Ingredients
For dough
3/4 cup flour
2 tablespoons sugar
1/2 teaspoon finely grated grated lemon zest
6 tablespoons butter
1 egg yolk, beaten
1/8 teaspoon vanilla
For filling
3 cups ricotta cheese
3 large egg yolks
1/2 cup sugar
2 tablespoons flour
1 teaspoon finely grated orange zest mixed in with 1/2 teaspoon sugar
1 teaspoon finely grated lemon zest mixed in with 1/2 teaspoon sugar
1/2 teaspoon vanilla
1/4 cup raisins (optional)
3 large egg whites, beaten stiff
Directions
For the dough
Mix flour, sugar and lemon zest.
Cut in butter till crumbly.
Stir in egg yolk and vanilla.
Form into a ball.
Roll out dough to about 1/8 inch thick.
Line well-greased deep pie pan.
For the filling
Combine egg yolks, sugar, flour, orange and lemon zest, and beat till creamy.
Add raisins (optional)
In a separate bowl beat egg whiles till mountain peaks form.
Fold stiff egg whites into cheese mixture.
Place the cheese mixture in the pie pan.
Bake in a pre-heated 350 F. degrees oven until center is dry -- about 45 to 55 minutes.
Remove and cool.
Keep in fridge until needed.
Notes
The recipe in this entry was adapted from the one in "Italian Cookbook" by Better Homes and Gardens (Iowa: Meredith Corporation, 1983). The book can be borrowed for free at the on-line public library, www.openlibrary.org. Photo: Mary Melfi. | 
