Published: by Taryn
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5 from 6 votes
Lemon Ricotta Pie is a favorite at my house. It is light and refreshing and takes less than 15 minutes of hands-on time. It is similar to a cheesecake but more refreshing on a hot summer day. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
My 11-year-old said this was one of the top3 desserts I've made and the "best cheesecake-ydessert ever". Since he's not a big dessert guy (unless it's a sugary candy bar or cookie dough ice cream) I'll consider that a win! I love when I get mykids to eat something healthy. It makes mymom heart happy.
The best thing about summer is all the fresh fruit in abundance. I'm not a fan of the hot weather or having my kids home for three months straight (as much as I love them, I'm an introvert and crave quiet). But the fruit.
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We try to go fruit picking at least once a year. I think it's good for my kids to see where our food comes from and we have a lovely family run farm about half an hour away that has a nice selection. We've picked strawberries, blackberries, raspberries, grapes, and apples there depending on the season.
So, if you are ever near Flemington, NJ make sure to stop over at Bonacorsi Family Farm for some great produce!
This pregnancy fruit is really all I've wanted when it's been hot. I ate an entire pint of blueberries for lunch one day last week. I keep finding ways to add berries to all my desserts. When we had dinner company last Friday this lemon ricotta pie with blueberries was a resounding success.
Crust for Ricotta Pie
This does have a baked crust as shown but if you'd prefer a no-bake crust I love the crust my friend Sarah at Mrs. Criddle's Kitchen uses for her Fruity Summer Delight.
The crust you see here is myEasy Low Carb Pie Crust. It has only 4 ingredients and mixes up in the food processor in seconds. Press it into a pie plate, bake, cool, and fill. It is the easiest pie crust I've ever made.
Topping for Ricotta Pie
You can top this with any type of berry or just serve it as is. We enjoyed it with fresh blueberries. I love the combination of lemon and berries and use it a lot. For a patriotic treat make this in a rectangular baking dish and use blueberries and raspberries to make a flag on top!
Keto Lemon Ricotta Pie
If you are looking to reduce the carbs in this ricotta pie simply leave off the berries or substitute a berry that is lower in carbs, such as raspberries, and serve with whipped cream.
Love Ricotta? Try these recipes with ricotta cheese:
Ricotta Cheesecake
Homemade Strawberry Ice Cream Recipe with Ricotta
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Lemon Ricotta Pie
Taryn
Lemon Ricotta Pie is a favorite in my house. It is light and refreshing and takes less than 15 minutes hands-on time.
5 from 6 votes
Print Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine American
Servings 10 servings
Calories 243
Ingredients
- 1 recipe Easy Low Carb Pie Crust or your favorite crust
Filling Ingredients:
- 2 cups whole milk ricotta cheese
- 4 oz cream cheese softened
- ½ cup Joy Filled Eats Sweetener (or see alternativesin recipe notes)
- 1 teaspoon fresh lemon juice
- ½ teaspoon finely grated lemon zest
- 2 teaspoon gelatin
Optional Topping:
- 1 cup fresh blueberries washed and dried, or other berries of your choice
Instructions
Prepare pie crust as directed and bake until golden brown, about 15 minutes. Let cool.
Combine the first five ingredients for the filling in a food processor and blend until smooth. With the machine running slowly pour in the gelatin. Blend until smooth.
Spread on top of the cooled pie crust. Refrigerate for at least 3-4 hours.
Top with berries or whipped cream, if desired. Serve. Store any leftovers in the fridge.
Notes
The nutrition is calculated using one cup of blueberries. Feel free to use more blueberries to cover the top or other berries of your choice.
Notes on Sweeteners:
I use my ownblend of xylitol, erythritol, and steviain my recipes. This is twice as sweet as sugar. It is comparable toTrim Healthy Mama Gentle SweetandTruvia.
To sub inSwerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for.
To sub inPyureorTrim Healthy Mama Super Sweetuse half the amount of sweetener called for.
Substitutions will work in most recipes. They may not work in candies, such as caramel.
