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  • Easy
  • Serves 6
  • 15 mins prep
  • 45 mins cook

Lemon ricotta tart

Test kitchen stylist John Borwick loves to serve this pie to his friends and says it reminds him of his mum.


Lemon ricotta tart

  • 500 g sweet short pastry
  • 4 large eggs
  • 500 g ricotta cheese
  • zest of1 lemon
  • juice of 2 lemons
  • 1/2 cup caster sugar
  • icing sugar to dust


  1. Line a flan tin with baking paper – 26cm wide x 5cm deep – then line this with rolled pastry and chill.
  2. Preheat the oven to 175ºC. Beat eggs, ricotta, lemon zest and juice with sugar. Mix well. Pour this into chilled pastry case.
  3. Bake for 45 minutes. Cool, then dust with icing sugar.


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