Lemon Ricotta Pie
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| A zesty dessert! |
Ingredients
| 1-9” prepared graham cracker pie crust, baked | | 2 | ““ 7 g pkg. unflavoured gelatin powder | | 1/2 cup (50) | boiling water | | 1/2 cup (125) | fresh lemon juice | | 2 tsp. (10) | lemon zest, grated | | 1 | tub (475 g) Tre Stelle® Ricotta Cheese Extra Smooth | | 1 cup (250) | icing sugar | | 2 cups (500) | whipping cream, whipped |
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Instructions
In a small bowl add gelatin and boiling water; stir to dissolve. Add lemon juice and lemon zest; set aside.
In a large bowl combine ricotta and icing sugar and beat until smooth. Fold in whipped cream and lemon-gelatin mixture. Spoon onto baked crust and refrigerate overnight or 2 hours before serving.
Makes 1 ““ 9” pie
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