Name: Baked Lemon Ricotta Budino Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 15 ounces whole milk ricotta cheese, drained; 3 large eggs, room temperature; 1/3 cup wildflower honey; 1/4 cup granulated sugar; 1 tablespoon fresh lemon zest; 1 tablespoon fresh lemon juice; 1 teaspoon pure vanilla extract; 2 tablespoons all-purpose flour; 1/4 teaspoon salt; Powdered sugar, for dusting

This baked lemon ricotta budino recipe is ready in under an hour and makes a creamy, comforting Italian dessert. Infused with fresh lemon zest and sweetened with wildflower honey, it has a delicate texture similar to a light crustless cheesecake. Serve it warm or chilled with a dust of powdered sugar for the ultimate homestyle treat.

Instructions

0/7

Preheat your oven to 350°F (175°C) and grease six 6-ounce ramekins with butter, then arrange them on a rimmed baking sheet.

In a large bowl, whisk together the drained ricotta, eggs, honey, granulated sugar, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and uniform.

Sift the all-purpose flour and salt over the ricotta mixture, then gently fold them in with a spatula just until combined.

Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.

Bake for 35 to 40 minutes, or until the edges are lightly golden and the centers are set but still have a slight, gentle jiggle.

Remove from the oven and transfer the ramekins to a wire rack to cool for 10 minutes, allowing the puddings to deflate slightly and settle.

Dust the tops generously with powdered sugar and serve warm, or chill in the refrigerator for 2 hours before serving.