Lemon-Ricotta Tart

Rating: 3.29 stars
55 Ratings
  • 5 star values: 10
  • 4 star values: 14
  • 3 star values: 16
  • 2 star values: 12
  • 1 star values: 3

Complete any meal with this sweet citrus tart featured in "Everyday Food: Fresh Flavor Fast."

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Ingredients

Directions

  • Preheat oven 375 degrees. In a food processor, pulse vanilla wafers until finely ground (to yield 2 cups). Add butter and pulse until crumbs are evenly moistened.

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  • Transfer crumb mixture to a 9-inch tart pan with a removable bottom. Press firmly into the bottom and up the sides. Place pan on a baking sheet; bake crust until lightly browned and set, 10 to 12 minutes. Remove from oven.

  • In clean food processor, blend ricotta, cream cheese, eggs, granulated sugar, and lemon zest and juice until smooth. Pour into hot crust in pan; bake until filling is set and browned in spots, 30 to 35 minutes. Cool completely on a wire rack. Just before serving, dust top of tart with confectioners' sugar, if desired.

Cook's Notes

Instead of the usual cheesecake graham-cracker crust, this tart has a crust made from ground vanilla wafers.

Reviews (10)

55 Ratings
  • 5 star values: 10
  • 4 star values: 14
  • 3 star values: 16
  • 2 star values: 12
  • 1 star values: 3
Anonymous
Rating: Unrated
03/31/2013
We really enjoyed this tart as the finish for our Easter family dinner. Having read the other comments on the recipe, we doubled the amount of sugar (to 2/3 of a cup), and it was great!
Anonymous
Rating: 1 stars
04/09/2012
I made this cheesecake this morning and for my taste, it needs more sweetness, i did not like the texture, i prefer the creaminess of an all cream cheese cheesecake. I topped it with sour cream mixed with sugar, vanilla extract and a little piece of vanilla bean. Topping is delicious but I'll use it over fresh fruit. Next time i'll mix in the batter a can of condensed milk and get rid of the 1/3 cup sugar and i'll try lemon curd for topping.
Anonymous
Rating: Unrated
02/07/2011
Cookie crumb portion made enough for my 9" tart pan, plus 2ea 4" pans. Filling made enough to fill one of the smaller tarts. Very easy recipe. Not sickly sweet, but I felt it needed something more zingy, like a raspberry coulis, over the top. Easy recipe.
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Anonymous
Rating: Unrated
08/24/2010
Nice and light and lemony, but not too sweet. I used reduced fat ricotta. And yes, add the lemon juice to filling while blending. Goes very well with a mix of fresh berries. 5 STARS!
Anonymous
Rating: Unrated
04/09/2010
ihis pie is delicious and so easy to make, I used adifferent pan as I did not have a removable bottom tart pan, it did'nt seem to matter just did'nt look as pretty it was not a Martha Stewar look-a-like. The tip on using a meas.cup to press down the crust is a great tip, as seen on the show. I also had no browning on the top of the pie just a beautiful yellow
Anonymous
Rating: Unrated
03/31/2010
this is delicious and SO easy to make! it looks elegant too! the recipe doesn't mention adding the lemon juice but we added it with the filling and it came out great. would definitely recommend this to everyone! and it tastes great leftover straight from the fridge too! (if you have any leftovers...)
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Anonymous
Rating: Unrated
03/31/2010
this is delicious and SO easy to make! it looks elegant too! the recipe doesn't mention adding the lemon juice but we added it with the filling and it came out great. would definitely recommend this to everyone! and it tastes great leftover straight from the fridge too! (if you have any leftovers...)
Anonymous
Rating: Unrated
03/07/2010
Someone better check this recipe...too much crust for a 9" tart....should be 10" pan. Too much filling for a 9" tart, I had to throw out some filling...ugh! Also I squeezed 3 tablespoons of lemon juice and nowhere does it say 'add lemon juice'....I did anyway. Looking forward to tasting and am serving with fresh raspberries.
Anonymous
Rating: Unrated
02/26/2010
Not only delicious but also came together quickly and easily. I could eat the whole thing! Now I need to incorporate chocolate into it for my husband.
Anonymous
Rating: Unrated
02/24/2010
EXCELLENT! It has just the perfect texture and is not too sweet. I'm SO happy I made this tart! Thanks! KS
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