Lemon Ricotta and Cherry Kugel

Name: Lemon Ricotta and Cherry Kugel
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 10
Ingredients: 4 tablespoons unsalted butter, melted, plus more for greasing baking dish; 1 (12-ounce) package wide egg noodles; 2 cups sour cream; 2 cups ricotta cheese; 3/4 cup sugar; 3 large eggs; 1 lemon, juiced and zested; 1 teaspoon pure vanilla extract; 1 1/2 cup dried cherries, divided

Print Recipe

62Made this recipe

Serves: 10-12

Prep Time: 15 minutes

Cook Time: 55 minutes

See All Reviews

About Lemon Ricotta and Cherry Kugel

Our delectable Lemon Ricotta and Cherry Kugel recipe combines sweet cherry, tangy lemon, and creamy ricotta flavors into one exceptional dish. Tender egg noodles are enveloped in a velvety custard and then baked to golden perfection. The additional dried cherries on top add a sweet crunch to offset the creamy layers beneath. A celebration of diverse flavors woven together in a timeless recipe it’s the perfect recipe for upcoming gatherings, holidays, or a comforting family dinner.

Ingredients

4 tablespoons unsalted butter, melted, plus more for greasing baking dish

1 (12-ounce) package wide egg noodles

2 cups sour cream

2 cups ricotta cheese

3/4 cup sugar

3 large eggs

1 lemon, juiced and zested

1 teaspoon pure vanilla extract

1 1/2 cup dried cherries, divided

Preparation

01Preheat oven to 375°F and grease a 9”x13” baking dish with butter. Fill large pot with water and bring to boil over high heat. Cook egg noodles according to manufacturer's directions; drain. Return egg noodles to pot and toss in melted butter.

02Whisk sour cream, ricotta, sugar, eggs, lemon juice, lemon zest and vanilla together in large bowl until smooth. Stir in cooked egg noodles and 1 cup cherries until combined.

03Pour egg noodle mixture in an even layer into prepared baking dish. Bake until the center is set and top is light golden-brown, about 40 to 55 minutes. Let cool at room temperature for about 10 to 15 minutes. Top with remaining cherries and serve.