Begin by creaming the softened butter with 1/2 cup sugar, a pinch of salt and a little grated lemon rind, then mix in 1 1/3 cup flour and finally 1 eg…

LIST OF INGREDIENTS:
1 C. of cow’s milk ricotta
1 1/2 C. of flour
3/4 c. + 5 TSP. of sugar
7 TBSP. of butter – 1/4 C. of cream
3 of eggs – 1 lemon – Blueberries

Begin by creaming the softened butter with 1/2 cup sugar, a pinch of salt and a little grated lemon rind, then mix in 1 1/3 cup flour and finally 1 egg.
Form this dough into a ball and partially flatten it between two sheets of parchment paper and let it cool in the refrigerator for at least 30 minutes.

Use a spoon to mix the ricotta with 1/3 cup sugar and 3 1/3 teaspoons flour, then add 2 eggs, the cream, and the juice of 1 lemon.

Roll the dough out to a thickness of 2-3 inches and cut out a disk to line a Springform cake pan (7 inches across) and form a border at least 1 1/2 inches tall.

Pour the ricotta mixture into this shell, scatter a few blueberries on the surface and bake at 300Β°F – 320Β°F for about 1 hour.

Remove from the oven, and when it has cooled to merely warm, remove it from the pan, then let it cool completely and serve it in slices.

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