheep’s milk ricotta. In this case, it is recommended to sift it through a food mill or fine mesh strainer before proceeding with the recipe.
- This dessert is best when allowed to settle for a few hours before serving. It can therefore be prepared in advance, cooled, and stored in the refrigerator until ready to serve.
When Can I Serve The Ricotta and Lemon Tart?
This ricotta lemon cake is ideal to enjoy for breakfast alongside a glass of orange juice, or at teatime for an authentic snack suitable for the whole family.
Ricotta and Lemon Tart Storage Instructions
You can store the ricotta and lemon tart in an airtight container for up to 3 days in the fridge. For freezing, I suggest to first cut the tart into slices and place sheets of baking paper between each slice for easy removal from the freezer individually at a later time. To serve after freezing, thaw the tart overnight in the refrigerator.
Delicious Ricotta Lemon Tart Recipe for Italian Dessert Lovers
Equipment
- 1 20 cm (ca. 8 inch) springform pan
Ingredients
For Shortcrust Pastry
- 2 egg yolks
- 180 g 00 flour or all-purpose flour (1½ cups)
- 90 g granulated sugar (⅓ cup plus 2 tbsp)
- 110 g butter cold from the fridge (1 stick)
- Zest of 1 untreated lemon
- A pinch of salt
- Butter to grease the cake pan
For Filling
- 90 g granulated sugar (⅓ cup plus 2 tbsp)
- Zest of 2 untreated lemon
- 250 g ricotta (1 cup)
- 1 egg
- 2 tablespoons lemon juice
Instructions
The Shortcrust Pastry
- Combine the egg yolks, flour, and sugar in a mixing bowl. Add the grated lemon zest. Then add the cold butter that has been cut into pieces from the refrigerator. Use your fingertips to knead the mixture briefly until it forms a sandy texture.
- Continue working the dough on a lightly floured work surface until it becomes smooth, cohesive, and elastic.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
The Ricotta Lemon Cream
- In a separate bowl, mix the sugar, grated lemon zest, well-drained ricotta cheese and egg. Stir with a spatula until fully combined.
- Pour in the lemon juice and mix until smooth.
Assemble the Lemon Ricotta Tart
- Preheat the oven to 180° C (356 °F) and grease a 20 cm (ca. 8 inch) diameter springform pan with butter.
- After the dough has chilled, roll it out on a lightly floured surface to a thickness of approximately 7-8 mm.
- Transfer the dough to the springform pan. Trim any excess dough from the edges using a knife. If transferring the dough to the pan may be difficult, roll it out on a sheet of parchment paper for easy transfer. Prick the bottom of the dough with a fork.
- Pour in the filling and smooth the surface with a spatula.
- Roll out the remaining dough to approximately 5 mm thickness. Cut into strips and arrange decoratively on top of the filled tart. Trim any excess dough from the edges again.
- Bake at 180 °C for about 40 minutes, until the ricotta tart is lightly golden.
- Once baked, allow the tart to cool completely before removing it from the pan.
- Transfer to a serving plate, cut into slices, and enjoy the fresh and fragrant ricotta and lemon tart.
