Closet Cooking Logo

Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust

Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust
Although it is still cold here, Spring has officially arrived and what better way to celebrate than with strawberries! California strawberries are available year round but during Spring they are at their peak season and I thought that I would welcome in Spring with a fresh strawberry pie!

I started the pie off with a simple shortbread crust filled with lemon zest and poppy seeds and I filled it with a quick and easy lemon ricotta no-bake cheesecake sweetened with honey. The pie is finished off with a floral like arrangement of fresh sliced strawberries along with a garnish of mint and lemon zest.

Scroll down for info on how to win a $175 Williams-Sonoma gift card!

Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust
Assembly:

Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust
This strawberry pie is best enjoyed on the day that it is made.

Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust
So nice and fresh and perfect for spring! Bring on the warmer days!

Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust

California Strawberries $175 Williams-Sonoma gift card giveaway!
California Strawberries is celebrating spring and peak strawberry season by giving you a chance to win a $175 Williams-Sonoma gift card! Just pop over to their website to enter! http://bit.ly/1oV49Rc


Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust

Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust

Prep Time: 15 minutes Cook Time: 15 minutes Cool Time: 10 minutes Total Time: 40 minutes Servings: 6

A spring fresh strawberry lemon no-bake ricotta cheesecake pie with poppy seed shortbread crust.



ingredients
    For the lemon poppy seed shortbread crust:
  • 1/2 cup butter, softened
  • 1/4 cup powdered/confectioners sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon poppy seeds
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • For the lemon ricotta no bake cheesecake filling:
  • 1 cup ricotta
  • 4 ounces cream cheese, softened
  • 3 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • For the pie:
  • 2 pounds strawberries, sliced
directions
    For the poppy seed shortbread crust:
  1. Cream the butter, mix in the sugar, lemon zest, poppy seeds and salt followed by the flour and mix until it forms crumbs.
  2. Press the mixture unto a 9 inch pie/tart plate and bake in a preheated 400F oven until lightly golden brown, about 15 minutes before letting it cool.
  3. For the lemon ricotta no bake cheesecake filling:
  4. Mix the ricotta, cream cheese, honey and lemon juice and zest until smooth.
  5. For the pie:
  6. Spread the ricotta mixture across the bottom of the baked and cooled crust, arrange the strawberry slices on top and enjoy.
Nutrition Facts: Calories 167, Fat 10g (Saturated 6g, Trans 0), Cholesterol 28mg, Sodium 117mg, Carbs 16.8g (Fiber 4.7g, Sugars 6.2g), Protein 3.7g
Nutrition by: Nutritional facts powered by Edamam

45 comments:

Tieghan said...

This is too pretty for words and I love that gif! Also, I love the flavors too. Perfect for spring!

Jillian Manesh said...

YUM!! this looks so tasty. i love lemon poppy seed...and adding strawberries makes it even better. xo jillian - cornflake dreams

Danielle Miller said...

stunning!

Anonymous said...

What size pan did you use for the crust?

Brittny Alys said...

This looks amazing, I am definitely going to try this!

Piusale.blogspot.it

The Little Ferraro Kitchen said...

Just beautiful!!

Ilona K. said...

Delicious and so pretty!

Librarian Lavender said...

This looks really, really wonderful!

Annie @Maebells said...

What a beautiful presentation! This is a must have for Easter brunch!

Sue/the view from great island said...

This pie makes me happy just looking at it!

Liz @ The Lemon Bowl said...

This is seriously dreamy!!

Aimee said...

Really super gorgeous, Kevin. And I love your gif. ;)

Sarah Morris said...

Did you use all purpose flour?

Gaby said...

Gorgeous pie, I need a big slice or maybe 2!

Connie | URBAN BAKES said...

Oh my gosh! I just made a 2-tier cake with strawberries on top like this. But your pie is much prettier!

Katrina @ Warm Vanilla Sugar said...

Oh man, this tart is gorgeous!! Love it!

Pam said...

