Recipe courtesy of David Rocco
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Total:
1 hr 15 min
Prep:
25 min
Inactive:
30 min
Cook:
20 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Pastry: 
Filling:

Directions

For the pastry: Sift together the flour and sugar in a mixing bowl. Combine the butter, egg yolks, whole egg and lemon zest in a separate bowl. Mix the wet ingredients into the dry ingredients, and then knead into a dough. Let rest 30 minutes. Preheat the oven to 350 degrees F. 

For the filling: Whip the egg whites with 1/2 of the sugar to stiff peaks in a mixing bowl. Whip the remaining sugar, ricotta and lemon zest together in a separate bowl, and then gently fold into the egg whites. 

 

Roll out the pastry and fit into a pie plate. Spread the ricotta filling into the crust, sealing with more pastry as you would a pie. Bake 15 to 20 minutes.

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