Ingredients
For the crust
• 2 cups (250 g) all-purpose flour
• ½ cup (100 g) sugar
• ½ cup (115 g) cold butter, cubed
• 1 large egg
• 1 tsp vanilla extract
• Pinch of salt
For the filling
• 2 cups (450 g) whole milk ricotta, well-drained
• ¾ cup (150 g) sugar
• 3 large eggs
• ½ cup (120 ml) heavy cream or milk
• Zest of 1 lemon
• 1 tsp vanilla extract
• 2 tbsp cornstarch or flour
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👩🍳 Instructions
1️⃣ Make the crust
1. In a bowl, mix flour, sugar, and salt
2. Rub in cold butter until crumbly
3. Add egg and vanilla
4. Mix just until dough forms
5. Wrap and chill 30 minutes
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2️⃣ Prepare the pan
• Preheat oven to 170°C / 340°F
• Roll dough and press into a rectangular or square pan
• Prick bottom with fork
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3️⃣ Make the filling
1. In a bowl, whisk ricotta until smooth
2. Add sugar and mix well
3. Add eggs one at a time
4. Stir in cream, vanilla, lemon zest
5. Mix in cornstarch
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4️⃣ Assemble
• Pour filling over crust
• Smooth the top
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5️⃣ Bake
• Bake 50–60 minutes
• Center should be just set, not jiggly
• Top stays pale (Italian style!)
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6️⃣ Cool & chill
• Cool completely
• Refrigerate at least 4 hours (overnight is best)
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🍰 Result
✔ Ultra-creamy
✔ Light, not dense
✔ Gently sweet
✔ True Italian texture