Lemonricottapie Food

LEMON RICOTTA PIE

Steps:

• For pie pastry into a 9-inch glass pie plate, flute edges and chill while making the filling.
• To make the filling; in a large bowl place the ricotta, whipping cream, eggs, 1/2 cup plus 2 tablespoons sugar (or more if desired) Marsala, lemon zest, cinnamon, vanilla and almond extract and flour; mix well to combine.
• Sprinkle the crushed amaretti biscuits over the unbaked pie shell.
• Spoon the ricotta filling over the crushed biscuits and spread out evenly.
• Place the unbaked pie in the fridge for 20-25 minutes.
• Set oven to 350 degrees.
• Place the pie plate on a baking sheet.
• Bake for about 1-1/4 hours or until firm to the touch (might take a little less or more time).
• Turn the oven heat off and leave the door a little open.
• Leave the pie in the oven with heat off until oven is cool.
• Cool completely before slicing.

LEMON RICOTTA PIE

Steps:

• For crust, combine flour, sugar, salt, lemon zest and cinnamon. Cut in the butter until the dough takes on an even crumbly texture, with some bits of butter still visible. Whisk Marsala and egg yolk and add to flour mixture. Combine just until dough comes together. Shape into a disc, wrap and chill for an hour.
• On a lightly floured surface, roll out dough to ¼-inch thick and line an ungreased 9-inch pie plate and cinch edges. Chill dough while preparing filling.
• For filling, place ricotta, cream, eggs, sugar, Marsala, lemon zest, cinnamon, vanilla and almond extract in a bowl. Sift flour over top and blend. Place amaretti biscuits into a tea towel and crush. Sprinkle amaretti crumbs over chilled pastry shell. Spoon filling into pastry shell and spread evenly. Chill for 20 minutes.
• Preheat oven to 350° F. Place pie on a baking tray and bake for 1 1/4 to 1 1/2 hours minutes, until firm to the touch in the centre. Turn off the oven and crack the oven door. Leave pie in until oven is cool.
• Yield: 1 9-inch pie. Makes 6 to 8 servings.
• Cool completely before slicing.

LEMON PIE

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the eggs, sugar, lemon juice and heavy cream together in a bowl. Strain and skim any foam.
• Pour into prebaked pie shells, and bake for about 15 to 20 minutes, or until the filling just sets, and center jiggles. Cool completely.

RICOTTA PIE

Steps:

• To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm.
• On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.
• Preheat the oven to 350 degrees. In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell.
• Bake the pie for 45 minutes, or until just set. Let cool and chill.

LEMON-RICOTTA TART

Steps:

• Preheat oven 375 degrees. In a food processor, pulse vanilla wafers until finely ground (to yield 2 cups). Add butter and pulse until crumbs are evenly moistened.
• Transfer crumb mixture to a 9-inch tart pan with a removable bottom. Press firmly into the bottom and up the sides. Place pan on a baking sheet; bake crust until lightly browned and set, 10 to 12 minutes. Remove from oven.
• In clean food processor, blend ricotta, cream cheese, eggs, granulated sugar, and lemon zest and juice until smooth. Pour into hot crust in pan; bake until filling is set and browned in spots, 30 to 35 minutes. Cool completely on a wire rack. Just before serving, dust top of tart with confectioners' sugar, if desired.

WORLD'S BEST LEMON PIE

Steps:

• In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.

ITALIAN RICOTTA PIE

Steps:

• To make crust, mix flour and salt in medium bowl.
• Cut in butter until mixture looks like coarse crumbs.
• Stir in egg yolk and water.
• Roll out, place crust in 10" glass pie plate and flute the edges.
• For filling, combine ricotta cheese, flour, salt, lemon and orange rinds and vanilla.
• Beat in eggs and add sugar gradually.
• Pour filling into crust and bake at 350° until firm and light brown (approximately 1 hour and 20 minutes).

LEMON PIE III

Steps:

• Slice lemons as thin as possible, leaving on the rind. Combine with sugar; mix well. Let stand at least 2 hours, stirring occasionally.
• Beat the eggs well, and add to lemon mixture; mix well. Place in a 9-inch pie shell, arranging the lemon slices evenly. Cover with top crust. Cut slits near center.
• Bake at 450 degrees F (230 degrees C) for 12 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for about 20 minute more, or until knife inserted comes out clean. Cool before serving.