Crostata di Ricotta

TOTAL TIME: 1 hr 15 min
Prep: 25 min
Inactive Prep: 30 min
Cook: 20 min
 
YIELD: 8 to 10 servings
LEVEL: Easy

ingredients

PASTRY:
  • 3 egg yolks
  • 1 whole egg
  • Zest of 1 lemon
FILLING:
  • 3 egg whites
  • 8 3/4 ounces/250 g sugar
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Directions

For the pastry: Sift together the flour, baking powder 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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