Preparation

1. 1

   Step 1 of 8: Rub together the flour, the yeast and the cold butter. Add the eggs, sugar and grated lemon zest. Form a dough ball and let it rest in the fridge, wrapped in cling film, for about an hour.

2. 2

   Step 2 of 8: Heat the milk with the cream and the lemon zest; in another pan mix the eggs with the icing sugar and add the cornstarch.

3. 3

   Step 3 of 8: Pour in the hot milk slowly and keep mixing. Cook over low heat until thickened. Remove from the heat and add the butter and lemon juice.

4. 4

   Step 4 of 8: Transfer the cream to a bowl and stir occasionally to let it cool.

5. 5

   Step 5 of 8: Mix the ricotta with the sugar and grated lemon zest with electric beaters until it becomes a smooth cream.

6. 6

   Step 6 of 8: Butter and flour a 26-28 cm tin. Roll out the pastry and transfer it to the tin, prick the base with a fork.