2 c. flour
1/2 tsp. salt
1 c. shortening
2 egg yolks, slightly beaten
1-2 tbsp. cold water

Sift together in a bowl the flour and salt. With pastry blender cut in shortening until pieces are size of peas. Sprinkle gradually over mixture, 1 teaspoon at a time, the egg yolks and water. Mix lightly with fork after each addition. Add only enough water to hold dough together.

Shape pastry into a ball and flatten slightly on floured board. Roll into a round about 1/8 inch thick about 1 inch larger than the over- all size of a 9 inch round layer cake pan. Place dough gently in pan. (Dough must be handled very carefully because it is rich and breaks easily.) Trim dough allowing 1/2 inch border. Pinch dough between index finger and thumb to make it stand 1/4 inch high around edge of cake pan. Set aside.

FOR FILLING:

3 c. (1 1/2 lb.) ricotta cheese
1/4 c. flour
2 tbsp. grated orange peel
2 tbsp. grated lemon peel
2 tbsp. citron (chopped fine)
1 tbsp. vanilla
1/8 tsp. salt

Combine together. 1 c. sugar

Beat the eggs until foamy. Gradually add sugar and beat until thick. Stir beaten egg mixture into ricotta mixture until blended and smooth. Pour ricotta filling into pastry. Bake at 350 degrees about 50-60 minutes, or until mixture is firm and pastry is golden brown. Remove from oven and place on cooling rack. Before serving sprinkle with 2 tablespoons sifted confectioners' sugar.