1 Roll Shortcrust Pastry
1 lb - 450 g Ricotta Cheese
3 oz -75 g Sugar
1 Grated Lemon Peel
4 ½ oz - 125 g Softened Butter
2 Egg Yolks
In a bowl whisk yolks and sugar then add ricotta, butter, lemon peel and a pinch of salt and stir well.
In a floured and buttered cake pan of 11 inches diameter with parchment paper roll out shortcrust pastry then add the mixture.
Bake in preheated oven at 180°C/360°F for 40 min then sprinkle with powdered sugar.