Lemon Ricotta Tart

• 6 dozen vanilla wafers
• 6 tablespoons unsalted butter, melted
• 2 cups whole milk ricotta cheese
• 2 large eggs
• 1/3 cup sugar
• 2 tablespoons finely grated lemon zest (about 2 lemons)
• 3 tablespoons fresh lemon juice (about 1 lemon)

1. Preheat oven to 375 degrees.
2. In a food processor, pulse vanilla wafers until finely ground, to yield 2 cups.
3. Transfer to a meduim bowl.
4. Add melted butter, using your hands to combine.
5. Press crumb midture into bottom and up sides of a 9-inch tart pan with a removable bottom.
6. Place pan on a baking sheet.Bake crust until lightly browned, 10-12 minues.
7. Remove from oven.
8. In a fod processor, blend ricotta, cream cheese, eggs, sugar, lemon zest, and juice until smooth.
9. Pour into crust.
10. Bake until filling is set and browned in spots, 30-35 minutes.
11. Remove from over.
12. Cool completely before serving.
13. Tart is best eated the day it is made.

vanilla wafers, unsalted butter, milk ricotta cheese, eggs, sugar, lemon zest, lemon juice

Taken from www.food.com/recipe/lemon-ricotta-tart-303029 (may not work)