Ricotta tart lemon                                   

                

Recipe type: Dessert

Number of units: 6 shares

Preparation time: 15 minutes

Cooking time: 50 minutes

Total time: 1 hour, 5 m

Difficulty: Easy

Calories: 384 Kcal (1 part)

ProPoints: 10 (1 part)

ingredients:

1 pastry roll

300g ricotta

100 g of sugar

1 organic lemon

1 tbsp vanilla extract

3 eggs

1 pinch of salt

Preparation:

Step 1: Roll out your dough and place it in your tart pan, prick the bottom with a fork and place the time to finish the unit ricotta-lemon fresh.

Th.6 Preheat oven to 180 °.

Step 2: Zestez lemon and squeeze it to get the juice.

In a bowl, whisk the ricotta with an electric mixer with a whip (with the whip, whisk vigorously), add sugar, beating well.

Once your ricotta takes a frothy and smooth, add the vanilla extract, lemon zest and eggs one at a time, whisking well between each addition, and finally add a pinch of salt and lemon juice.

Get out your pie pan with the refrigerator pie shell and pour lemon-ricotta your preparation on the dough.

Step 3: Bake your ricotta lemon tart for 45 to 50 minutes, it must be lightly browned on top.

Once cooked, take out your pie from the oven and let it cool completely before serving.

Good tasting.