Ingredients
For crust
1/3 cup breadcrumbs
1 1/2 tablespoons butter
For filling
3 cups ricotta, drained
1/2 cup sugar
4 eggs, separated
2 tablespoons flour
1 tablespoon currants
2 1/2 tablespoons candied fruit
2 tablespoons dark rum
finely grated zest of 1 lemon
1/2 teaspoon vanilla extract
For dusting
Icing sugar
Directions
Chop candied fruit and currants and combine with rum in a small bowl. Set aside to soak for about for 15 minutes.
Preheat oven to 350 degrees F.
Drain ricotta.
Separate eggs.
Beat egg whites until stiff.
Beat egg yolks.
Using electric egg beater mix ricotta with egg yolks, sugar and flour.
Add grated lemon zest and blend with a spatula.
Add the candied fruit and currants to the cheese mixture and blend with a spatula.
Fold in the beaten egg whites into the cheese mixture.
Butter pie dish.
Add breadcrumbs and coat the pie dish.
Place ricotta mixture into the pie dish.
Bake in a preheated 350 F degrees oven until the cheese mixture is cooked through -- about 45 minutes.
Remove and cool.
Before serving dust with icing sugar.
Notes
Photo: Mary Melfi | 
