Baked Ricotta with Lemon

Name: Baked Ricotta with Lemon
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 8
Ingredients: Sheep's milk ricotta cheese 3 cups; Eggs about 4 medium 7.75 oz; Powdered sugar 1 &frac13; cup; Potato starch 1.4 cups; Fresh liquid cream ½ cup; Lemon peel 2; Lemon juice 3.3 tbsp; Butter to taste; Potato starch to taste

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433

Calories per serving

Energy Kcal 433
Carbohydrates g 54
of which sugars g 27.6
Protein g 13.2
Fats g 18.3
of which saturated fat g 10.74
Fiber g 0.2
Cholesterol mg 171
Sodium mg 132

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 1 h 15 min
Serving: 8
Cost: Low

PRESENTATION

Baked ricotta with lemon is one of those Italian treats you just can't get enough of—really. Down in Campania, especially along the Amalfi Coast, folks take their baked ricotta pretty seriously. I mean, their sheep’s milk ricotta is next-level—creamy, fresh and just a bit tender after it’s baked. And look, what really makes this dish special is the way those local lemons shine in both the zest and juice. It gives you a burst of tangy aroma you can smell even before taking a bite. Seriously good.

People love using special molds for this one, so it comes out looking kind of fancy. But the baked ricotta recipe? It's about as straightforward as it gets. Just eggs, sugar, whipped cream, and plenty of lemon stirred into the cheese. Nothing wild, just simple, really really good food that you want to eat the moment it hits the table. Whether you're a seasoned chef or just starting out, this dish is a breeze.

For an afternoon snack or a casual finish to a meal, lemon ricotta has that light, fluffy texture that's hard to resist. The tradition comes from the south of Italy, where this dessert is especially popular during spring and summer. Why? Well, thanks to all those bright, fragrant lemons, of course. You'll notice a bit of golden color on top once it comes out of the oven, while the inside stays soft and not too heavy. Some folks like to dust it with powdered sugar or add a little fruit on the side. But honestly? It's good just by itself.

The baked ricotta with herbs twist sometimes pops up in other parts of Italy. But along the coast, it’s all about the citrus. Whether you’re looking for easy ricotta recipes or want to try a classic from Campania, this one always brings that creamy, lemony vibe. Works great at the end of a big family meal or even as a quick dessert when friends drop by. However you slice it, the combo of sweet ricotta and fresh lemon sets this dish apart. And you know what? It’s the best. Enjoy the taste of southern Italy with every bite!

INGREDIENTS

433

Calories per serving

Ingredients for a 9.5-inch Bundt pan: Sheep's milk ricotta cheese 3 cups (750 g); Eggs 7.75 oz (220 g) - about 4 medium; Powdered sugar 1 ⅓ cup (170 g); Potato starch 1.4 cups (200 g); Fresh liquid cream ½ cup (120 g); Lemon peel 2; Lemon juice 3.3 tbsp (50 g)

for the pan: Butter to taste; Potato starch to taste

Preparation

How to prepare Baked Ricotta with Lemon

To prepare the baked ricotta with lemon, start by separating the egg whites from the yolks (the eggs can be cold from the fridge) 1. Whisk the egg whites until stiff using an electric mixer and set aside 2. In another large bowl, pour in the ricotta 3,

the powdered sugar 4, and the yolks. Work at medium-low speed using the mixer again 5. As soon as the mixture is homogeneous 6

you can turn off the mixer and grate the lemon zest 7. Then squeeze the lemons to obtain 50 grams (1/4 cup) of juice 8 to add to the bowl along with the cream 9; work again with the mixer.

Sift the potato starch and incorporate it into the mixture 10. Finally, gently fold in the whipped egg whites using a spatula with gentle movements from the bottom up 11. At this point, butter a 9.5-inch Bundt pan (6.3 inches at the base and 3.5 inches deep). Then dust it with potato starch and pour the mixture, leveling it with a spatula 12. Bake in a preheated static oven at 338°F for 65 minutes; then another 10 minutes on the lowest rack (not in direct contact with the oven base).

Once the dessert is baked, let it cool completely 13 before removing it onto the serving plate (14-15).

Storage

You can store the baked ricotta with lemon for 2-3 days in the refrigerator covered with a cloche.

Freezing is not recommended.

Tip

If you want to embellish and add a touch of extra color to your baked ricotta with lemon, add poppy seeds to the mix. Also try a different version using cow's ricotta instead of sheep's. Finally, to characterize it further, add some candied ginger cubes: you'll taste a specialty!

For the translation of some texts, artificial intelligence tools may have been used.

Baked Ricotta with Lemon

PRESENTATION

INGREDIENTS

How to prepare Baked Ricotta with Lemon

Storage

Tip

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