Name: Lemon Ricotta Tart
Prep time: 1 h
Cook time: 42 min
Total time: 1 h 42 min
Cuisine: Italian
Ingredients: 1 cup all-purpose flour; 3 tablespoons granulated sugar; 1/4 teaspoon baking powder; Zest of 1 lemon; 1/8 teaspoon salt; 4 tablespoons butter, cold and cut into dice; 1 egg, lightly beaten; 1 (15 oz) container whole milk ricotta; 1/4 cup granulated sugar; 1 tablespoon limoncello (optional); Zest of 1 lemon; 4 eggs

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I can still smell lemon and butter when I think about my grandmother’s kitchen that bright, sharp scent cutting through the slow, cozy heat of the oven. Those afternoons taught me the value of simple steps, a patient hand, and a crowd-pleasing dessert that never fussed over itself. A tart like this feels like that: familiar, warming, and just right after a Sunday supper.

I grew up with a small collection of well-loved church cookbooks and a mother who believed in easy, honest cooking. Now at 58, I’m Maggie Hart of Gemmir Kitchen, and I share the kind of recipes that belong on the family table comfort-minded, straightforward, and free of pork. I learned to teach myself by doing: messy measuring, tasting as I go, and turning tried-and-true family methods into weeknight-friendly versions.

My kitchen makes room for casseroles, one-pot meals, skillet dinners, and desserts that remind you of home. I test my recipes in real-life kitchens so they actually work for busy evenings and friendly gatherings. This Lemon Ricotta Tart sits squarely in that tradition bright lemon, creamy ricotta, and a tender crust that doesn’t require fancy tools. If you like simple instructions and wholesome flavors, you’ll find this tart easy to love.

I also like to point friends to a lighter ricotta cake when they want something similarly bright but different, and that version inspired some texture ideas here: almond-lemon ricotta cake with lemon glaze. Over the next pages I’ll walk you step-by-step through making a Lemon Ricotta Tart that feels nostalgic but cooks like a weekday champion, with tips to make it forgiving and delicious every time.

Table of Contents

Why you’ll love this dish

The Lemon Ricotta Tart shines because it balances brightness and creaminess without fuss. The lemon brings uplifting citrus notes that cut through the richness of whole-milk ricotta, and the texture stays light enough to be a dessert after a heavy meal. When you slice into it, you get a silky filling with a little jiggle at the center and a golden edge that hints at caramelized lemon oils. This tart doesn’t try to be fussy; it plays well with a simple dusting of powdered sugar or a few fresh berries. It also freezes well in slices for a treat later on.

You’ll love how forgiving the crust is. We use a straightforward method that asks for a brief chill, not hours of precise rolling, so the dough behaves even if your butter is a touch warmer than ideal. The filling mixes smoothly without needing a stand mixer a hand mixer or whisk does the job. If you appreciate dishes that feel classic and approachable, the Lemon Ricotta Tart fits right in. It pairs beautifully with a cup of coffee in the morning or a glass of sparkling wine after dinner, and it keeps well in the refrigerator, making it practical for planning ahead.

For a slightly different take on ricotta desserts, I often point readers to a creamier tart option that leans into almond flavors; it’s a good companion if you want texture contrast: creamy ricotta almond tart. Whether you serve this Lemon Ricotta Tart for a holiday, a weekend brunch, or a simple family night, it will likely become one of those desserts you reach for again and again.

How to prepare Lemon Ricotta Tart

Ingredients

1 cup all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon baking powder
Zest of 1 lemon
1/8 teaspoon salt
4 tablespoons butter, cold and cut into dice
1 egg, lightly beaten
1 (15 oz) container whole milk ricotta
1/4 cup granulated sugar
1 tablespoon limoncello (optional)
Zest of 1 lemon
4 eggs

Instructions

Gather your ingredients and put on a cozy apron.
Add the flour, 3 tablespoons of sugar, baking powder, lemon zest, and salt to a food processor.
Pulse the dry ingredients a few times until evenly mixed.
Add the cold butter cubes and pulse until the mixture resembles coarse meal.
Pour in the beaten egg and pulse just until the dough starts to come together.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least an hour.
While the dough chills, beat the ricotta on low speed in a mixing bowl for 20–30 seconds.
Stir in the 1/4 cup of sugar and limoncello, if using.
Fold in the fresh lemon zest gently.
Add the eggs one at a time, blending each in before adding the next.
Preheat the oven to 350°F and lightly spray a tart pan with non-stick spray.
Roll out the chilled dough to about 1/8 inch thick and fit it into the prepared tart pan.
Pour the ricotta filling into the crust and smooth the top.
Bake for 38–42 minutes until the center feels firm but still has a slight jiggle.
Allow the tart to cool completely before removing it from the pan.
Serve immediately or chill in the refrigerator before serving for a firmer texture.

How to serve this dish

When it comes to serving the Lemon Ricotta Tart, less often looks best. A light dusting of powdered sugar or a scattering of thin lemon slices keeps the presentation simple and classic. If you want to add a fresh note, arrange a few sliced strawberries or a handful of raspberries on the side; their gentle acidity and color make lovely companions to the tart’s lemony cream. For gatherings, cut the tart into even wedges and serve on a platter with small dessert forks people tend to nibble and talk, and the tart’s smooth texture makes it easy to eat without elbows on the table.

