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Crust:
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1. Have on hand a 9-inch glass pie pan.
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2. Combine the flour, sugar, baking powder, and salt.
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3. Add the butter to the dry ingredients and mix until it resembles coarse ground cornmeal. Add the egg and mix until the dough almost forms a ball.
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4. Turn the dough out onto a lightly floured board. Press the dough gently several times until it is smooth. Shape it into a disk and wrap it in foil. Refrigerate the dough for 1 hour.
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5. Remove dough from fridge and roll it out on a floured board into a 1/8-inch thick round. Lift it onto a rolling pin and ease it into the pie pan. Fold under the edges and flute the rim. Refrigerate the pie crust, while mixing up the filling.
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Filling:
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1. Preheat oven to 350 degrees.
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2. In a bowl, stir the ricotta until smooth, scraping the sides of the bowl once or twice.
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3. Add the sugar and mix well.
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4. Add the lemon rind, cinnamon, amaretto, and 1 egg. Mix well.
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5. Scrape down the bowl and add the remaining eggs, one by one, beating only until each one is mixed in.
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6. Add the chocolate if desired and mix.
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7. Pour the filling into the pie pan. Bake for 50 minutes or until the filling is set and the crust is baked through. Cool on a rack and then refrigerate until ready to serve.
