Ricotta and lemon pie Recipe

• 2 eggs
• ½ cup sugar
• 500 g ricotta cheese
• ½ cup whipping cream
• 1 vanilla bean
• 1 lemon, zest and juice
• 1 pie shell (9-inch), unbaked, homemade or store-bought
• Fresh berries, for serving (optional)

Directions

1.

Beat eggs until light and fluffy with electric beaters or in a stand mixer. Add sugar and beat until combined.

2.

Add ricotta cheese and whipping cream and beat until smooth.

3.

Cut vanilla bean in half. Scrape out the seeds with a paring knife and add to ricotta mixture.

4.

Add the lemon zest and lemon juice. Mix to combine.

5.

Pour batter into pie shell. Bake in the oven at 160°C until filling is set and pastry is golden, about 50 - 55 minutes.

6.

Let cool completely. Cut and serve with berries.