Archive of BBC Food Recipes

Lemon and ricotta tart

Prep time less than 30 mins
Cook time less than 30 mins
Serves 8
Dietary Vegetarian
From Two Greedy Italians
This easy lemon tart is delicious served on its own or with roasted pears.


  1. Preheat the oven to 180C/350F/Gas 4.

  2. Roll the pastry out on a lightly floured work surface to a 3mm/â…›in thickness. Use the pastry to line a 25cm/10in pastry case. Cover with a damp cloth while you make the filling.

  3. In a large bowl, mix the ricotta, mascarpone and candied peel with 100g/3½oz of the sugar and five of the egg yolks until smooth and well combined.

  4. Whisk the egg whites in another large, clean bowl until fluffy. Whisk in the remaining sugar and continue whisking until stiff peaks form when the whisk is removed.

  5. Using a large metal spoon, fold the whites into the ricotta mixture, then pour into the pastry-lined tart tin.

  6. Beat the reserved egg yolk in a bowl. Fold in the overhanging pastry and brush with the egg yolk. Bake in the oven for 30 minutes, until the pastry is cooked through and the filling has a slight wobble in the centre.

  7. Set aside to cool for two hours, then sprinkle with lemon zest.


For the pastry

  • 1 x 400g/14oz ready-made puff pastry
  • plain flour, for dusting
  • 1 lemon, finely grated zest only

For the filling

  • 300g/10½oz ricotta cheese
  • 200g/7oz mascarpone cheese
  • 200g/7oz candied peel, roughly chopped
  • 125g/4½oz caster sugar
  • 6 free-range eggs, separated

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Lemon and ricotta tart

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