Rose Galletta's Ricotta Pie Recipe

Ingredients
<br>- 1 ½ pounds ricotta cheese
<br>- 6  eggs, separated
<br>- ½ cup white sugar
<br>- ¼ teaspoon lemon juice
<br>- ¼ teaspoon lemon zest
<br>- ½ teaspoon vanilla extract
<br>- 2 cups all-purpose flour
<br>- 6 tablespoons white sugar
<br>- 1 teaspoon baking powder
<br>- ⅛ teaspoon salt
<br>- ½ cup butter
<br>- ¼ cup milk
<br>- 1  egg
<br>- 2 tablespoons lemon zest
<br><p></p>Directions
<br>step 1: To Make the Crust: Combine the flour, 6 tablespoons white sugar, baking powder, salt, and lemon zest. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk and the 1 egg. Work dough until it forms a ball. Do not knead or over work the dough. Generously flour a work surface and roll dough out to fit into a 9-inch pie plate. Place dough in a greased pie plate. Poke holes in the center with the tines of a fork. Do not prebake.
<br>step 2: Preheat oven to 350 degrees F (175 degrees C).
<br>step 3: Beat ricotta, yolks, and sugar until lemon colored. Add lemon juice, zest, and vanilla.
<br>step 4: Beat whites until stiff, fold into lemon mixture. Pour mixture into the prepared shell. Do not over fill the shell, it rises slightly when baking.
<br>step 5: Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let pie cool then refrigerate to set; the pie will become creamy and dense. Serve cold.
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Ingredients
- 1 ½ pounds ricotta cheese
- 6 eggs, separated
- ½ cup white sugar
- ¼ teaspoon lemon juice
- ¼ teaspoon lemon zest
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 6 tablespoons white sugar
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup butter
- ¼ cup milk
- 1 egg
- 2 tablespoons lemon zest

Directions
step 1: To Make the Crust: Combine the flour, 6 tablespoons white sugar, baking powder, salt, and lemon zest. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk and the 1 egg. Work dough until it forms a ball. Do not knead or over work the dough. Generously flour a work surface and roll dough out to fit into a 9-inch pie plate. Place dough in a greased pie plate. Poke holes in the center with the tines of a fork. Do not prebake.
step 2: Preheat oven to 350 degrees F (175 degrees C).
step 3: Beat ricotta, yolks, and sugar until lemon colored. Add lemon juice, zest, and vanilla.
step 4: Beat whites until stiff, fold into lemon mixture. Pour mixture into the prepared shell. Do not over fill the shell, it rises slightly when baking.
step 5: Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let pie cool then refrigerate to set; the pie will become creamy and dense. Serve cold.

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