Wednesday, September 17, 2008

Lemon Ricotta Pie

I first met Claudia, as a client, at the frame shop. We became fast friends. Embracing her Italian roots flourished an amazing style in fashion and food and she randomly drops by with goodies that I truly enjoy. This is just one of them.


¾ tub of Ricotta cheese
1 block cream cheese
¼ cup sour cream
3 eggs
¾ cup sugar
1 tablespoon vanilla
Rind of 1 lemon

Preheat oven to 350◦.

Combine ricotta, cream cheese and sour cream. Beat the eggs and add to mixture. Add sugar, vanilla and lemon rind.

Fill cruets 2/3 full. Bake for 40 minutes.

Makes 6 servings.

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