Cheese dishes Fruit Sweet tarts, cheesecake & co.

Lemon and ricotta tart

For lemon tart lovers, and for Régine in particular, here’s a slightly Italian version with ricotta.

You can choose yellow lemons or limes, but for this recipe, since you use the zest, buy them organic..

Preparation 30 min
Cooking 40 min
Servings serves 6 to 8
Difficulty Accessible
Seasons & months
All seasons Autumn Spring Summer Winter
Healthy Light
Lemon and ricotta tart

Preparation

To take the zest from the lemons...

Buy organic lemons (not lemons that are untreated after harvest but may have been treated many times before!).

Wash them and remove the peel with a vegetable peeler, taking care to put the hand holding the lemon in a thick glove (in case it slips… and I can assure you it slips now and then). The peeler takes off the peel and not the white part, which turns bitter when cooked.

Lay several strips of peel on top of one another and cut as finely as possible with fine scissors.

  1. Step 1

    Make a shortcrust pastry (the first step of the pear, chocolate and almond-cream tart recipe) and chill it for at least half an hour.

    Lemon and ricotta tart: step 1 — Make a shortcrust pastry (the first step of the pear, chocolate and almond-cream tart…
  2. Step 2

    Preheat your oven to 180 °C.

    On a floured surface, roll out the pastry and lay it in a buttered dish.

    With a small whisk, beat the ricotta.

    Add the sugar, the eggs, and the zest and juice of the two lemons.

    Pour the mixture over the pastry and bake for 40 minutes.

    To check it’s done, push a knife into the filling. It should come out clean. If not, carry on baking for 5 minutes or a little more.

    Lemon and ricotta tart: step 2 — Preheat your oven to 180 °C.

Recipe photos

Lemon and ricotta tart: step 1 — Make a shortcrust pastry (the first step of the pear, chocolate and almond-cream tart…
Lemon and ricotta tart: step 2 — Preheat your oven to 180 °C.
Lemon and ricotta tart
Nutritional values per serving
Recipe for 1 person
Calories
167
kcal
Protein
5,5
grams
Carbohydrates
26
grams
Fat
4,1
grams
Fibre
0,7
grams
Estimated values, calculated automatically from the ingredients' nutritional data.

Recipe by

Martine Pineau

Published on 28 June 2026 All my recipes

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