Adapted from Roxana's Home Baking
Ingredients
Tart crust
2 cups all-purpose flour
¼ cup sugar
½ cup cold diced butter
2 egg yolks
Grated zest from 1 lemon
~5 tbsp iced water
Filling
15 oz ricotta cheese
½ cup sugar
3 whole eggs
2 egg whites
Grated zest from 2 lemons
Juice from 2 lemons (1/4 cup)
Topping
Powdered sugar (optional)
Instructions
Tart Crust
In a food processor add the flour, sugar, butter, egg yolks, and lemon zest. Pulse a few times until it resembles fine crumbs
Gently add enough water to make a smooth dough (about 5 tbsp of iced water).
With your fingers press the crust on the bottom and all sides of an 11” tart pan.
Cover with plastic wrap and chill in the refrigerator for 30-40 minutes.
In the meantime, heat the oven to 350F.
Ricotta Lemon Filling
In a mixing bowl beat the ricotta and sugar until just combined.
Add the eggs and egg whites, one at a time, beating well after each addition.
Add the lemon zest and juice. Stir to combine.
Pour the filling into the chilled crust.
Bake in a preheated oven for 55 minutes or until slightly golden
Cool the tart at room temperature and sprinkle with powdered sugar before serving. Can also be served chilled.