Absolutely gorgeous!!! Way to pretty to eat!

Lindsey @ American Heritage Cooking said...

Wow that is the most beautiful tart! The strawberries! The lemon zest! Stop it!

Christine de Leon said...

beautiful!

from – The Lion's Den

Ashley C. said...

Absolutely gorgeous pie! LOVE Strawberries!

Joanne said...

That is just such a beauty, Kevin!!

Jeanette | Jeanettes Healthy Living said...

You just brightened up my day with this beautiful tart Kevin! Love the fun gif too.

Norma | Allspice and Nutmeg said...

Absolutely gorgeous. Love the gif too.

Medeja said...

That strawberry decoration looks so good!

Dorothy at Belle of the Kitchen said...

This is a very pretty dessert to look at, and we enjoyed it. I do want to note, though, for those who are watching carb counts (diabetics, etc.) that the nutrition information is way off. At 8 servings (instead of 6), the carb count is around 30 per serving, and the calorie count is over 300. Note that these numbers are also using part-skim ricotta and neufchatel cheese instead of cream cheese.

Chung-Ah | Damn Delicious said...

How gorgeous is this?! It's almost TOO pretty to eat!

Gaby said...

What a gorgeous pie!

Gwen said...

Kevin this is the most beautiful pie I've ever seen! Almost too pretty to eat...... almost. :)

Erin said...

Absolutely gorgeous!

La Table De Nana said...

You have made a show stopping tart!

Jenny said...

Can't get over how completely perfect this pie is!! So gorgeous!!

Gail said...

I also would like to know whether a 9" or a 10" pie pan was used. I plan to add this to our Easter Dinner dessert table!

Kevin Lynch said...

Anonymous & Gail: It is a 9" pan. Enjoy!

Kevin Lynch said...

Sarah Morris: Yes, all purpose flour.

Matthewrmt said...

This looks absolutely fresh and delicious! Now with the pan size mystery solved (lol) I can't wait to make this!

Gail said...

Thank you for the info on the pan size!

Kevin Lynch said...

Dorothy at Belle of the Kitchen: I am glad you enjoyed it! I will look into the nutritional info. I am using an online tool and I have noticed that it does make mistakes sometimes. (Like interpreting "1 (15 ounce) can black beans, rinsed and drained" as 15 ounces of dried black beans.)

Del's cooking twist said...

I love strawberry pies but I always bake the same, or almost. Your recipe looks really amazing. I'm gonna try it very soon. Thanks for this brilliant idea!

Terry said...

I had a few problems- ie my crust (had to make twice) was crumbly but a tad sticky when patted out and my filling was kind of thin. Was it me or the stand mixer/ butter not soft/ etc? I'm not very experienced in the kitchen so any tips/tricks would help.

Kevin Lynch said...

Terry: The shortbread dough should have been crumbly when you place it into the pan but not sticky. ie. You should have been able to easily press the mixture down into the pan without it sticking to your fingers. If you find that a shortbread dough is a little sticky you can chill it in the fridge for 20 minutes or add a bit more flour. The filling was meant to be a fairly thin, 1/4 -1/2 inch, enough to hold the strawberries in without stealing the show from them.

Miranda Husek said...

Made this for our Easter lunch on Sunday & it was a HUGE hit! Absolutely perfect in every way. I will definitely make it again! I also had a problem with my shortbread dough being sticky but I think that my butter was much too soft to get the right crumb. It still turned out beautifully & I was so pleased. Thank you!

Heidi said...

This looks positively berry-licious! Gorgeous and of course, love the GIF.

mimidar said...

This is too beautiful and looks yummy! Can't wait to try! Is that fresh mint leaves you sprinkled on top along with the lemon zest?

Jennifer Arbach said...

Making this for the second time, with homemade ricotta cheese; was very well received at Easter. Very easy to make and I purchased the tart pan with removable bottom just for this. Excellent!

Kevin Lynch said...

mimidar: Yes, that is fresh mint leaves and lemon zest for garnish.

Post a Comment