Made with AI
Baked Lemon Marmalade Ricotta Cups with Almond Crust
45 min 492 kcal per serving Medium
Ingredients
4 Servings
- Whole-milk ricotta cheese600 g
- Homemade lemon marmalade120 g
- Almond flour100 g
- Large eggs2 large eggs
- Granulated sugar25 g
- Unsalted butter28 g
- Pure vanilla extract1 teaspoon
- Fresh lemon juice30 ml
- Finely grated lemon zest1 teaspoon
Instructions
- 1
Preheat the oven to 175°C (350°F). Line a standard 12-cup muffin pan with paper liners.
- 2
Melt the unsalted butter and let it cool slightly. In a bowl, combine the almond flour, melted butter, and 10 g of the granulated sugar. Mix until evenly moistened and crumbly.
- 3
Divide the almond mixture among the 12 muffin cups, using about 1 tablespoon per cup. Press it firmly into an even layer on the bottom.
- 4
Bake the crusts for 7–9 minutes, until lightly golden around the edges. Remove the pan from the oven and let the crusts cool for 5 minutes. Keep the oven at 175°C (350°F).
- 5
If the ricotta is visibly watery, drain it briefly through a fine-mesh sieve. Place the ricotta in a mixing bowl and beat or whisk until smooth.
- 6
Add the remaining 15 g granulated sugar, eggs, vanilla extract, lemon juice, and lemon zest to the ricotta. Mix just until smooth and fully combined; avoid overmixing.
- 7
Fold 60 g of the lemon marmalade into the ricotta mixture, leaving a few visible streaks.
- 8
Divide the filling evenly among the prepared muffin cups. Spoon the remaining 60 g lemon marmalade over the tops and gently swirl it into the filling with a toothpick or the tip of a knife.
