Butter Cookie Crust:
1 1/2 cups flour
3/4 cup butter (1 1/2 sticks)
3 tablespoons sugar

2 tablespoons grated lemon
1 egg yolk
2 tablespoons water

In a food processor, beat together flour, butter and sugar until mixture resembles coarse meal. Pulse in the grated lemon only until blended. Beat together egg yolk and water and add, all at once, pulsing only until blended and dough holds together. Add a few drops of water, if necessary, to make a soft dough.

Pat dough on the bottom and 1-inch up the sides of a greased and parchment paper-lined 10-inch springform pan. Bake at 350° for 20 minutes or until crust is just beginning to take on color.

Spread Ricotta Filling evenly over the crust, return pie to oven and continue baking for 35 to 40 minutes, or until filling is set and lightly browned. Allow to cool in pan. Using the parchment paper to help you, slide pie onto a serving platter and cut into wedges to serve. Serves 10.

Ricotta Filling:
1 pound Ricotta cheese
1 package (8 ounces) cream cheese, at room temperature
1 cup sugar
1 tablespoon vanilla

3 eggs, at room temperature

1/2 lemon grated. (Use fruit, juice and peel. Remove any large pieces of membrane.)

Beat together first 4 ingredients until blended. Beat in eggs, 1 at a time, until blended. Beat in lemon until blended.

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