Ricotta Pie With Lemon And Almonds

• 4 eggs
• 1/2 cup butter soft
• 1 1/3 cups granulated sugar
• 1 lemon zest
• 1 2/3 cups almond powder, quite fine
• 1 1/4 cups ricotta
• 2/3 cup sliced almond
• powdered sugar

1. Preheat oven to 160 degrees Celsius.
2. Separate egg whites from yolks.
3. In mixer bowl, place the softened butter, 165 grams of sugar, and the lemon zest. Mix for 8-10 minutes.
4. Add the egg yolks and continue to mix for 2 minutes.
5. Stir in the almond powder.
6. Add the ricotta and mix.
7. Beat the egg whites. When they start to foam, gradually add 105 grams of granulated sugar. Keep beating until stiff.
8. Incorporate the egg whites to the other preparation, gently lifting with a spatula.
9. Pour into a silicone mold or one lined with parchment paper.
10. Sprinkle the surface of the pie with sliced almonds.
11. Cook for 45 minutes.
12. Let it cool completely before unmolding. Sprinkle with powdered sugar.

eggs, butter, sugar, lemon zest, almond powder, ricotta, almond, powdered sugar

Taken from www.yummly.com/recipe/Ricotta-Pie-with-Lemon-and-Almonds-781915 (may not work)