3 lb Ricotta; drained 1 Grated Rind of Lemon
2 c Sugar 1 ts Vanilla
1/2 c Flour; sifted 1/2 c Cream (optional); whipped
Graham cracker crumbs 8 Egg Whites
8 Egg Yolks
Beat ricotta until smooth, gradually add 1 1/2 cups sugar and egg
yolks, beating after each addition. Beat in flour, lemon rind and
vanilla. Beat egg whites with 1/2 cup sugar. Fold whipped cream and
egg whites into ricotta mixture and turn into a 12″ spring form pan
which has been well-buttered and sprinkled with graham cracker
crumbs. Bake in a preheated 425 degree oven for the first 10 minutes;
lower temperature to 350 degrees and bake for 1 hour. Turn off heat
and allow to cool in oven with door closed. Freezes well. Dust with
powdered sugar when served.
Yields
1 servings