Baked Lemon Custard with Ricotta
This easy Baked Lemon Custard dessert is made with creamy ricotta, a delicious comfort dessert served with a spoonful of cherry compote on top. Add a dollop of whipped cream for a dreamy, amazing, anytime dessert. For a more lemony flavor, add lemon curd.
This Baked Lemon Custard is a cross between a quiche and a soufflé, and isn’t your usual old-fashioned baked lemon custard. This recipe has a creamy ricotta, baked to perfection, served with a sweet compote over the baked dessert.
Baked Lemon Custard with Ricotta
I love this recipe for any time of year, because of the simple ingredients you can keep on hand. An easy rustic dessert, you can serve it for breakfast or an rustic dessert.
Read more: Baked Lemon Custard with Ricotta
My memories of baked custard go back to my childhood. Mom would pop a custard into the oven almost every week, probably because it was so easy to make. I vividly remember custard (which I wasn’t a huge fan of), and eating a lot of tapioca pudding.
It’s made without the pie shell (not to mention completely gluten-free), so it’s a great recipe to make for last-minute company! And it’s delicious served with this Summer Cherry Compote Recipe or this Frozen Mixed Berry Compote!
Why I love this recipe
- It isn’t too sweet or heavy, just rich, creamy, lemony, vanilla-ey, and savory. Yum!
- An elegant dessert to serve for dinner or breakfast.
- You can use any flavor of compote, like cherry, blueberry, or stawberry.
- A quick whisk of the ingredients, and pour into a pan or individual servings.
Gather these ingredients
- Unsalted butter
- Whole milk ricotta cheese, drained overnight
- Honey
- Lemon zest
- Vanilla
- Eggs
- Berry or cherry compote to top
- Fresh whipped cream
How do you make Baked Lemon Custard?
- Heat the oven to 400°.
- Lightly grease six ramekins with unsalted butter and place on a baking sheet.
- Gently whisk ricotta, honey, zest, egg, and yolk in a bowl until smooth. Divide ricotta custard between the ramekins and smooth the tops with a spoon if needed. Bake until lightly fluffed and slightly golden on the top sides; 30-35 minutes. Remove from oven and let cool slightly.
- Serve warm with a fruit compote and whipped cream.
Tips and substitutions:
- Make with any flavor of compote.
- Instead of compote, use lemon curd for a more lemon-y flavor.
- Serve with vanilla ice cream.
How do you serve Lemon Ricotta Custard?
Drizzle the Lemon Ricotta Custard with honey, and dried fruits. So good! You can prepare it like I did this Summer Fruit Baked Brie Recipe.
I love this recipe for dessert, with something sweet on top, but you can also think savory! It’s almost like a panna cotta recipe, one that you can serve savory as well as sweet.
Or, serve with pita chips or veggie crudités.
More lemon ricotta recipes to try:
Get the Recipe:
Baked Lemon Custard with ricotta
Ingredients
- Unsalted butter, for greasing
- 3 cups whole milk ricotta cheese, drained overnight
- 6 Tbsp. honey
- 2 tsp. lemon zest
- 1 ½ tsp. vanilla
- 2 eggs, plus 1 yolk
- Berry or cherry compote to top
- Fresh whipped cream
Instructions
- Heat the oven to 400°.
- Lightly grease six ramekins with unsalted butter and place on a baking sheet.
- Gently whisk ricotta, honey, zest, egg, and yolk in a bowl until smooth. Divide ricotta custard between the ramekins and smooth the tops with a spoon if needed.
- Bake until lightly fluffed and slightly golden on the top sides; 30-35 minutes. Remove from oven and let cool slightly.
- Serve warm with a fruit compote and whipped cream.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Thanks Sandy! for Baked Lemon Ricotta Custard recipe.
Its looks yummy.Thanks for sharing.
Yum!! I have always thought custards were pure old fashioned comfort food. I’ve never made a ricotta custard. I want to make it this weekend! I’ll serve it with my hot blueberry sauce. Do you think a 9×13 pan would be suitable for a double recipe? Thanks Sandy!