2 cups flour
6 tbs. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 cup butter
1/4 cup milk
1 tbs. lemon zest
1 & 1/2 lbs. ricotta cheese
5 large eggs separated
3/4 cup sugar
1 tsp. lemon juice
1/2 tsp. lemon zest
1/2 tsp. vanilla extract
Preheat oven to 350 degrees. Allow ricotta cheese to warm to room
Combine flour, sugar, baking powder, salt. Using a pastry blender cut in
butter, blend until mixture resembles resembles crumbs. Gently beat the milk
and egg and add to dry ingredients, working until a dough ball forms. Do
not knead. Flour your work surface and roll out dough to fit a greased 9
or 10 pie plate. Prick the bottom of the shell gently with a fork.
Beat the ricotta, egg yolks, sugar. Add lemon juice, zest and vanilla. Beat
egg whites until stiff, and then fold into ricotta mixture. Pour into pie
shell and bake 45 minutes or until set. Cool, refrigerate and serve.
Additions: 1 can crushed pineapple, well drained (squeeze out juice). Fold
into ricotta mixture before egg whites.