Torta de Pascal (Easter Lemon Ricotta Pie)

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 433.7
  • Total Fat: 23.8 g
  • Cholesterol: 149.0 mg
  • Sodium: 150.0 mg
  • Total Carbs: 43.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 12.0 g

View full nutritional breakdown of Torta de Pascal (Easter Lemon Ricotta Pie) calories by ingredient
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Recipe By : lynnda
Source: Renny Darling

Original recipe calls for full fat versions.
Recipe By : lynnda
Source: Renny Darling

Original recipe calls for full fat versions.

Number of Servings: 10


    Crust Ingredients:
    1 1/2 cups flour
    3/4 cup butter (1 1/2 sticks)
    3 T. sugar
    2 T. grated lemon
    1 egg yolk
    2 T. water

    Ricotta Filling:
    1 pound ricotta cheese
    1 pkg. cream cheese, room temperature, 8 oz
    1 cup sugar
    1 T. vanilla
    3 eggs, room temperature
    1/2 lemon grated, Use fruit, juice and peel. Remove any large pieces of membrane.


Prepare crust: In food processor, beat together flour, butter and sugar until mixture resembles coarse meal. Pulse in grated lemon only until blended. Beat together egg yolk and water and add, all at once, pulsing only until blended and dough holds together. Add a few drops of water, if needed, to make a soft dough. Pat dough on bottom and 1 inch up sides of greased and parchment paper lined 10 inch springform pan. Bake at 350 for 20 minutes or until crust is just beginning to take on color.

Prepare Ricotta filling: Beat together first 4 ingredients until blended. Beat in eggs, 1 at a time, until blended. Beat in lemon until blended.

Spread ricotta filling evenly over the crust. Return pie to oven and continue baking for 35 to 40 minutes or until filling is set and lightly browned. Allow to cool in pan. Using the parchment paper to help you, slide pie onto serving platter and cut into wedges to serve.

Number of Servings: 10

Recipe submitted by SparkPeople user SHANIHIB.

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