Low-Carb Lemon Ricotta Pie

Sugar-Free Italian Easter Pie

Laura Dolson

Total Time: 40 min
Prep Time: 15 min
Cook Time: 25 min
Servings: 8

Nutrition Highlights (per serving)

125 calories
9g fat
3g carbs
8g protein
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Nutrition Facts
Servings: 8
Amount per serving  
Calories 125
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 25%
Cholesterol 90mg 30%
Sodium 144mg 6%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Total Sugars 0g  
Includes 0g Added Sugars 0%
Protein 8g  
Vitamin D 0mcg 0%
Calcium 127mg 10%
Iron 1mg 6%
Potassium 89mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

This is a low-carb, lower-calorie version of a lemon ricotta Italian Easter pie. It is also sometimes called a ricotta cheesecake. This is a crustless "pie" but is very similar in flavor and texture (minus the crust) to traditional versions.

The ricotta cheese in this recipe adds protein and a source of calcium, making it a bone-building ingredient that helps you get your three recommended servings of dairy.

Ingredients

  • 3 eggs
  • 1 pound whole-milk ricotta cheese (a 15-ounce container works fine)
  • Juice and grated zest of one medium lemon
  • Sugar substitute equivalent of 2/3 cup of sugar
  • 1/2 tsp vanilla extract
  • Dash of salt

Preparation

  1. Preheat oven to 350F.

  2. Separate the eggs, and beat the whites until soft peaks form.

  3. Combine the egg yolks and the rest of the ingredients. Taste to see if it's lemony enough. Add more lemon juice to taste, if needed.

  4. Fold egg whites into the mixture and spread in a well-buttered pie pan.

  5. Bake until barely set in the middle (a toothpick will come out clean or almost so)—about 25 minutes. Chill completely before serving (about 90 minutes).

Variations and Substitutions

While the recipe calls for the juice of one medium-sized lemon, you may desire more. The average is about 3 tablespoons of juice for a medium lemon, but some lemons are drier and have less juice. To really boost the lemon flavor, you can also add up to half a teaspoon of lemon extract.

Whole-milk ricotta is preferred as the fat aids texture and flavor. If desired, you can use part-skim ricotta instead, but expect the pie to come out grainier and more crumbly.

Stevia and monk fruit extract both work well as no-sugar sweeteners in this recipe.

Ready to try something new? Consider making this citrus ricotta pie with limes instead of lemons.


Cooking and Serving Tips

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Article Sources
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  1. Rozenberg S, Body JJ, Bruyère O, et al. Effects of Dairy Products Consumption on Health: Benefits and Beliefs--A Commentary from the Belgian Bone Club and the European Society for Clinical and Economic Aspects of Osteoporosis, Osteoarthritis and Musculoskeletal DiseasesCalcif Tissue Int. 2016;98(1):1-17. doi:10.1007/s00223-015-0062-x