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Ingredients
Pie Crust:
300g/10.6oz Plain Flour
50g/1.76oz Icing Sugar
150g/5.3oz Butter
1/2 Tsp Baking Powder
1 Egg
Ricotta Filling:
500g/17.6oz Ricotta
85g/3oz Sugar
3 Egg Yolks, room temperature
100ml Elmlea Double Cream (Heavy Cream), room temperature
10g/0.53oz Cornflour/Cornstarch
Zest of 2 Lemons
Whipped Mascarpone:
100g/3.5oz Mascarpone
50ml Elmlea Double Cream
20g/0.7oz Icing sugar, sifted
Method:
Pie Crust-
Sift together the dry ingredients. Add cold cubed butter and bring to crumbs. Add egg into mixture and mix until it forms a dough (if needed add a little milk). Wrap in clingfilm and refrigerate for 1 hour.
Roll out dough to fit a 9 inch pie dish. Chill pie dough again in the freezer for 30 minutes.
Remove, line with baking paper and fill with pie weights. Blind bake in oven 170C/340F for 20 minutes.
Remove pie weight and continue to bake for another 20 minutes or until crust is golden brown. Leave to rest for 15 minutes at room temperature.
Ricotta Filling-
Whip the ricotta. Add sugar and whip for another minute, then add cornflour and whip until combined. Add egg yolks one by one while continue whipping, then whip in cream.
Finally fold in lemon zest and pour into prepared pie crust.
Bake pie for about 45 minutes. The side of the filling should be set and the middle still a bit wobbly.
Let the pie rest for 3 hours before cutting. The pie will further set as it cools.
Mascarpone Cream-
Whip very cold mascarpone, heavy cream and icing sugar until smooth and fluffy, about 1 or 2 minutes. Do not over beat as it can come runny.
Spoon into a piping bag and refrigerate for 30 minutes before piping onto pie.
Dust pie edges with icing sugar and more lemon zest in the center.
Serve immediately or store in fridge for 2-3 days.
Enjoy!
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