Saturday, April 05, 2014

Strawberry Pie

Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust         Kevin Lynch recipe

 

Lemon Ricotta Strawberry Pie  Shortbread Crust

½-cup soft butter
¼ cup powdered sugar
1 tbsp/ lemon zest
¼ tsp. salt
1-cup flour

Filling
1-cup ricotta
4 ounces soft cream cheese
3 tbs. honey
1 tbsp. lemon zest
1 tbsp. lemon juice
2pounds of strawberries sliced

Directions
Cream the butter, mix in the sugar, lemon zest, poppy seeds and salt followed by the flour and mix until it forms crumbs.
  1. Press the mixture unto a pie/tart plate and bake in a preheated 400F oven until lightly golden brown, about 15 minutes before letting it cool.

  1. Mix the ricotta, cream cheese, honey and lemon juice and zest until smooth.

Spread the ricotta mixture across the bottom of the baked and cooled crust, arrange the strawberry slices on top and enjoy.





I have to try this!


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