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Lemon ricotta slice

A recipe from the Good Food collection.


Lemon ricotta slice
Lemon ricotta slice
220 g (1¾ cups) plain flour
1 teaspoon baking powder
180 g unsalted butter, melted
210 g (1 cup) caster sugar
4 eggs
350 g (1⅓ cups) ricotta cheese
200 ml (¾ cup) cream
2 tablespoons lemon zest
185 ml (¾ cup) lemon juice icing sugar, to dust


1. Preheat the oven to 180°C (350°F/Gas 4). Lightly grease a 20 × 30 cm baking tin and line with baking paper, hanging over the two long sides.

2. Put the flour, baking powder, butter and half of the caster sugar in a food processor and process in short bursts until the mixture comes together in a ball. Add 1 egg and process until combined.

3. Press the mixture into the tin. Bake for 15 minutes. Remove from the oven. Reduce the oven to 150°C (300°F/Gas 2).

4. Place the ricotta, cream, lemon zest and juice, the remaining sugar and remaining eggs in the cleaned food processor and combine the ingredients for 1–2 seconds. Pour onto the pastry base and bake for 25–30 minutes — the slice will still have a slight wobble at this stage. Cool slightly, then refrigerate for 2 hours to firm. Cut into pieces. Dust with icing sugar and serve.

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