- Filling:
- 1 1/2 pounds ricotta cheese
- 6 eggs, separated
- 1/2 cup white sugar
- 1/4 teaspoon lemon juice
- 1/4 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- Crust:
- 2 cups all-purpose flour
- 6 tablespoons white sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup butter
- 1/4 cup milk
- 1 egg
- 2 tablespoons lemon zest
- To Make the Crust: Combine the flour, 6 tablespoons white sugar, baking powder, salt, and lemon zest. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk and the 1 egg. Work dough until it forms a ball. Do not knead or over work the dough. Generously flour a work surface and roll dough out to fit into a 9-inch pie plate. Place dough in a greased pie plate. Poke holes in the center with the tines of a fork. Do not prebake.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat ricotta, yolks, and sugar until lemon colored. Add lemon juice, zest, and vanilla.
- Beat whites until stiff, fold into lemon mixture. Pour mixture into the prepared shell. Do not over fill the shell, it rises slightly when baking.
- Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let pie cool then refrigerate to set; the pie will become creamy and dense. Serve cold.