Chef Chuck's Lemon Ricotta Pie

Torta di Ricotta al Limone


A delicate and soft ricotta pie with fresh lemon, melted chocolate and a buttery crust. A perfect dessert for a summer evening that will surely stimulate your taste buds. The texture was like a fluffy cheesecake.


Lemon Ricotta Pie
Dough
8 tablespoons butter, room temperature
2 cups flour
1/2 cup sugar
1 egg plus 1 egg yolk
rind of 1/2 a lemon
pinch of salt


Filling
1 1/2 cups ricotta
1/2 cup sugar
1 tablespoon flour
2 eggs
rind of 1/2 a lemon
juice of 1/2 lemon
pinch of salt
1/2 cup dark chocolate
powdered sugar for dusting


Prepare dough in a mixer or by hand. Blend butter and flour then add sugar and pinch of salt. Add 1 egg and 1 egg yolk reserving egg white to brush on pastry strips. Refrigerate for 30 minutes.


Filling
In a mixer blend ricotta till smooth, add sugar, flour, 2 egg yolks, rind and juice of half a lemon, and a pinch of salt. Beat egg whites till stiff, gently fold in batter.
Roll dough out on a floured board, it may break but once in the 8 or 9 inch pan it can be patched easily using your fingers! Add chocolate on top of dough, then fill with ricotta mixture. Add pastry strips and brush with remaining egg white. Bake at 350 degrees for 35-40 minutes, till golden brown. Sprinkle with powdered sugar, refrigerate then serve.