I had made an appetizer and a savory main course with the ricotta from my friend, and I still had a few treasured cups left. So it seemed appropriate to try my hand at something sweet. Ricotta is so versatile! A crumb crust provides a nice bit of crunch to complement the creamy goodness of the ricotta, all with some lemony freshness.
Guessipe
CRUMB CRUST
- 2 cups flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp lemon zest
- 2 sticks butter, melted
FILLING
- 2 cups ricotta
- 1/2 cup sugar
- 1 egg
- 1 TBSP lemon zest
- 3 TBSP lemon juice
- 1 tsp vanilla
Stir all dry Crumb Crust ingredients together in a bowl. Add the melted butter and stir until crumbs form.
Grease a springform pan. Gently press 2/3 of the crumb mixture into the bottom and about 1 inch up the sides of the pan.
Whip all Filling ingredients together until fluffy.
Spread the ricotta filling into the crumb crust.
Sprinkle the remainder of the crumb mixture over the top of the filling. Bake at 350 degrees F for 30 minutes.
Let cool to room temperature before removing from springform pan and serving.
