Lemon Ricotta Pie

Lemon Ricotta Pie

Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Cuisine Baking
Servings 8 People


  • 1 1/2 cups Ricotta Cheese (405g)
  • 3 pcs Eggs
  • 1/4 cup Sugar (55g)
  • 1/2 Lemon Rind Grated
  • 1/2 cup Sultanas or Currants (85g)
  • 1 cup Low Fat Pastry Recipe (125g)


  • Prepare Low Fat Fibre Pastry. Roll out and place in a pie dish. Prick the bottom and sides with a fork.
  • Bake in a moderately hot oven for 10 minutes. This will prevent the filling from soaking into the pastry.
  • Beat ricotta cheese, eggs, sugar or substitute, grated lemon rind and sultanas or currants together until light and fluffy.
  • Place in half-cooked pastry shell and bake in a moderate oven for a further 40 minutes or until puffy and a knife inserted in the middle comes out clean.


Calories :235
Kilojoules :982
Fat :9
Carbohydrate :28
Protein :10
Cholesterol :90
Sodium :195
Saturated Fat :1
Fiber :3
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