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1
Make the crust.
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2
In a food processor combine the flour, butter, sugar and salt and process until mixture resembles coarse meal.
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3
With the motor running add the egg mixture and pulse just until dough is formed.
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4
Wrap in plastic wrap and chill 30 minutes.
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5
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.
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6
Chill until ready to use.
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7
Make the filling.
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8
Preheat oven to 350 degrees F. Using an electric mixer beat the egg yolks until combined.
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9
Add 1/2 cup sugar a little at a time and beat until lemon colored.
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10
Pass the ricotta through a fine sieve into a bowl.
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11
Add the ricotta, potato starch, lemon rind and vanilla to the egg mixture and beat until just combined.
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12
In another bowl with an electric mixer beat the egg whites until they form soft peaks.
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13
Add the remaining sugar a little at a time and beat until firm.
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14
Stir 1/4 of the whites into the batter and fold in the remaining whites gently but thoroughly.
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15
Pour mixture into chilled tart shell, place on a baking sheet and bake for 35 to 40 minutes or until golden brown and set.
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16
Let cool to room temperature and chill 3 hours or overnight.
