Ingredients 2 cups flour 3 eggs, beaten 4 tsp lemon peel, finely grated 2 egg yolks 125 g butter, broken into pieces 350 g ricotta cheese Pinch salt 3/4 cup sugar 1/2 cup almonds, blanched 80 g almonds, blanched and slightly crushed 1-2 tbsp powder sugar Directions 1. Sift flour, ¼ cup sugar and salt in a bowl. Make a hole in the center and add butter, 1 tsp grated lemon peel and egg yolks. Mix flour towards the center with your fingers to form dough. Wrap with plastic wrap and refrigerate for 20 minutes. 2. Beat ricotta cheese and remaining sugar. Add beaten eggs gradually while beating. Add remaining grated lemon peel and crushed almonds. 3. Heat oven to 180 C. Butter a 20 cm fluted pie pan. Roll pastry over a slightly floured surface. Line base of pan with pastry and trim the edges. 4. Pour cheese mixture over pastry. Slice remaining almonds lengthwise into 4 slices each. Sprinkle over cheese. 5. Bake for 1 hour or until surface becomes golden. Leave to cool. Remove from pan and sprinkle powdered sugar. Serve immediately or refrigerate until serving.