| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pie | 10 | Servings | |
INGREDIENTS
| 3 | lb | Ricotta; drained |
| 2 | c | Sugar |
| 1/2 | c | Flour; sifted |
| Graham cracker crumbs | ||
| 8 | Egg yolks | |
| 1 | Lemon; grated rind of | |
| 1 | ts | Vanilla |
| 1/2 | c | Cream (optional); whipped |
| 8 | Egg whites |
INSTRUCTIONS
From: [email protected] Date: Sun, 25 Feb 1996 00:00:24 GMT Beat ricotta until smooth, gradually add 1-1/2 cups sugar and egg yolks, beating after each addition. Beat in flour, lemon rind and vanilla. Beat egg whites with 1/2 cup sugar. Fold whipped cream and egg whites into ricotta mixture and turn into a 12" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. Bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. Turn off heat and allow to cool in oven with door closed. Freezes well. Dust with powdered sugar when served. [email protected] MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #56 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”