LEMON TART WITH RICOTTA easy sweet to prepare, delicious and creamy, great for breakfast, perfect for a snack, good and fragrant.
One of the most appreciated features of the lemon tart with ricotta is its simplicity. The tart base can be prepared in a few minutes, and the filling requires just a few key ingredients: fresh lemons, sugar, eggs, and ricotta. This simplicity makes it a perfect recipe even for beginners in the kitchen.
The lemon tart is so versatile that you can enjoy it any time of the day. It’s fantastic to start the day with a note of sweetness and freshness, but it’s equally suitable for an afternoon break. It’s also a dessert to bring to a brunch or a picnic.
The lively taste of lemon is the star of this tart. Fresh lemons provide aromatic juice and a fragrant zest that give the dessert a citrus note that awakens the palate.
Ricotta, with its soft texture and slight sweetness, is the perfect partner for lemon. It adds creaminess to the filling and balances the acidity of the lemon with its natural sweetness.
The lemon tart with ricotta is a dessert that captures the authentic and fresh flavor of lemon. This recipe allows natural flavors to shine without adding artificial aromas.
The lemon tart is a dessert that combines simplicity and authentic taste. With a few steps, you can prepare a delight that everyone will love. Whether you enjoy it for breakfast, a snack, or any time of the day, the freshness of lemon and the creaminess of ricotta will win you over.
Join me in the kitchen today there is the lemon tart with ricotta.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 1/2 cup butter
- 5 tbsps butter
- lemon zest
- 1 cup ricotta
- 2/3 cup powdered sugar
- 7 tbsps butter
- 1/2 cup sugar
- 12 eggs
- 2 lemons
Steps
Prepare the tart base, pour the flour with the sugar into a bowl, add the lemon zest, butter, and quickly work all the ingredients together.
Roll out the pastry in a greased and floured 9-inch pie pan and place it in the fridge.
Prepare the cream, work the butter with the sugar and the grated zest of half a lemon.
Add the eggs and mix, add the lemon juice, move to the stove, and cook in a bain-marie.
Work the cream, stirring for about 15 minutes, add a tablespoon of flour if you prefer, turn off the heat and let it rest.
Pierce the pastry and bake in a preheated oven at 350°F for about 15-20 minutes, then remove and let cool.
Work the ricotta with the sugar and fill the shell, also add the lemon cream and refrigerate for an hour.
Bon appétit
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Discover how to prepare a lemon tart, the perfect quick dessert for breakfast or a snack. Enjoy the freshness of lemon and the creaminess of ricotta in every bite.
Lemon Tart with Ricotta
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FAQ (Questions and Answers) Lemon Tart with Ricotta
Can I use pre-squeezed lemons instead of fresh ones for the filling?
Yes, you can use pre-squeezed lemon juice, but the flavor will be better with fresh lemons.
Can I freeze leftover lemon tart?
Absolutely! Wrap the tart well in plastic wrap and store it in the freezer for up to three months.
Can I replace ricotta with another cheese?
You can try replacing ricotta with mascarpone or cream cheese if you prefer a different but equally creamy flavor.
Can I decorate the tart with something other than powdered sugar?
Yes, you can add thin slices of candied lemon or grated lemon peel for a more appealing presentation.
Can the lemon tart be prepared in advance?
Certainly, you can prepare the base and the filling separately and assemble everything just before baking to have a freshly baked tart.
