Ingredients:
For the Crust:
200g all-purpose flour
100g cold butter, cubed
50g sugar
1 egg yolk
1-2 tablespoons cold water
For the Filling:
1 cup ricotta cheese
1 cup heavy cream
1/2 cup lemon juice (about 2 lemons)
1 tablespoon lemon zest
1/2 cup sugar
1/4 cup chopped fresh basil
For Garnish:
Fresh basil leaves
Lemon zest
Instructions:
Prepare the Crust:
Preheat the oven to 180°C (350°F). In a food processor, combine flour, cold butter, and sugar. Pulse until the mixture resembles coarse crumbs.
Add egg yolk and pulse again. Gradually add cold water until the dough comes together.
Roll out the dough on a floured surface and fit it into a 23 cm (9-inch) pie dish. Bake for 15 minutes and allow to cool.
Prepare the Filling:
In a bowl, whisk together ricotta cheese, heavy cream, lemon juice, lemon zest, sugar, and chopped basil until smooth.
Pour the filling into the cooled crust and spread evenly.
Chill:
Refrigerate the pie for at least 4 hours or until set.
Garnish and Serve:
Before serving, garnish with fresh basil leaves and additional lemon zest.