Lemon Ricotta Pie

A zesty dessert!

Time

Ingredients

Ingredients

1-9” prepared graham cracker pie crust, baked
2 ““ 7 g pkg. unflavoured gelatin powder
1/2 cup (50) boiling water
1/2 cup (125) fresh lemon juice
2 tsp. (10) lemon zest, grated
1 tub (475 g) Tre Stelle® Ricotta Cheese Extra Smooth
1 cup (250) icing sugar
2 cups (500) whipping cream, whipped

Instructions

In a small bowl add gelatin and boiling water; stir to dissolve. Add lemon juice and lemon zest; set aside.
In a large bowl combine ricotta and icing sugar and beat until smooth. Fold in whipped cream and lemon-gelatin mixture. Spoon onto baked crust and refrigerate overnight or 2 hours before serving.


Makes 1 ““ 9” pie

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