Italian Ricotta Pie
plate cup


2 cups flour
6 tbs. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 cup butter
1/4 cup milk
1 egg
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 temperature.

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.

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