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.
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
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.