1/2 c. sugar
7 tbsp. butter, softened
1 egg & 1 egg yolk
Pinch of salt
Pinch of grated lemon peel

FILLING:

1 lb. ricotta cheese
1 c. sugar
3 eggs
1 1/2 c. cooked rice
1 lb. can crushed pineapple, well drained
1/2 c. milk
1/2 tsp. grated lemon peel

Mix flour and sugar together. Cut in butter. Add salt, lemon peel, egg and egg yolk and mix to form a soft dough. With floured hands, press half the dough evenly into a 9 inch square pan. Mix cheese, sugar, eggs and rice. Stir in the milk and lemon peel. Pour filling into dough-lined pan. Form a lattice top with the remaining dough. Bake in a 350 degree oven for 45 minutes. Cool. Best served at room temperature but leftovers must be refrigerated.

Serves 10.