8 eggs
2 c. sugar
1 1/2 tsp. vanilla
3 1/2 tbsp. cornstarch
2 1/2 tsp. lemon juice
1/2 pt. heavy cream
1 lemon rind
3 lb. Ricotta
1 1/2 tsp. salt

Beat Ricotta with electric mixer until smooth. Add remaining ingredients and beat all together. Makes two pies. Bake at 400 degrees for 15 minutes, then reduce heat to 325 degrees for 45 minutes.

CRUST:

2 c. flour
4 tbsp. sugar
4 tbsp. Crisco or butter
3 tsp. baking powder
1/2 c. milk
3 eggs

Blend together to make crust. Line two 10 inch pie plates.