Ingredients
For pastry crust
1/2 cup cake flour
1/4 teaspoon salt
1/2 cup butter
1 teaspoon baking powder
1/2 cup sugar
1 egg, beaten slightly
For filling
1 1/2 lbs ricotta cheese
1 1/2 cups sugar
5 egg yolks
1/4 cup flour
1/4 teaspoon nutmeg
2 tablespoons butter, melted
rind of 1 lemon, grated
juice of 1 lemon
5 egg whites, beaten stiff
2 tablespoons cream
Directions
For crust:
Combine flour, salt, baking powder, sugar, butter, using egg for liquid.
Handle like pie crust.
Line a 5-inch deep torte pan with crust.
For filling:
Sieve ricotta twice, add sugar, egg yolks, flour, nutmeg, butter, lemon rind and juice; mix well, and fold in egg whites and cream.
Pour mixture into crust, bake 5 minutes in a hot oven (425 degrees F) and reduce heat to moderate (350 degrees F.)
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi. |
