Beat the eggs, sugar, lemon zest, and vanilla together in a mixing bowl until light colored and fluffy, about 10 minutes. Pour in the milk and cream; continue beating to make a smooth mixture. Stir in the ricotta cheese and cherries until evenly blended. Pour into the pie shells.
Bake in preheated oven for 10 minutes. Reduce heat to 165 degrees C (325 degrees F), and bake until set, about 50 minutes more. Cool on racks. When pies are completely cool, dust with icing sugar, and decorate by placing 1 whole cherry in the center of each pie.
Excellent! Perfect clone of my ex-MIL's recipe and I didn't have to ask her for it! Light, sweet and citrusy. Used my own candied orange and lemon peels. It generously filled 2 pre-made pie shells. I've been looking for this recipe for years. Thank you Linda!
27 Mar 2016
(Review from Allrecipes US | Canada)