0.0 – 0 reviews • Pastry Recipes
| Level: |
Easy |
| Total: |
1 hr 15 min |
| Prep: |
25 min |
| Inactive: |
30 min |
| Cook: |
20 min |
| Yield: |
8 to 10 servings |
Ingredients
- 1 pound 1 1/2 ounces/500 g all-purpose flour
- 7 ounces/200 g sugar
- 7 ounces/200 g unsalted butter
- Zest of 1 lemon
- 3 egg yolks
- 1 whole egg
- 3 egg whites
- 8 3/4 ounces/250 g sugar
- Scant 2 pounds/900 g fresh ricotta cheese
Instructions
- For the pastry: Sift together the flour 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.
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
678 |
| Total Fat |
30 g |
| Saturated Fat |
18 g |
| Carbohydrates |
86 g |
| Dietary Fiber |
2 g |
| Sugar |
45 g |
| Protein |
18 g |
| Cholesterol |
149 mg |
| Sodium |
101 mg |