Light ricotta cheese cake filling, topped with lemon curd in a graham cracker crust

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Name: Ricotta & Lemon Curd Tart
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 12
Cuisine: Sicilian
Ingredients: 1-3/4 cups Graham Cracker Crumbs; 6 tablespoons Melted Butter; 2 tablespoons Sugar; 8 ounces Ricotta Cheese Sheeps milk cheese if available; 4 ounces Greek Yogurt; 1/4 cup Sugar; 1 Egg; 3 tablespoons All purpose flour; 6 Egg yolks; 1 Lemon zest Zest of 1 large lemon - very fine; 1/2 Cup Lemon Juice Freshly squeezed; 1 Cup Sugar; 4 tablespoons Unsalted butter

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INGREDIENTS

GRAHAM CRACKER CRUST
1-3/4 cups Graham Cracker Crumbs
6 tablespoons Melted Butter
2 tablespoons Sugar
RICOTTA FILLING
8 ounces Ricotta Cheese ; Sheeps milk cheese if available
4 ounces Greek Yogurt
1/4 cup Sugar
1 Egg
3 tablespoons All purpose flour
LEMON CURD
6 Egg yolks
1 Lemon zest ; Zest of 1 large lemon - very fine
1/2 Cup Lemon Juice ; Freshly squeezed
1 Cup Sugar
4 tablespoons Unsalted butter

Servings

INSTRUCTIONS

Preheat oven to 350°.

Combine ingredients for crust.

Press into an 11" tart pan with removable bottom.

Bake 15 minutes.

While crust is cooling, combine all ingredients for the cheese filling.

Mix well.

Pour into cooled crust.

Bake for 20 to 25 minutes, or until just set.

While cheese tart is cooling, combine egg yolks, lemon zest and juice, and sugar in a double boiler.

Cook over simmering water, stirring constantly until mixture coats the back of a spoon, about 10 minutes

Remove from heat and stir in butter.

Cool for 15 minutes.

Pour over the baked tart.

Refrigerate for at least an hour before serving.

NOTES

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Ricotta & Lemon Curd Tart

GRAHAM CRACKER CRUST
1-3/4 cups Graham Cracker Crumbs
6 tablespoons Melted Butter
2 tablespoons Sugar
 RICOTTA FILLING
8 ounces Ricotta Cheese Sheeps milk cheese if available
4 ounces Greek Yogurt
1/4 cup Sugar
1 Egg
3 tablespoons All purpose flour
 LEMON CURD
6 Egg yolks
1 Lemon zest Zest of 1 large lemon - very fine
1/2 Cup Lemon Juice Freshly squeezed
1 Cup Sugar
4 tablespoons Unsalted butter

Preheat oven to 350°.
Combine ingredients for crust.
Press into an 11" tart pan with removable bottom.
Bake 15 minutes.

While crust is cooling, combine all ingredients for the cheese filling.
Mix well.
Pour into cooled crust.
Bake for 20 to 25 minutes, or until just set.

While cheese tart is cooling, combine egg yolks, lemon zest and juice, and sugar in a double boiler.
Cook over simmering water, stirring constantly until mixture coats the back of a spoon, about 10 minutes
Remove from heat and stir in butter.
Cool for 15 minutes.
Pour over the baked tart.

Refrigerate for at least an hour before serving.

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Nutrition

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Serving Size: 1 Serving (91g)
Recipe Makes: 12 Servings

Calories: 301
Calories from Fat: 142 (47%)

Amt Per Serving		% DV

	Total Fat 15.8g	21 %
	Saturated Fat 8.4g	42 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 0.8g
Cholesterol 154.1mg		47 %
Sodium 187.4mg		6 %
Potassium 42.8mg		1 %
Total Carbohydrate 37g		11 %
	Dietary Fiber 1g	4 %
	Sugars, other 36.1g
Protein 4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 301

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