Summary

Ingredients

• 1 dough (shortcrust pastry), sufficient for the base, edge and top
• 450 g ricotta
• 300 g suar
• 3 large lemon (s), untreated
• 3 egg (s)
• 1 pinch (s) salt

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Instructions

1. Mix the ricotta with the eggs, sugar, salt and the grated zest of the lemons well.
2. Line a tart pan with batter, add the filling and cover with the remaining shortcrust pastry. Press firmly on the edge.
3. Bake at 180 ° C in a preheated oven for about an hour.
4. Serve chilled, but this simple, delicious cake will keep for several days without any problems.
5. A perfect dessert after a Caprese meal - thanks to the cook Roberta from Le Grottelle for this recipe.