This lemon ricotta tart features a tender lemon crust and a creamy, lightly sweet ricotta filling with bright citrus flavor.

Scale

Crust:

1 cup all-purpose flour

3 tbsp sugar

1/4 tsp baking powder

Zest of 1 lemon

1/8 tsp salt

4 tbsp cold butter

1 egg, beaten

Filling:

15 oz whole milk ricotta

1/4 cup sugar

Zest of 1 lemon

1 tbsp limoncello (optional)

4 large eggs

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F.

2. Mix crust ingredients and press into pan.

3. Prebake crust 12–15 minutes.

4. Whisk filling ingredients until smooth.

5. Pour filling into crust.

6. Bake 30–35 minutes until just set.

7. Cool and chill before slicing.

Use whole milk ricotta.

Do not overbake.

Chill for clean slices.