[cooked-sharing]
Ingredients
Pie Shell
2 cups Flour
½ tsp Salt
1 cup Shortening
2 Egg yolks, beaten
13 tsp Cold water
Filling
1 cup Sugar
4 Eggs
1 ½ lbs Ricotta (drained over cheesecloth or in a mesh strainer)
¼ cup Flour
2 tsp Grated lemon, peel
3 tsp Vanilla
⅛ tsp Salt
Powdered Sugar (for top of pie)
Directions
1
Beat 4 eggs until foamy and thick.
2
Add 1 cup of sugar.
3
Mix together ricotta, flour, lemon peel, vanilla and salt.
4
Stir egg/sugar mixture into ricotta mixture and beat until smooth.
5
Pour into pie crust and bake at 350 degrees for 50-60 minutes, until firm.
60 Minutes
6
Sprinkle powdered sugar on top
Ingredients
Pie Shell
2 cups Flour
½ tsp Salt
1 cup Shortening
2 Egg yolks, beaten
13 tsp Cold water
Filling
1 cup Sugar
4 Eggs
1 ½ lbs Ricotta (drained over cheesecloth or in a mesh strainer)
¼ cup Flour
2 tsp Grated lemon, peel
3 tsp Vanilla
⅛ tsp Salt
Powdered Sugar (for top of pie)
Directions
1
Beat 4 eggs until foamy and thick.
2
Add 1 cup of sugar.
3
Mix together ricotta, flour, lemon peel, vanilla and salt.
4
Stir egg/sugar mixture into ricotta mixture and beat until smooth.
5
Pour into pie crust and bake at 350 degrees for 50-60 minutes, until firm.
60 Minutes
6
Sprinkle powdered sugar on top