Ricotta - Lemon Crostata

Ricotta – Lemon Crostata

Looking for a dessert that’s both comforting and refreshing?

Look no further than Ricotta-Lemon Crostata. It’s sure to please with its buttery crust, creamy ricotta filling, and zesty lemon flavor. It’s a treat that never fails to bring smiles around the table.

Join me as we explore this delightful recipe together!

Ricotta - Lemon Crostata

Recipe by Luca / Italian Cooking and LivingCourse: DessertCuisine: ItalianDifficulty: Medium


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Ricotta Crostata is a delightful Italian dessert with a flaky pastry crust filled with a creamy ricotta mixture.

The crust is made from a blend of flour, sugar, egg yolks, and butter, resulting in a tender and buttery base. The filling is a luscious combination of fresh ricotta cheese, eggs, sugar, lemon zest, and milk, creating a rich and indulgent texture.

Once baked to perfection, the crostata is dusted with confectioner's sugar for a sweet finish.

Enjoy this classic treat as a delightful ending to any meal or as a lovely accompaniment to your afternoon tea.


  • Dough:
  • 3 cups of unbleached all-purpose flour

  • 1/4 teaspoon of salt

  • 1/2 cup of sugar

  • 3 egg yolks

  • 6 tablespoons of unsalted butter

  • 1/2 cup of ice water

  • Filling:
  • 3 eggs

  • 5 cups of fresh ricotta

  • 1 cup of sugar

  • 1 cup of milk

  • 1 teaspoon of baking powder

  • zest from half a lemon

  • confectioner's sugar for dusting


  • Mix flour, salt, and sugar in a large bowl.
  • Add egg yolks to the flour mixture along with the butter.
  • Pour in 1/2 cup of ice water, or more if needed, and form into a dough.
  • Wrap the dough in plastic wrap and chill in the fridge for 1 hour.
  • Roll out the dough to about 1/4" (0,6 cm) thickness on a floured surface.
  • Use the dough to line an 8" (20 cm) pie pan.
  • Preheat the oven to 350°F (180°C).
  • Beat together all filling ingredients except milk, baking powder, and confectioner's sugar.
  • Slowly add milk while beating until the mixture is smooth.
  • Stir in the baking powder.
  • Pour the filling into the pie shell.
  • Cover the top with waxed paper.
  • Bake for 1 hour and 15 minutes or until firm.
  • Serve at room temperature, dusted with confectioner's sugar. Enjoy!


  • Chill the dough: After preparing the dough for the crust, wrap it in plastic wrap and chill it in the refrigerator for at least 1 hour. This helps to firm up the dough and makes it easier to roll out.
  • Line the pie pan: When rolling out the dough, ensure it is rolled to about 1/4 inch thickness and use it to line an 8-inch pie pan. Make sure the dough is evenly distributed and pressed firmly into the pan to create a sturdy base for the filling.

What People Often Ask About Ricotta Lemon Crostata Recipe:

Can I use salted butter instead of unsalted butter for the dough?

It’s best to use unsalted butter to control the saltiness of the dough.

Can I substitute whole milk for the milk in the filling?

Yes, whole milk can be used as a substitute, but it may slightly alter the texture and richness of the filling.

How do I know when the crostata can be removed from the oven?

The crostata is ready when the filling is set, and the top is golden brown. You can also perform the toothpick test by inserting it into the center; if it comes out clean, it’s ready.

Can I prepare the dough in advance and refrigerate it overnight?

Yes, you can prepare the dough ahead of time and refrigerate it overnight. Just let it come to room temperature before rolling it out.

How long does the crostata last?

The crostata can be stored in the refrigerator for 3-4 days. To prevent it from drying out, cover it tightly with plastic wrap or store it in an airtight container.

Can I substitute the lemon zest with another citrus zest?

Yes, you can experiment with different citrus zests to customize the flavor of your crostata. Orange or lime zest would work well as alternatives to lemon zest.

How can I prevent the crust from becoming soggy?

To prevent the crust from becoming soggy, you can blind-bake it before adding the filling. Line the pie pan with the rolled-out dough, prick the bottom with a fork, and bake it in a preheated oven for 10-15 minutes until lightly golden brown.

Is it possible to make individual-sized crostatas instead of one large one?

Absolutely! Instead of using one large pie pan, you can divide the dough into smaller portions and shape individual crostatas. Adjust the baking time accordingly based on the size of your crostatas.


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