Prepare the pastry by mixing the sugar with the lemon zest in a bowl.
Add the egg, melted butter, and sifted dry ingredients.
Transfer the pastry to a baking tray lined with parchment paper, leveling it out.
Prepare the cream by mixing the ricotta with the sugar, egg, lemon juice, and cornstarch.
Pour the cream over the base and bake in the oven at 170° for about 40-45 minutes.
Once cooled, sprinkle with plenty of powdered sugar.
Recommended pie pan: 20 cm in diameter.
Italy, Lazio
| Energy (kcal) | 237.01 |
| Carbohydrates (g) | 26.71 |
| of which Sugars (g) | 16.25 |
| Fat (g) | 12.11 |
| of which Saturates (g) | 6.77 |
| Protein (g) | 6.34 |
| Fiber (g) | 1.29 |
| Sale (g) | 0.1 |
