# What You 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 - 2-3 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 mixing bowl, combine flour, sugar, and salt. Add cold cubed butter and work it in with your fingertips until the mixture resembles coarse breadcrumbs.
02 - Mix in the whole egg, egg yolk, and vanilla extract. Gradually add cold water one tablespoon at a time, mixing gently until the dough just comes together without overworking.
03 - Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax.
04 - Preheat the oven to 350°F. Lightly grease a 9-inch pie or tart pan with butter or cooking spray.
05 - On a lightly floured work surface, roll out the chilled dough to approximately 1/8-inch thickness. Transfer to the prepared pan, gently pressing into the bottom and sides. Trim excess dough from the edges and prick the base with a fork. Refrigerate for 10 minutes.
06 - In a large bowl, whisk together the drained ricotta cheese, sugar, eggs, vanilla extract, lemon zest, lemon juice, flour, salt, and heavy cream until the mixture is smooth and well combined.
07 - Pour the ricotta filling into the prepared pastry shell, using a spatula to smooth the top evenly.
08 - Bake for 55-60 minutes until the filling is set and lightly golden. The center should show only a slight wobble when gently shaken; do not overbake.
09 - Remove from the oven and allow the pie to cool completely on a wire rack to room temperature, approximately 1-2 hours.
10 - Transfer the cooled pie to the refrigerator and chill for at least 2 hours before slicing. Dust generously with powdered sugar immediately before serving.
