Baked Lemon Ricotta (Ricotta al Limone)
Well, this delicious Italian dessert can be enjoyed any time of the day and although “summery”, I enjoy it during any season.
I first fell in love with this delicacy in Southern Italy and since then, and after several trial and error versions, I think I came up with a fairly authentic treat with just a couple of ingredients that can be enjoyed by all, including the gluten sensitive.
Prep time: 20–25 minutes
Cooking time: 40 minutes at 350 degrees Fahrenheit
Always remember, the unspoken ingredient aside from good quality is time. So, don’t hurry and take your time making this recipe (and any other one). For the baking pan, I would use a small pan to keep the height of the mix to about 1–1/2 inch (3 cm).
- Ricotta cheese (whole milk please!): 400 grams.
- Sugar: 100 grams (I mixed 50 grams brown sugar and 50 grams white sugar).
- Three (3) Eggs: separate egg white from the yolk. Keep them on separate containers.
- Flour: 40 grams (here, this could be substituted by Potato or Corn starch. I prefer Potato starch for a more authentic flavor and consistency).
- Two (2) lemons: remove the peel of both lemons with a zester or grate and set aside. Squeeze the juice of one half (do not add more juice).
- Small amount of butter + sugar (for the pan).
First, pour the ricotta cheese on a colander and let it drain the excess of liquid (whey). Maybe try this 30 minutes before starting the recipe.
Once ready to mix all ingredient, set the oven in bake at 350 degrees Fahrenheit. Let it heat up in advanced of baking for a more stable and consistent temperature.
Mix the 3 egg yolk with the sugar, lemon zest, and juice. Wisk either by hand or hand blender until a light yellow smooth cream. This will take up to 10 minutes. Then, add the ricotta and flour. Mixed carefully to get a smooth cream.
Now, add a tiny amount of salt to egg whites (a pinch) and mix by hand or a with a hand blender. Make sure to mix one direction to created stiff peaks. This will take at least 5–7 minutes.
Finally, carefully, pour the whites into the mix and fold them slowly.
Cover the pan with a thin layer of butter and sprinkle sugar. Pour the mix on the pan and bake for 40 minutes. Let it cool.
Ah, for Trade Joe’s fans, this is the closest thing to their Baked Lemon Ricotta but better, it’s home made!