Lemon Ricotta Pie w/ Blueberries

Posted by on Aug 29, 2012 | 2 comments

6 large eggs
1/2 cup organic cane sugar, divided
zest from one lemon (about 1 TBSP) – (optional)
1 pound (16 oz), high quality, whole-milk ricotta cheese
1 pint (12 oz) fresh blueberries

  • Set a rack in the lower third of the oven and preheat to 375.
  • Butter a 10-inch pie plate or 8 x 8 baking dish.
  • Set aside 1 TBSP of the sugar.
  • In a medium bowl, whisk together the eggs, remaining sugar, and lemon zest.
  • Add the ricotta and whisk until smooth.
  • Pour the mixture into the pie plate and bake for 15 minutes.
  • Remove from oven, top with the blueberries and sprinkle with the remaining TBSP of sugar.
  • Bake until just set, about 25 minutes more.

Serve warm or chilled.

Serves 6 – 9 depending on portion size.

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SIDE NOTES:

~  Adapted from “Fresh Food Fast”. Very easy to prepare and delicious.  As far as I’m concerned, it’s one of those things that can be breakfast, lunch, dinner, or dessert – depending on what you put next to it.

~  This warm, puffy dish can be made with raspberries or blackberries with equally great results.

~  Lemon zest tip:  I periodically juice a whole bunch of lemons at once, and freeze the juice into 1 TBSP cubes to pull out as need (click HERE for details).  When I have the time, before I juice them, I zest them as well so I always have a little jar of lemon zest in the freezer.  For me, it’s these little tips & tricks that allow me to do what I do.  I don’t have the time or inclination to zest and juice on the spot.  Luckily, with short cuts like this I can still use pure, additive-free ingredients in my meals, which for me is a priority.

~  That said, if this recipe sounds good to you but the thought of zesting turns you off, don’t let that stop you — the zest is optional.  It adds a nice little hint of flavor, but it’s not necessary at all.  I’ve made it without on occasion and it’s perfectly delicious either way.

~  For the record:  This is technically a “souffle”, not a pie, but I think terms like that can be intimidating to some.  At least that’s how I used to be – I would just skip right over a “souffle” or “frittata” recipe thinking I wasn’t experienced enough to make something that fancy. FYI – The “souffle” originated in France and the word itself means “puffed up”.  The “Frittata” comes from Italy, originating from the word “fritto” which means to fry.  Neither dish is really fancy at all – just the words themselves are.  You’re really just mixing a few things together and putting it in the oven here.  Call it what you want!  =)

~  If all you have is a 9 inch pie plate, it will work.  I used this size the first time around, as that’s what was recommended in the original recipe – but it just barely fit.  I’ve found using one of the other two, larger options mentioned above works best.

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Whisking the eggs, sugar, and lemon zest:

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After mixing in the ricotta cheese:

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Ready to eat:

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Sign of a good pie!


  • Lynn

    Oh WOW, that looks so so good and me just looking for a pie recipe for a brunch – perfect!
    Thanks so much for sharing this beautiful recipe Diane!
    Lynn 

    • http://www.realfoodtastesgood.com Diane

      I hope you like it Lynn! I’ve made this several times at home and also brought it to a get-together with friends to share, and everyone seemed to like it. I guess people would probably say they liked it even if they didn’t, but empty plates do not lie! =)