Description
A refined custard-like pie combining creamy Greek cheese, bright lemon, and floral honey for a subtly sweet finish.
Ingredients
Scale
- 1 1/2 cups whole-milk ricotta or fresh Greek mizithra (drained well) — room temperature
- 3 large eggs — at room temperature
- 1/3 cup fine semolina or 1/3 cup all-purpose flour (sifted for a silkier set)
- 1/4 cup granulated sugar
- 1/3 cup honey, plus extra for drizzling
- Zest of 1 lemon — finely grated
- 1 tsp pure vanilla extract
- 1/4 tsp ground cinnamon (optional)
- 2 tbsp unsalted butter — melted and cooled slightly
- 1/4 cup chopped walnuts or pistachios, toasted
- A pinch of flaky sea salt for finishing
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round tart pan or springform with butter and line the base with parchment.
- Place ricotta (or mizithra) in a large bowl and whisk until smooth and silky.
- Whisk in the sugar, then add eggs one at a time, blending until each is incorporated.
- Fold in semolina or flour, lemon zest, vanilla, and cinnamon until evenly combined.
- Warm the honey slightly until fluid, then whisk into the melted butter.
- Pour the mixture into the prepared pan and smooth the top.
- Bake for 30–40 minutes, until the surface is golden and a caramelized top forms.
- Remove from the oven and let cool at room temperature for 30 minutes, then chill for at least 1 hour.
- Just before serving, gently warm a little extra honey and brush it on the surface for a glossy finish.
Notes
Use room-temperature ingredients for a smooth batter and even bake. Toast nuts until fragrant but not burnt.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 80mg