Ingredients

Pasta Frolla

• 2 cups (250 g) flour
• 1/2 cup (100 g) sugar
• 1/2 tsp salt
• 1 tsp lemon zest
• 10 tbsp (140 g) cold butter, cubed
• 1 large egg + 1 yolk
• 1 tsp vanilla

Ricotta Filling

• 1 3/4 lb (800 g) ricotta, drained
• 3/4 cup (150 g) sugar
• 3 large eggs
• 2 tsp vanilla
• 1 tbsp lemon zest + 1 tbsp juice
• 2 tbsp cornstarch (or 3 tbsp flour)
• 1/2 cup (120 ml) heavy cream or milk
• Pinch of salt

Directions

1. Heat oven to 350°F / 175°C. Line and butter an 8–9″ square (or 9″ round springform) pan.
2. Make the crust: mix dry ingredients + zest, cut in butter, add egg/yolk & vanilla, press two-thirds into pan and up sides. Chill 15 min; bake 10 min.
3. Blend filling ingredients until smooth and silky. Pour into crust.
4. Bake 40–50 min until edges set and center has a gentle wobble. Tent if browning too quickly.
5. Cool 1 hour, then chill at least 4 hours or overnight. Dust with powdered sugar, slice, and enjoy!

Tips from Nonna 🇮🇹

• Drain ricotta: wrap in paper towels/cheesecloth 30–60 min for a silkier texture.
• Flavor twists: add orange zest, a splash of amaretto, or fold in mini chocolate chips.
• Square look: use a square springform or a high-rim tart pan to mimic the photo.

Keeps 4–5 days chilled; freezes well up to 1 month (wrap tightly).