Cooking and Meal Prep Recipes Low-Carb Lemon Ricotta Pie By Laura Dolson Laura Dolson Laura Dolson is a health and food writer who develops low-carb and gluten-free recipes for home cooks. Learn about our editorial process Updated on March 11, 2022 Medically reviewed Verywell Fit articles are reviewed by board-certified physicians and nutrition and exercise healthcare professionals. Medical Reviewers confirm the content is thorough and accurate, reflecting the latest evidence-based research. Content is reviewed before publication and upon substantial updates. Learn more. by Kristy Del Coro, MS, RDN, LDN Medically reviewed by Kristy Del Coro, MS, RDN, LDN Kristy is a licensed registered dietitian nutritionist and trained culinary professional. She has worked in a variety of settings, including MSKCC and Rouge Tomate. Learn about our Medical Review Board Print Laura Dolson (82 ratings) Total Time: 40 min Prep Time: 15 min Cook Time: 25 min Servings: 8 Nutrition Highlights (per serving) 125 calories 9g fat 3g carbs 8g protein Show Nutrition Label Hide Nutrition Label Nutrition Facts Servings: 8 Amount per serving Calories 125 % Daily Value* Total Fat 9g 12% Saturated Fat 5g 25% Cholesterol 90mg 30% Sodium 144mg 6% Total Carbohydrate 3g 1% Dietary Fiber 0g 0% Total Sugars 0g Includes 0g Added Sugars 0% Protein 8g Vitamin D 0mcg 0% Calcium 127mg 10% Iron 1mg 6% Potassium 89mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. This is a low-carb, lower-calorie version of a lemon ricotta Italian Easter pie. It is also sometimes called a ricotta cheesecake. This is a crustless "pie" but is very similar in flavor and texture (minus the crust) to traditional versions. The ricotta cheese in this recipe adds protein and a source of calcium, making it a bone-building ingredient that helps you get your three recommended servings of dairy. Ingredients 3 eggs 1 pound whole-milk ricotta cheese (a 15-ounce container works fine) Juice and grated zest of one medium lemon Sugar substitute equivalent of 2/3 cup of sugar 1/2 tsp vanilla extract Dash of salt Preparation Preheat oven to 350F. Separate the eggs, and beat the whites until soft peaks form. Combine the egg yolks and the rest of the ingredients. Taste to see if it's lemony enough. Add more lemon juice to taste, if needed. Fold egg whites into the mixture and spread in a well-buttered pie pan. Bake until barely set in the middle (a toothpick will come out clean or almost so)—about 25 minutes. Chill completely before serving (about 90 minutes). Variations and Substitutions While the recipe calls for the juice of one medium-sized lemon, you may desire more. The average is about 3 tablespoons of juice for a medium lemon, but some lemons are drier and have less juice. To really boost the lemon flavor, you can also add up to half a teaspoon of lemon extract. Whole-milk ricotta is preferred as the fat aids texture and flavor. If desired, you can use part-skim ricotta instead, but expect the pie to come out grainier and more crumbly. Stevia and monk fruit extract both work well as no-sugar sweeteners in this recipe. Ready to try something new? Consider making this citrus ricotta pie with limes instead of lemons. Cooking and Serving Tips Be sure to chill completely before cutting. Pie can be served chilled or just below room temperature. Serve plain or with a topping such as no-sugar-added fruit preserves or mixed berry syrup. Rate this Recipe You've already rated this recipe. Thanks for your rating! 1 Source Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy. Rozenberg S, Body JJ, Bruyère O, et al. Effects of Dairy Products Consumption on Health: Benefits and Beliefs--A Commentary from the Belgian Bone Club and the European Society for Clinical and Economic Aspects of Osteoporosis, Osteoarthritis and Musculoskeletal Diseases. Calcif Tissue Int. 2016;98(1):1-17. doi:10.1007/s00223-015-0062-x By Laura Dolson Laura Dolson is a health and food writer who develops low-carb and gluten-free recipes for home cooks. See Our Editorial Process Meet Our Review Board Share Feedback Was this page helpful? Thanks for your feedback! What is your feedback? Helpful Report an Error Other Submit Advertiser Disclosure × The offers that appear in this table are from companies that partner with and compensate Verywell Fit for displaying their offer. These partnerships do not impact our editorial choices or otherwise influence our editorial content.