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|By :Coco Morante|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Heavy Cream, Lemon, Ricotta|
|Prep Time||20 minutes|
|Cook Time||35 minutes|
|Passive Time||6 hours chilling|
For the Crust
For the Filling
Dont have a 7” pan. Can I use two smaller ones stacked?
Do you all the lemon or only the zest?
Very sweet, couldnt taste the lemon, not creamy. Big dissappointment.
Used juice and zest. I used 6 inch by 3 inch pan
Made this 3 times. Excellent. Flavour varies depending on the lemons.
I just used the crust part of this recipe, combined with another recipe for the filling. The crust was really good!
Thank you! You should try this silicone trivet with heat-resistant handles. it’s much better than the metal trivet that came with the instant pot. I got it on Amazon: https://amzn.to/35LvU9n
This recipe looks very good but the instructions are somewhat confusing. How big is a graham cracker sheet? Also for the filling, it says 1 Meyer lemon zested. What do you put in the recipe? The juice of the lemon? The zest?
Thank you very much for the recipe! For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K