Babbaiola pie: the Neapolitan dessert of ricotta and lemon, creamy and delicious
Babbaiola pie: the Neapolitan dessert of ricotta and lemon, creamy and delicious
How to cook Babbaiola pie: the Neapolitan dessert of ricotta and lemon, creamy and delicious:
Ingredients
For the shortcrust:
- 500g (4 cups) of All-purpose flour
- 200g (1 cup) of Butter
- 250g (1 1/4 cups) of Sugar
- 5g of Salt
- 2 Eggs
- Vanilla extract
- 8g (1/2 tbsp) of Baking powder
- Lemon (zest)
For the cream:
- 500ml (2 cups) of Milk
- 70ml (1/4 cup) of Whipping cream
- Vanilla extract
- 1 Lemon (peel)
- 50g (1/2 cup) of Cornstarch
- 2 Egg yolks
- 1 Egg
- a pinch of Salt
- 60ml (1/4 cup) of Lemon (juice)
- 30g (1/4 cup) of Butter
For the ricotta mix add to the cream:
- 300g (1 1/4 cups) of the Ricotta
- 180g (1 cup) of Sugar
- 1 Egg
- Powdered sugar
Complete recipe:
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