- Preheat oven to 450°F. Fit piecrust into a 9-inch tart pan with removable bottom; trim edges. Prick bottom of crust with a fork. Line crust with lightly greased foil; fill with pie weights or dried beans. Bake 8 minutes. Remove weights and bake 10 minutes more. (Do not brown.) Remove from oven and let cool completely.
- In a heavy-duty mixer combine ricotta, cream cheese, sugar, lemon zest, condensed milk, lemon juice and salt until smooth. Spoon cheese mixture into piecrust. Cover and chill at least 4 hours. Top with raspberries (if desired), and serve.
View all nutritional information
Calories 276, Calories Fat 131, Total Fat 14g, Saturated Fat 6g, Cholesterol 32mg, Sodium 229mg, Carbohydrate 27g, Protein 9g
|Calories (fat) extra||47|
|Total Fat (extra)||22|
|Saturated Fat (extra)||32|
|Vitamin A (extra)||4|
|Vitamin C (extra)||8|