1 9" unbaked pie crust
2 eggs
1/2 c. sugar
1/8 c. flour
1 lb. ricotta
1/2 c. light cream or half & half
1/2 tsp. vanilla
1 tsp. lemon juice

Beat eggs until light and fluffy. Add sugar and flour. Add ricotta and light cream blending well after each ingredient is added. Add vanilla and lemon juice. Pour mixture into pie crust and bake at 325 degrees for 1 hour or until firm when tested with a knife blade.