Ingredients: Crust: 8 ounces white flour 4 ounces butter 1 ounce confectioner's sugar 1 teaspoon grated lemon rind 1 egg, beaten Filling: 1 1/2 pounds Ricotta cheese 4 eggs, separated 1/4 pint Double Devon cream 3 teaspoons corn starch 1/2 teaspoon vanilla extract 1 tablespoon lemon juice 2 teaspoons grated lemon rind Directions: Strain ricotta in a sieve over a bowl while preparing crust. Make crust by sifting flour into a bowl, rub in butter to resemble fine bread crumbs, add sugar and lemon rind. Add egg to bind. Roll out pastry and line base and sides of a 10 inch loose bottomed cake tin. For the filling, mix strained ricotta in a bowl with egg yolks, Double Devon Cream, sugar, corn starch, vanilla extract, lemon juice and rind. Beat well until blended. In a large bowl whisk egg whites until stiff and fold in ricotta mixture. Pour into pastry lined tin and bake at 350 degrees Fahrenheit for about 1 hour, 10 minutes until golden. Cool completely before serving.