Temperature matters. Serve the Lemon Ricotta Tart slightly chilled for a clean, firm slice, or at room temperature for a silkier mouthfeel. If you plan to serve it after a meal, take it out of the fridge 20–30 minutes beforehand. For brunches, include a small pot of whipped cream on the side or a dollop of Greek yogurt sweetened with a touch of honey for a tangy contrast. If you like pairing desserts with drinks, a light Moscato or a chilled Prosecco complements the citrus notes without overpowering the ricotta. For a different lemon-ricotta experience, try pancakes stacked with ricotta and lemon for breakfast: fluffy lemon ricotta pancake stack.

How to store it properly

Proper storage keeps your Lemon Ricotta Tart tasting fresh for days. Once your tart cools completely, cover it lightly with plastic wrap or place it in an airtight container and refrigerate. Stored this way, the tart keeps well for up to four days. The texture softens slightly in the fridge, which many people prefer; if you liked a firmer slice right from the start, allow slices to chill again before serving.

If you plan to freeze, cut the tart into individual slices, flash-freeze on a baking sheet for an hour, then wrap each slice tightly in plastic wrap and foil. Frozen slices will keep for up to two months. Thaw in the refrigerator overnight before serving and bring to room temperature if you prefer a softer filling.

Avoid leaving the tart at room temperature for extended periods since it contains dairy and eggs. For small leftovers, a tightly sealed container prevents the tart from absorbing strong fridge odors, and placing a strip of parchment between slices makes serving easier. For a variation in storage and serving, this Lemon Ricotta Tart idea pairs well with the denser texture of a bundt cake if you want to make two desserts ahead: lemon almond ricotta bundt cake.

Simple tips for success

A few small habits make a big difference. First, keep your butter cold when you cut it into the flour; those little butter pockets create a flakier crust. If your kitchen is warm, pop the dough back in the fridge for 10–15 minutes before rolling. When mixing the filling, beat the ricotta briefly to loosen it, but avoid overbeating once the eggs go in fold gently to keep the filling silky. If you don’t have limoncello, a teaspoon of vanilla will add a pleasant roundness without changing the lemon focus.

Watch the bake time carefully. The tart should feel mostly set with a slight wobble in the center; it will finish setting as it cools. If the crust browns too quickly, tent with foil for the second half of baking. Use fresh lemons for zest and juice bottled juice lacks the bright essential oils that make this filling sing. For a prettier edge, press the crust into the pan with a fork or shape a scalloped border before baking. For more ideas on texture and flavor, consider how an Italian ricotta cake balances similar ingredients in a different format: Italian lemon ricotta cake.

Easy twists you can try

Once you know the base, try small changes to keep this Lemon Ricotta Tart interesting. Add a tablespoon of almond flour to the crust for a subtle nutty depth. Fold a tablespoon of finely chopped fresh basil or mint into the filling for an herbaceous lift that pairs surprisingly well with lemon. Swap limoncello for orange liqueur if you want a sweeter, rounder aroma. For a textured top, sprinkle slivered almonds over the tart five minutes before it finishes baking so they toast lightly without burning.

If you want seasonal versions, add a teaspoon of finely grated orange zest in winter or a tablespoon of pureed strawberries folded into part of the filling for spring color. A thin layer of jam apricot or raspberry brushed on the crust before adding the filling gives a fruity surprise that slices through the richness. Each variation keeps the core idea of the Lemon Ricotta Tart intact while letting you experiment with flavor accents.

Frequently asked questions

Q: Can I use part-skim ricotta instead of whole-milk ricotta?
A: Yes, you can use part-skim ricotta, but the filling will be slightly less rich and a touch firmer when chilled. Whole-milk ricotta gives the creamiest texture and the most luxurious mouthfeel, but part-skim still produces a delicious Lemon Ricotta Tart that is lighter in calories.

Q: Do I have to make the crust from scratch?
A: No a good-quality store-bought tart crust or pie dough works in a pinch and speeds things up. If you use pre-made, press it into the tart pan gently and follow the same baking time for the filling, keeping an eye on browning. Blind-bake the crust for five to eight minutes if it seems particularly soft before adding the filling.

Q: How can I prevent cracks in the filling?
A: Overbaking causes cracks as the eggs tighten up. Remove the tart when the center still has a slight jiggle; it will finish setting as it cools. Also, avoid high-speed whipping of the filling once the eggs are added fold gently to keep air out and reduce uneven rising and cracking.

Q: Can I make this ahead?
A: Absolutely. The Lemon Ricotta Tart slices well and keeps in the fridge for up to four days, making it perfect for preparing a day ahead of a dinner or gathering. You can also freeze slices for longer-term storage as described earlier.

Q: Is this recipe suitable for large gatherings?
A: Yes you can double the recipe and bake it in two pans, or make a few tarts ahead. They travel well if you chill them thoroughly and pack them in a sturdy container.

Conclusion

If you want a well-loved, bright dessert that feels both homey and a little elegant, this Lemon Ricotta Tart hits the mark. For another take on the classic that inspired many of these ideas, you can compare techniques and flavors with Lemon Ricotta Tart – The Lazy Italian, which offers a nice reference point for texture and citrus balance. Enjoy this tart with family, and don’t be surprised if it becomes one of your go-to desserts for both weeknights and special occasions.

Lemon Ricotta Tart