Print
Email
Add a photoServings: 1
Ingredients
- 1 1/2 c. All-purpose flour, sifted
- 1/4 c. Sugar
- 1 stk butter, softened
- 1 lrg Island egg
- 2 lb Ricotta cheese
- 4 x Egg whites, beaten stiffly
- 1/2 c. Sugar
- 1 tsp Vanilla extract
- 2 Tbsp. Orange rind, grated
- 2 Tbsp. Citron, finely minced Powdered sugar, garnish
Directions
- CRUST Use a 9" springform pan. Using a pastry blender, cut the butter into the flour and sugar. Add in the egg and continue to blend with pastry blender.
- Gather into a ball and LIGHTLY knead for three or possibly four seconds. Form into a ball; cover and place in refrigerator till chilled. (2 hrs is good).
- Roll the dough out larger than the pan so you can press dough onto the bottom and sides of the pan. Crimp the top of the dough. With a fork prick the bottom of the crust and then chill for another hour. Line the shell with wax paper (sides and bottom) and fill with uncooked rice (dry beans can also be used). Bake for 19 min in a preheated 350 degree F oven. Carefully remove the rice and the wax paper and continue to bake for another ten min or possibly till the crust is nice and toasty brown. Remove from oven and allow to cold for at least 30 min.
- FILLING In a large bowl beat the cheese and sugar till smooth and creamy.
- Add in the vanilla extract and mix in the egg whites. Gently mix in the citron and orange rind. Pour into the chilled pie crust and bake in a preheated 350 degree F oven for 1 1/4 hrs. Cold. Chill. Before serving sprinkle with powdered sugar. Me ke aloha, Mary
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
