Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust
Prep time: 
Total time: 
Serves: 8-10 servings
Lemon Poppy Seed Shortbread Crust
  • ½ cup unsalted butter, softened
  • ¼ cup powdered/confectioners sugar
  • 1 Tbsp lemon zest
  • 1 Tbsp poppy seeds
  • ¼ tsp salt
  • 1 cup flour
Lemon Ricotta No-bake Cheesecake Filling
  • 1 cup ricotta
  • 4 oz cream cheese, softened
  • 3 Tbsp honey
  • 1 Tbsp lemon juice
  • 1 Tbsp lemon zest
To serve
  • 2 lbs California strawberries, sliced
To make the Lemon 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.
To make the Lemon Ricotta No-bake Cheesecake Filling:
  1. Mix the ricotta, cream cheese, honey and lemon juice and zest until smooth.
To serve:
  1. Spread the ricotta mixture across the bottom of the baked and cooled crust, arrange the strawberry slices on top and enjoy.
Nutrition information calculated based on a 10 slice yield.
Nutrition Information
Serving size: 1 slice Calories: 275 kcal Fat: 17 g Saturated fat: 10 g Trans fat: 0.5 g Carbohydrates: 26 g Sugar: 14 g Sodium: 123 mg Fiber: 2 g Protein: 6 g Cholesterol: 46 mg
Recipe by California Strawberries at http://www.californiastrawberries.com/strawberry-ricotta-pie/