# What You'll 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 to 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
# How-To Steps:
01 - In a large bowl, combine flour, sugar, and salt. Add cold cubed 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, stirring gently until dough just comes together without overworking.
03 - Shape dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes until firm.
04 - Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch pie or tart pan with butter or non-stick spray.
05 - On a lightly floured surface, roll out chilled dough to approximately 1/8-inch thickness. Transfer to prepared pan, gently press into bottom and sides, trim excess overhang, and prick base with a 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 well combined.
07 - Pour prepared ricotta filling into chilled pastry shell and smooth the surface with a spatula for even distribution.
08 - Bake for 55 to 60 minutes until filling is set with a slight wobble in the center and the top is lightly golden brown.
09 - Remove from oven and allow to cool completely on a wire rack. Transfer to refrigerator and chill for at least 2 hours before slicing.
10 - Dust generously with powdered sugar immediately before serving. Slice with a sharp knife wiped clean between cuts.
