Step 1

Make the pasta frolla dough and set in fridge while preparing the filling.

Step 2

Preheat oven to 350 degrees F. Place oven rack to bottom third.

Step 3

Make filling: If your ricotta has extra water strain it (see notes)

Step 4

Start by whipping the ricotta in a stand mixer with the whisk attachment or a large mixing bowl using a hand held electric mixer. Whip as you would whipped cream- very smooth consistency.

Step 5

Then, add the sugar and mix again. Add the eggs one by one to the ricotta mixture- scraping down the sides of the bowl when needed.

Step 6

Add the almond and vanilla extract and lemon zest, mix to incorporate.

Step 7

Set aside while you roll out your dough.

Step 8

Roll out the dough to fit your pie plate (9-inch). The thickness should be about 1/8 of an inch. Carefully fold over and fit into your pie pan.

Step 9

Pour in the filling.

Step 10

Optional step: Decorate with strips of dough and brush tops of dough strips with egg wash.

Step 11

Bake for approximately 40 minutes or until the center filling is set. Place foil on the edge of crust to prevent over-browning (if needed).

Step 12

Cool completely, about 2 hours, on a wire rack and refrigerate until serving. If desired, top with freshly whipped cream. Enjoy!