8 ounces white flour
4 ounces butter
1 ounce confectioner's sugar
1 teaspoon grated lemon rind
1 egg, beaten
Strain ricotta in a sieve over a bowl while preparing crust.
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
crust by sifting flour into a bowl, rub in butter to resemble fine
bread crumbs, add sugar and lemon rind.
Add egg to bind.
out pastry and line base and sides of a 10 inch loose bottomed
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.
pastry lined tin and bake at 350 degrees Fahrenheit for about 1
hour, 10 minutes until golden.
Cool completely before serving.