Dessertsclosetcooking
Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust
A spring fresh strawberry lemon no-bake ricotta cheesecake pie with poppy seed shortbread crust.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
📝 Preparation Steps
1
Cream the butter, mix in the sugar, lemon zest, poppy seeds and salt followed by the flour and mix until it forms crumbs.
lemon zest1 tablespoonpoppy seeds1 tablespoon
2
Press the mixture unto a 9 inch pie/tart plate and bake in a preheated 400F/200C oven until lightly golden brown, about ⏱️ 15 minutes before letting it cool.
3
Mix the ricotta, cream cheese, honey and lemon juice and zest until smooth.
ricotta1 cupcream cheese, softened4 ounceshoney3 tablespoonslemon juice1 tablespoon
4
Spread the ricotta mixture across the bottom of the baked and cooled crust, arrange the strawberry slices on top and enjoy.
ricotta1 cup
Nutrition Facts
calories
Calories 167
fat Content
Fat 10g
fiber Content
Fiber 4.7g
sugar Content
Sugars 6.2g
sodium Content
Sodium 117mg
protein Content
Protein 3.7g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 28mg
carbohydrate Content
Carbs 16.8g
saturated Fat Content
Saturated 6g
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