3/4 c. all-purpose flour
3 tbsp. sugar
1 1/2 tsp. grated lemon peel
6 tbsp. butter
1 slightly beaten egg yolk
1/4 tsp. vanilla
3 c. Ricotta cheese
3 egg yolks
1/2 c. sugar
2 tbsp. all-purpose flour
1 tsp. grated orange peel
1/3 c. raisins (optional)
3 egg whites

For crust: Stir together 3/4 cup flour, 3 tablespoons sugar, and 1/2 teaspoon of the lemon peel. Cut in butter until crumbly. Stir in 1 egg yolk and vanilla. Pat 1/3 of the dough onto the bottom of an 8 or 9 inch spring-form pan (sides removed). Bake in 400 degree oven for about 7 minutes or until golden; cool. Butter sides of pan; attach to bottom. Pat remaining dough onto sides of pan to height of 1 1/2 inches.

Combine Ricotta, 3 egg yolks, 1/2 cup sugar, 2 tablespoons flour, orange peel, and remaining lemon peel; beat until creamy. Stir in raisins. Beat egg whites until soft peaks form; fold into cheese mixture. Turn into pan. Bake in 350 degree oven for 45 to 55 minutes or until knife inserted off center comes out clean. Cool; remove sides. Makes 8 to 10 servings.