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Lemon Ricotta Pudding

Updated: Nov 17, 2020

This blend of tart and naturally sweet is a classic European dessert that won’t send our pancreas into overdrive. ENJOY!

Serves 4


  • 2-3 lemons* plus additional zest if desired

  • 2 cups ricotta cheese

  • Fresh nutmeg, as much as desired

*or use a combination of lemons, limes and oranges


  • Remove rind from lemons and set aside.

  • Combine ricotta cheese and squeeze in lemon juice.

  • Cover and allow to sit for 1–4 hours in the refrigerator.

  • Spoon mixture into ring molds or bowls.

  • Garnish with lemon rind and grate with fresh nutmeg.

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