Prepare the shortcrust pastry by mixing the sugar with the lemon zest in a bowl.
Add the egg, the melted butter and the sifted dry ingredients.
Transfer the shortcrust pastry to a baking tray lined with parchment paper and level it out.
Prepare the cream by mixing the ricotta with the sugar, the egg, the lemon juice and the cornstarch.
Pour the cream over the base and bake in the oven at 170° for about 40-45 minutes.
Once cooled, dust with plenty of icing sugar.
Recommended cake tin: 20 cm in diameter.
Italia, Lazio
| Energy (kcal) | 232.04 |
| Carbohydrates (g) | 27.03 |
| of which sugars (g) | 16.42 |
| Fat (g) | 11.87 |
| of which saturates (g) | 6.8 |
| Protein (g) | 5.61 |
| Fibre (g) | 0.73 |
| Salt (g) | 0.08 |
