Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust

Step 1

Cream the butter, mix in the sugar, lemon zest, poppy seeds and salt followed by the flour and mix until it forms crumbs.

Step 2

Press the mixture unto a 9 inch pie/tart plate and bake in a preheated 400F/200C oven until lightly golden brown, about 15 minutes before letting it cool.

Step 3

Mix the ricotta, cream cheese, honey and lemon juice and zest until smooth.

Step 4

Spread the ricotta mixture across the bottom of the baked and cooled crust, arrange the strawberry slices on top and enjoy.