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1
---------Tomake the filling--------.
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2
In a saucepan (stainless steel) whisk two eggs and 1/4 cup sugar until well blended.
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3
Add the flour a little at a time.
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4
Gradually add the milk and whisk well.
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5
Place sauce pan over medium heat and whisk constantly for about 6 minutes or until thickened enough to coat the back of a wooden spoon.
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6
Place the filling aside covered with a sheet of buttered wax paper.
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7
In another bowl beat the Riccota with the remaining sugar and egg yolk until very smooth.
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8
Fold in the Lemon zest.
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9
Add the cooled filling blend well and set aside.
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10
------Doughcrust----------.
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11
In a food processor, combine the flour and cornstarch.
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12
Add the remaining dough ingredients and mix until a soft ball begins to form.
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13
Knead the dough for a short time on a floured surface and divide in two.
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14
Wrap one half of the dough securely and freeze it for future use.
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15
Lightly grease an 11-inch tart pan with removable sides.
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16
Roll out one half and place in the prepared tart pan.
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17
Pour the filling into the pie shell and smooth the top.
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18
Bake in 375F degrees oven for 45-50 minutes or until a knife comes out clean.
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19
Remove tart to cooling rack.
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20
Remove sides from pan.
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21
Cut into wedges to serve.
