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Rub together the flour, the yeast and the cold butter. Add the eggs, sugar and grated lemon zest. Form a dough ball and let it rest in the fridge, wrapped in cling film, for about an hour.
Heat the milk with the cream and the lemon zest; in another pan mix the eggs with the icing sugar and add the cornstarch.
Pour in the hot milk slowly and keep mixing. Cook over low heat until thickened. Remove from the heat and add the butter and lemon juice.
Transfer the cream to a bowl and stir occasionally to let it cool.
Mix the ricotta with the sugar and grated lemon zest with electric beaters until it becomes a smooth cream.
Butter and flour a 26-28 cm tin. Roll out the pastry and transfer it to the tin, prick the base with a fork.
Mix together the lemon cream and the ricotta cream, pour it onto the pastry, and cover the surface with the classic strips.
Bake in a preheated oven at 180° for 45/50 minutes, checking it. Once cooled, sprinkle the surface with icing sugar.
26-28 cm cake tin
In the refrigerator
Try it, friends, because it is really very good 💛
Italia, Campania
| Energy (kcal) | 266.86 |
| Carbohydrates (g) | 40.28 |
| of which Sugars (g) | 23.89 |
| Fat (g) | 10.6 |
| of which Saturates (g) | 6.14 |
| Protein (g) | 4.81 |
| Fiber (g) | 0.6 |
| Sale (g) | 0.04 |
