David Rocco’s Crostata Di Ricotta

In a mixing bowl, sift together flour and sugar. In a separate bowl, combine butter, whole egg, egg yolks, and lemon zest. Mix wet ingredients into dry ingredients and knead into a dough. Let rest for 30 minutes.

In a mixing bowl, whip egg whites and half of the sugar to stiff peaks. In a separate bowl, whip ricotta, remaining sugar, and lemon zest together. Gently fold ricotta mixture into egg whites. Roll out pastry and place into pie plate. Fill the plate with the ricotta filling and seal with more flattened pastry as you would a pie. Bake at 350ºF for 15-20 minutes.