Lemon ricotta pie

Name: lemon ricotta pie
Cook time: 25 min
Total time: 90 min
Yield: 12
Ingredients: 3 lemons cleaned up; 125 g raisins; 250 ml strong, warm tea (Earl Gray); 6 Eggs; 2 Trays ricotta fresh cheese, a 250 g; 125 ml cooking cream; 2 el cornstarch sifted; 125 g sugar; 150 ml limoncello (lemon liqueur, liquor); butter (to grease)

A tasty recipe. The dessert contains the following ingredients: lemons (scented), raisins, strong, warm tea (Earl Gray), eggs, ricotta (fresh cheese, a 250 g), cooking cream, cornstarch (sifted), sugar, limoncello (lemon liqueur, liquor) and butter (to grease).

Ingredients

Kitchen Stuff

? spring form (Ø approx. 24 cm), greased and coated with baking paper

Directions

Grate the yellow skin of the lemons.
Soak the raisins in the tea for 10 minutes.
Split the eggs into 2 bowls.
No egg yolk or other fat may get into the egg white, otherwise the proteins will not become stiff! Stir in the ricotta, egg yolks, cream, cornstarch, sugar and lemon zest.
Preheat the oven to 180 ° C.
Beat the proteins to stiff peaks.
Drain the raisins and scoop them through the ricotta mixture.
Spatulate the protein.
Scoop the whole into the spring form and bake the cake for 40 minutes in the oven.
Take the cake out, cover it with aluminum foil and bake for another 20-25 minutes.
Check whether the baking is cooked and firm, by piercing it with a skewer, it should be clean.
If the stick is still moist, bake the cake for another 10 minutes.
Then let it cool down and remove the spring form.
Pour the liqueur over the cake just before serving.
Delicious with vanilla or lemon ice cream..