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Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust
Prep Time
1
hour
hr
Total Time
1
hour
hr
Servings:
8
-10 servings
Calories:
275
kcal
Author:
Kevin Lynch, @closetcooking
Ingredients
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
Instructions
To make the Lemon Poppy Seed Shortbread Crust:
Cream the butter, mix in the sugar, lemon zest, poppy seeds and salt followed by the flour and mix until it forms crumbs.
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:
Mix the ricotta, cream cheese, honey and lemon juice and zest until smooth.
To serve:
Spread the ricotta mixture across the bottom of the baked and cooled crust, arrange the strawberry slices on top and enjoy.
Notes
Nutrition information calculated based on a 10 slice yield.
Nutrition
Serving:
1
g
|
Calories:
275
kcal
|
Carbohydrates:
26
g
|
Protein:
6
g
|
Fat:
17
g
|
Saturated Fat:
10
g
|
Trans Fat:
0.5
g
|
Cholesterol:
46
mg
|
Sodium:
123
mg
|
Fiber:
2
g
|
Sugar:
14
g