Directions:
- Fit the first pie crust into the bottom and up the sides of a 10 tart pan. Those are the tins with the removable bottom and fluted sides.
- Preheat the oven to 375
- In a bowl whisk and mix the ricotta, eggs, lemon juice and zest, and the sugar until smooth.
- Pour this filling into the lined pan.
- Place the other circle of crust over the filling, excess draping over the side.
- Roll the rims of the two crusts inward to seal and create a nice crimp as you go around.
- Bake for about 40 minutes, less if you see it browning well.
- Let cool a bit before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 539.32 Kcal (2258 kJ) | ||
| Calories from fat | 313.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.81g | 54% | |
|---|---|---|---|
| Cholesterol | 134.82mg | 45% | |
| Sodium | 416.51mg | 17% | |
| Potassium | 186.4mg | 4% | |
| Total Carbs | 41.05g | 14% | |
| Sugars | 10.18g | 41% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 16.58g | 33% | |
| Vitamin C | 5.1mg | 9% | |
| Iron | 2.7mg | 15% | |
| Calcium | 192.6mg | 19% | |
| Amount Per 100 g | |||
| Calories | 278.44 Kcal (1166 kJ) | ||
| Calories from fat | 161.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.97g | 54% | |
|---|---|---|---|
| Cholesterol | 69.6mg | 45% | |
| Sodium | 215.04mg | 17% | |
| Potassium | 96.23mg | 4% | |
| Total Carbs | 21.19g | 14% | |
| Sugars | 5.26g | 41% | |
| Dietary Fiber | 1.2g | 9% | |
| Protein | 8.56g | 33% | |
| Vitamin C | 2.7mg | 9% | |
| Iron | 1.4mg | 15% | |
| Calcium | 99.4mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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