Nutrition
Calories: 243Carbohydrates: 7gProtein: 10gFat: 20gSaturated Fat: 8gCholesterol: 37mgSodium: 79mgPotassium: 78mgFiber: 2gSugar: 2gVitamin A: 380IUVitamin C: 1.7mgCalcium: 113mgIron: 0.3mg
Love this recipe?Please leave a 5 star rating!
Originally Published August 1, 2017. Revised and Republished April 12, 2019.
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Reader Interactions
Comments
Amy says
I made this and love it but I was hoping for a stronger lemon flavor. Would more juice make it more runny? Maybe a drop or two of lemon essential oil? What do you think?
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Taryn says
You can switch out the lemon juice for lemon extract to boost the lemon flavor. If you have a food-safe essential oil you could add that too. I would just taste test as you go.
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Missy says
This is delish! My son who usually avoids THM desserts is eating it up! Next time I do want to add some lemon extract to boost the lemonyness. Thanks for this recipe!
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Missy says
Hello, would I be able to use the THM just Gelatin?
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Taryn says
Yes
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Missy says
Thank you! Looking forward to making this.
Brittany J. says
I make this recipe nearly every month for my father in law, he is a type two diabetic who eats very well and this is his favorite dessert of all time! I am a low carb fan and let me say there is no sacrifice in flavor here, wow! I add in about 1/2-3/4 tsp lemon oil because I enjoy the bright flavor and some times I'll sub a little sour cream for some of the ricotta or some cottage cheese to change it up, it always comes out fabulous. This recipe is a winner! The crust is also my go-to staple for keto recipes, thanks Taryn!
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Em says
I want to try and make this without a crust. I am thinking I could use ramekins for single servings and save calories.
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Smith says
How many servings per pie?
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Taryn says
10. It's listed near the top by the cooking times.
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Jessabean says
I made this with tahitian vanilla (caswell-masey) and it is even better than the lemon version. I have never seen tahitian vanilla for sale in a store. When I saw it, I knew exactly what I had to make. I used 1.5 teaspoons instead of the lemon. I think I could have used 2tsps ... but I love, love, love tahitian vanilla.
This reminded me of the tahitian vanilla I had in ice cream over a decade ago. This is on the list of all time favorites for me.
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Nancy says
I made this for my family, but I used 1/2 cup sugar and it did not need more. It was delicious but the the ricotta did not firm up although I regrigerated over night. Would you use more gelatin? The cheese was quite firm in its container so I don’t think draining it would have helped.
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Taryn says
Yes, you could use more gelatin next time. Or bloom it first. That makes a firmer cheesecake.
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Terri Snyder says
Is something missing... or I made wrong?? Crust did not make right... it was 'floury' consistancy... and no where near enough liquid to make pie ingredients "pourable"
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Taryn says
You didn't process the dough for the crust long enough. After a minute or two in the food processor the dough will come together in a ball.
The filling is thick but there is plenty to fill the crust. Unless you used a bigger pie plate than specified.
Brenda says
I have made this dessert twice and my family loves it. I add blueberries to the top and it is such a nice, light, refreshing (and healthy) dessert. Thank you for sharing!
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Malaina says
Are the nutrition facts for the while pie or 1 piece? Thanks!
By the way my whole family loves this plain or with berries on top.Reply
Taryn says
They are for one piece. Glad you like it!
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kyndra says
I would love to use regular sugar, should I use 1/2 as listed or more or less? Thank you!
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Taryn says
Hi Kyndra, you will need approximately twice as much. I have not tested this with sugar but I think it should work. My sweetener is twice as sweet as sugar so you will need more.
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Judy says
Would love to make this for my husband (and myself!) Is the gelatin you're using, the regular, unflavored grocery shelf variety? Am I correct that you are just sprinkling it in dry, without softening it first? Your recipes look delicious! Am eager to try many of them. My husband & I are trying to go Keto and I am having to get used to many products that I never even heard of before. Glad I found your site! As soon as I have made this, I'll be back to rate it .......it looks so good!
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Taryn says
Hi Judy, Yes, I just use the regular unflavored gelatin and sprinkle it in. I keep things easy 😀 Hope you like this recipe!
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