Lemon Ricotta Pie

• 1-9 prepared graham cracker pie crust, baked
• 2 7 g pkg. unflavoured gelatin powder
• 1/2 cup (50) boiling water
• 1/2 cup (125) fresh lemon juice
• 2 tsp. (10) lemon zest, grated
• 1 tub (475 g) Tre Stelle Ricotta Cheese Extra Smooth
• 1 cup (250) icing sugar
• 2 cups (500) whipping cream, whipped

1. In a small bowl add gelatin and boiling water; stir to dissolve.
2. Add lemon juice and lemon zest; set aside.
3. In a large bowl combine ricotta and icing sugar and beat until smooth.
4. Fold in whipped cream and lemon-gelatin mixture.
5. Spoon onto baked crust and refrigerate overnight or 2 hours before serving.
6. Makes 1 9 pie

graham cracker pie crust, unflavoured gelatin powder, boiling water, lemon juice, lemon zest, ricotta cheese, icing sugar, whipping cream

Taken from www.foodgeeks.com/recipes/22145 (may not work)