Lemon Ricotta Recipe
Make Lemon Ricotta Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lemon Ricotta Spread
To Serve (suggestions)
Method
Lemon Ricotta Spread
- 1
Drain (if needed)
If your ricotta seems very wet, place it in a fine-mesh sieve lined with a paper towel or cheesecloth over a bowl for 15–30 minutes to remove excess whey. This yields a thicker, creamier spread.
- 2
Zest and juice
Finely zest one lemon until you have about 1 tablespoon of zest. Cut the lemon and squeeze out 1 tablespoon of fresh lemon juice, removing any seeds.
- 3
Combine ingredients
In a medium bowl, add 1 cup drained ricotta, 1 tablespoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon extra-virgin olive oil, and 2 teaspoons honey. Stir with a rubber spatula or whisk until smooth and homogenous.
- 4
Season and adjust
Fold in 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add up to 1/2 teaspoon more salt or an additional 1/2–1 teaspoon honey if you prefer sweeter, or a little more lemon juice if you want brighter acidity.
- 5
Optional savory finish
If using, stir in 2 tablespoons grated Parmigiano-Reggiano for a savory, umami lift. Alternatively, reserve the cheese to grate over finished crostini.
- 6
Chill or rest
For best flavor, cover and refrigerate the spread for at least 30 minutes to let the flavors meld. It can be served immediately if short on time.
To Serve
- 7
Toast baguette slices or crostini until golden: preheat oven to 375°F (190°C). Arrange 12 slices on a baking sheet, brush lightly with olive oil, and bake 6–8 minutes, flipping once, until crisp and golden.
- 8
Assemble: Spoon about 1 to 2 tablespoons of lemon ricotta onto each toasted slice. Smooth gently with the back of the spoon.
- 9
Garnish: Sprinkle chopped fresh herbs (about 2 tablespoons total) over the spreads, add a light drizzle (about 1 teaspoon total) of extra-virgin olive oil, and finish with a small pinch of crushed red pepper flakes if desired. Serve with lemon wedges on the side for extra brightness.
- 10
Storage: Store leftover lemon ricotta in an airtight container in the refrigerator for up to 3 days. Stir before serving; if it firms up, thin with a teaspoon of milk or olive oil to reach spreading consistency.