Ingredients Jump to Instructions ↓

  1. 1 cup (150g) plain flour

  2. 2 tablespoons caster sugar

  3. 60g butter , cut into small pieces

  4. 2 egg yolks

  5. teaspoon vanilla extract

  6. Icing sugar, thinly sliced lemon, thick cream, to serve

  7. Filling

  8. 2 cups (400g) ricotta

  9. 1 cup (220g) caster sugar

  10. Grated rind of 2 lemons

  11. 4 eggs

  12. Juice of 2 lemons

  13. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Place flour, caster sugar and butter in a food processor and pulse until crumbs form. Add egg yolks and vanilla and process until dough forms. Turn out onto a floured board and knead lightly into a smooth ball. Wrap in plastic wrap and chill for 30 minutes.

  2. Roll pastry out to line a 23cm loose-based flan pan. Trim edges, prick base lightly with a fork and chill while making filling.

  3. Preheat oven to 200°C or 180°C fan. Using an electric mixer with paddle or V-groove beaters, beat ricotta until softened and gradually beat in sugar until light and fluffy. Beat in lemon rind then eggs, one at a time, to prevent curdling. Beat in a pinch of salt, lemon juice and vanilla until smooth and well blended.

  4. Pour into pastry shell and bake for 15 minutes. Reduce heat to 190°C or 170°C fan and bake for another 35 minutes, until pastry is cooked and filling pale golden.

  5. Turn out onto a wire rack to cool. Top with thinly sliced lemon, dust with icing sugar and serve with thick cream.


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