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  • Writer's picturealyssafoodstylist

Lemon Scented Ricotta Tart with Shortbread Crust

Updated: Mar 27

I saw this handwritten on a small piece of paper in my Dad’s Mom’s, my Grandmother Alia’s, favorite recipe envelope. It took me a while to test and make it perfect the way I think she would have wanted it to be.

Preheat oven to 350ºF

Line 9-inch springform pan with circle of bakers parchment.

For Crust

Put springform bottom in upside down. This will allow your cheesecake to slide right off onto your serving plate more easily. 

1¾ cups all-purpose flour

⅓ cup sugar

½ teaspoon salt

1½ cups butter (3 sticks), cut into cubes

2 egg yolks

1 small lemon, zested

Combine in food processor pulsing until comes together into a ball. Press into bottom of  prepared springform pan. Bake, 12 to 15 minutes or until lightly golden.

For Batter

2¼ cups whole milk ricotta

½ cup sugar

2 eggs, lightly beaten

½ cup heavy cream

1 teaspoon vanilla extract

1 small lemon, zested

½ teaspoon salt

Combine in large mixer bowl.  Beat on medium high speed until well blended about 2 minutes.

Pour batter into prepared pan.

Place on middle rack of oven.  Bake 45 minutes or until middle is almost set.

Let cool.  

Chill 2 hours or overnight.

Makes about 12 servings


TIP:  Serve, if desired, with pitted black cherries and syrup or your favorite fruit topping.

TIP:  Dust with confectioner’s sugar for extra specialness.

TIP:  can be baked and frozen up to one month ahead.

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