CRUST:

1 1/2 c. unsifted all purpose flour
1 1/4 tsp. baking powder
1/2 tsp. salt
3 tbsp. butter, softened
1/4 c. sugar
1 egg
1/2 tsp. vanilla extract
1/2 tsp. grated orange peel
1 tbsp. orange juice or whiskey
1 egg, separated

Make crust: sift flour with baking powder and salt. Set aside. In medium bowl, with electric mixer, beat butter with sugar and 1 egg until light and fluffy. Beat in vanilla, orange peel and whiskey. Add half of flour mixture; with wooden spoon beat until well blended. Add remaining flour mixture mixing with hands until dough leaves side of bowl and holds together.

Turn onto board, knead several times, to blend well. Set aside covered. Make filling.

FILLING:

1 container (15 oz.) ricotta cheese
3/4 c. sugar
3 eggs
1 1/2 tsp. flour
1 tsp. vanilla extract
1/2 tsp. grated lemon peel

In a medium bowl with portable electric mixer, beat ricotta cheese until it's creamy. Add sugar, eggs, flour, vanilla and lemon peel, beat until well combined.

Preheat oven to 350 degrees. Divide crust in half. Roll one half between two sheets waxed paper to an 11 inch circle. Remove top paper fit crust into 9 inch pie plate. Brush with egg white. Roll remaining crust to 1/8 inch thickness. With pastry cutter, cut into 10 strips 1/2 inch wide.

Turn filler into pie plate. Place strips across toop. Beat egg yolk with water brush over crust. Bake about 50 minutes or until top is golden brown and filling is set. Cool on wire rack. Refrigerate 8 hours until well chilled.