Lemon Ricotta Strawberry Pie
Prep time: 
Cook time: 
Total time: 
 
Ingredients
FOR THE LEMON POPPY SEED SHORTBREAD CRUST:
  • ½ cup butter, softened
  • ¼ cup powdered/confectioners sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon poppy seeds
  • ¼ teaspoon salt
  • 1 cup flour
FOR THE LEMON RICOTTA NO BAKE CHEESECAKE FILLING:
  • 1 cup ricotta
  • 4 ounces cream cheese, softened
  • 3 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
FOR THE PIE:
  • 2 pounds strawberries, sliced
Instructions
FOR THE POPPY SEED SHORTBREAD CRUST:
  1. Cream the butter, mix in the sugar, lemon zest, poppy seeds and salt followed by the flour and mix until it forms crumbs.
  2. Press the mixture unto a pie/tart plate and bake in a preheated 400F oven until lightly golden brown, about 15 minutes before letting it cool.
FOR THE LEMON RICOTTA NO BAKE CHEESECAKE FILLING:
  1. Mix the ricotta, cream cheese, honey and lemon juice and zest until smooth.
FOR THE PIE:
  1. Spread the ricotta mixture across the bottom of the baked and cooled crust, arrange the strawberry slices on top and enjoy.
Recipe by California Strawberries at http://www.californiastrawberries.com/lemon-ricotta-strawberry-pie/