# What You Need:
→ Pastry
01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1 large egg
05 - 1 large egg yolk
06 - 1/4 teaspoon salt
07 - 1 teaspoon vanilla extract
08 - 2-3 tablespoons cold water
→ Ricotta Filling
09 - 2 cups whole milk ricotta cheese, well drained
10 - 3/4 cup granulated sugar
11 - 3 large eggs
12 - 1 teaspoon vanilla extract
13 - Zest of 2 lemons
14 - 1 tablespoon fresh lemon juice
15 - 2 tablespoons all-purpose flour
16 - 1/4 teaspoon salt
17 - 1/4 cup heavy cream
→ Finishing
18 - Powdered sugar for dusting
# Step-by-step guide:
01 - In a large bowl, combine flour, sugar, and salt. Add cold butter and rub between fingertips until mixture resembles coarse breadcrumbs.
02 - Mix in egg, egg yolk, and vanilla extract. Add cold water one tablespoon at a time until dough just comes together.
03 - Shape dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
04 - Preheat oven to 350°F. Grease a 9-inch pie or tart pan with butter or cooking spray.
05 - On a lightly floured surface, roll out dough to fit the pan. Gently press into bottom and sides. Trim excess dough and prick base with fork. Chill for 10 minutes.
06 - In a large bowl, whisk together drained ricotta, sugar, eggs, vanilla extract, lemon zest, lemon juice, flour, salt, and heavy cream until smooth and fully combined.
07 - Pour ricotta mixture into prepared pastry shell and smooth the top with a spatula.
08 - Bake for 55-60 minutes until filling is set and lightly golden on top. The center should retain a slight wobble when gently shaken.
09 - Cool completely on a wire rack at room temperature, then refrigerate for at least 2 hours before slicing.
10 - Dust generously with powdered sugar just before serving.
