INGREDIENTS

INSTRUCTIONS

Make the crust. In a food processor combine the flour, butter, sugar and
salt and process until mixture resembles coarse meal. With the motor
running add the egg mixture and pulse just until dough is formed. Wrap in
plastic wrap and chill 30 minutes. On a lightly floured surface roll out
the dough into a round 1/8-inch thick and fit it into a 10-inch tart pan,
pressing edge to 1/2-inch above the rim. Chill until ready to use. Preheat
oven to 350 degrees. Make the filling. Using an electric mixer beat the egg
yolks until combined. Add 1/2 cup sugar a little at a time and beat until
lemon colored. Pass the ricotta through a fine sieve into a bowl. Add the
ricotta, potato starch, lemon rind and vanilla to the egg mixture and beat
until just combined. In another bowl with an electric mixer beat the egg
whites until they form soft peaks. Add the remaining sugar a little at a
time and beat until firm. Stir 1/4 of the whites into the batter and fold
in the remaining whites gently but thoroughly. Pour mixture into chilled
tart shell, place on a baking sheet and bake for 35 to 40 minutes or until
golden brown and set. Let cool to room temperature and chill 3 hours or
overnight. This recipe yields ?? servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-1G11 broadcast 04-20-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-21-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

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