Saturday, April 12, 2014

EAT: Lemon Ricotta Strawberry Pie

I made this pie for my mom's birthday, which always coincides with early spring.  And there is no better welcome for spring than fresh lemons and strawberry.  It's a timeless pairing for the season. I made the pie with a lemon poppy seed shortbread crust with an easy ricotta no-bake cheesecake filling.  Strawberries arranged in a floral pattern make this dessert (almost) too pretty to eat.     




INGREDIENTS

For the crust:
  • 1/2 cup butter, softened
  • 1/4 cup powdered/confectioners sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon poppy seeds
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour

For the filling:
  • 1 cup ricotta
  • 4 ounces cream cheese, softened
  • 3 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest

Topping:
  • 2 pounds strawberries, sliced
directions
    FOR THE POPPY SEED SHORTBREAD CRUST:
  1. Cream the butter, mix in the sugar, lemon zest, poppy seeds and salt followed by the flour and mix until it forms crumbs.
  2. Press the mixture unto a 9 inch pie/tart plate and bake in a preheated 400F oven until lightly golden brown, about 15 minutes before letting it cool.
  3. FOR THE LEMON RICOTTA NO BAKE CHEESECAKE FILLING:
  4. Mix the ricotta, cream cheese, honey and lemon juice and zest until smooth.
  5. FOR THE PIE:
  6. Spread the ricotta mixture across the bottom of the baked and cooled crust, arrange the strawberry slices on top, starting at the outer edge and working towards the center. Enjoy!



This recipe is adapted from Closet Cooking.

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