Lemon Ricotta Tart

Name: Lemon Ricotta Tart
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 6 dozen vanilla wafers; 6 tablespoons unsalted butter, melted; 2 cups whole milk ricotta cheese; 2 large eggs; 1/3 cup sugar; 2 tablespoons finely grated lemon zest (about 2 lemons); 3 tablespoons fresh lemon juice (about 1 lemon)

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Recipe by dojemi

For a different crust variation, substitute the same amount of gingersnaps for the vanilla wafers. Recipe courtesy of 'Everyday Food Holiday Baking'.

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READY IN: 1hr

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

6

dozen vanilla wafers
6

tablespoons unsalted butter, melted
2

cups whole milk ricotta cheese
2

large eggs
¹⁄₃

cup sugar
2

tablespoons finely grated lemon zest (about 2 lemons)
3

tablespoons fresh lemon juice (about 1 lemon)

DIRECTIONS

Preheat oven to 375 degrees.
In a food processor, pulse vanilla wafers until finely ground, to yield 2 cups.
Transfer to a meduim bowl.
Add melted butter, using your hands to combine.
Press crumb midture into bottom and up sides of a 9-inch tart pan with a removable bottom.
Place pan on a baking sheet.Bake crust until lightly browned, 10-12 minues.
Remove from oven.
In a fod processor, blend ricotta, cream cheese, eggs, sugar, lemon zest, and juice until smooth.
Pour into crust.
Bake until filling is set and browned in spots, 30-35 minutes.
Remove from over.
Cool completely before serving.
Tart is best eated the day it is made.

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